Why You’ll Love This Recipe
This cheesecake strikes the perfect balance between creamy, fruity, and aromatic. The Earl Grey infusion lends a unique flavor that’s neither overpowering nor too subtle—it enhances the richness of the cheesecake while keeping it light and elegant. The mulberry topping adds a jewel-like finish and a burst of tart sweetness that complements every bite. It’s ideal for special occasions, dinner parties, or when you want to impress with something truly distinctive.
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Mulberry & Earl Grey Cheesecake: A Sophisticated Twist on a Classic Dessert
- Total Time: 1 hr 30 mins + chilling time
- Yield: 12 servings
- Diet: Vegetarian
Description
This Mulberry & Earl Grey Cheesecake is an elegant, fragrant dessert that blends creamy Earl Grey–infused cheesecake with a luscious mulberry compote swirl. It’s a luxurious balance of floral tea notes, tart berries, and velvety texture — perfect for special occasions or afternoon tea.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker crumbs (or digestive biscuits)
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
- For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 2 tbsp Earl Grey tea leaves (or 2 tea bags)
- 1 tsp vanilla extract
- For the Mulberry Compote:
- 1 1/2 cups fresh or frozen mulberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch + 1 tsp water (to thicken)
Instructions
- Prepare the Crust: Preheat oven to 325°F (160°C). Mix graham cracker crumbs, sugar, and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then cool.
- Infuse the Cream: In a small saucepan, heat heavy cream until hot but not boiling. Add Earl Grey tea leaves, cover, and steep for 10 minutes. Strain and let cool completely.
- Make the Mulberry Compote: In a small saucepan, combine mulberries, sugar, and lemon juice. Simmer for 5–7 minutes, breaking down the berries. Stir in cornstarch slurry and cook until slightly thickened. Cool completely.
- Prepare the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing on low speed. Blend in sour cream, vanilla, and cooled Earl Grey cream until smooth.
- Pour the cheesecake filling over the cooled crust. Spoon the mulberry compote over the top and swirl gently with a knife.
- Bake in a water bath at 325°F (160°C) for 55–65 minutes, until the edges are set and the center is slightly jiggly.
- Turn off the oven, crack the door open, and let cheesecake cool inside for 1 hour. Then chill for at least 4 hours or overnight.
- Top with extra mulberries or a drizzle of compote before serving.
Notes
- Use blackberries or blueberries if mulberries are unavailable.
- For stronger tea flavor, steep the cream with an extra tea bag or reduce the cream slightly.
- Ensure all ingredients are room temperature for a smooth, lump-free batter.
- Pairs beautifully with a cup of Earl Grey tea or sparkling wine.
- Prep Time: 30 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baked
- Cuisine: British-French Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Crust
Graham Crackers or Digestive Biscuits
Provide the buttery, crunchy base that balances the creamy filling.
Butter (Melted)
Binds the crust and gives it a golden, rich flavor.
Brown Sugar (Optional)
Adds a hint of caramel sweetness to the crust.
For the Earl Grey Cheesecake Filling
Cream Cheese
Softened for a smooth, velvety texture.
Sour Cream or Greek Yogurt
Adds tang and creaminess to balance the sweetness.
Granulated Sugar
Sweetens the filling and helps achieve a silky consistency.
Eggs
Bind the mixture and give the cheesecake its luscious structure.
Heavy Cream
Adds richness and smoothness to the filling.
Earl Grey Tea Bags (or Loose Leaf)
Infused into the cream to flavor the cheesecake with floral, citrusy undertones.
Vanilla Extract
Enhances the overall flavor and complements the tea’s aroma.
Cornstarch or Flour
Stabilizes the filling for a perfectly creamy yet firm texture.
For the Mulberry Topping
Fresh or Frozen Mulberries
The star of the topping—juicy, tart, and vibrant.
Sugar
Balances the berries’ natural tartness.
Lemon Juice
Adds brightness and preserves color.
Cornstarch (Mixed with Water)
Thickens the compote to a glossy consistency.
Honey (Optional)
Adds natural sweetness and depth of flavor.
Directions
- Prepare the Crust:
- Preheat the oven to 325°F (160°C).
- Crush graham crackers or biscuits into fine crumbs and mix with melted butter and brown sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then set aside to cool.
- Infuse the Cream with Earl Grey:
- Heat the heavy cream in a small saucepan until just steaming (do not boil).
- Add the Earl Grey tea bags or loose tea, cover, and let steep for 10–15 minutes. Strain and cool completely before using.
- Make the Cheesecake Filling:
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add sour cream, infused cream, vanilla extract, and cornstarch. Mix until combined.
- Beat in eggs one at a time, mixing on low speed to avoid overbeating.
- Bake the Cheesecake:
- Pour the filling over the cooled crust.
- Place the pan in a larger baking dish and pour in hot water halfway up the sides (water bath method).
- Bake for 55–65 minutes, or until the edges are set and the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool inside with the door cracked for 1 hour. Chill for at least 4 hours or overnight.
- Prepare the Mulberry Topping:
- In a saucepan, combine mulberries, sugar, and lemon juice. Simmer for 5–7 minutes until the berries soften and release their juices.
- Stir in the cornstarch mixture and cook until thickened and glossy. Remove from heat and stir in honey if using. Cool completely.
- Assemble and Serve:
- Spoon the cooled mulberry compote over the chilled cheesecake.
- Garnish with a few fresh mulberries and a sprinkle of lemon zest or edible flowers for a stunning presentation.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
This recipe serves 8–10 people and takes about 1 hour 30 minutes total, plus 4 hours (or overnight) for chilling.
Storage/reheating
Store the cheesecake in the refrigerator for up to 5 days, covered loosely with plastic wrap or foil. For longer storage, freeze slices (without the topping) for up to 2 months; thaw in the fridge overnight before serving. Keep the mulberry topping refrigerated separately and spoon over the cheesecake just before serving.
Variations and Customizations
Lavender Earl Grey Cheesecake
Add a pinch of dried culinary lavender to the cream while steeping for floral notes.
Lemon Earl Grey Cheesecake
Add lemon zest to the filling for a bright citrus twist.
No-Bake Version
Use a gelatin-set filling and skip baking for a lighter texture.
Honey Almond Crust
Replace some butter with almond butter and sweeten with honey for a nutty base.
White Chocolate Infusion
Add melted white chocolate to the filling for a sweeter, creamier flavor.
Mini Cheesecakes
Divide the filling into muffin tins for individual servings.
Mixed Berry Topping
Combine mulberries with blackberries or blueberries for variety.
Vegan Adaptation
Use vegan cream cheese, coconut cream, and agar-agar instead of eggs and dairy.
Cardamom Accent
Add a pinch of cardamom to the filling for an aromatic touch that complements the tea.
Drizzled Glaze
Top with melted dark chocolate or honey drizzle for added elegance.
FAQs
Can I use another type of berry?
Yes—blackberries, blueberries, or raspberries work beautifully with Earl Grey.
Can I skip the water bath?
You can, but the cheesecake may crack. A water bath ensures a smooth, creamy texture.
How strong should the tea flavor be?
It should be subtle but noticeable—infuse longer for a bolder taste.
Can I make this ahead?
Yes, it tastes even better the next day after the flavors meld.
Can I use store-bought compote?
Absolutely, but homemade mulberry topping adds a fresher flavor.
What if I don’t have mulberries?
Substitute with blackberries, as they have a similar texture and flavor.
Can I use decaf Earl Grey?
Yes, it won’t affect the flavor.
Can I use cream instead of sour cream?
Yes, but sour cream adds tang and stability—Greek yogurt also works.
How do I prevent cracks?
Avoid overmixing, bake in a water bath, and let it cool gradually.
What wine pairs well with this cheesecake?
Try a glass of Moscato, Riesling, or Earl Grey-infused tea for a lovely pairing.
Conclusion
Mulberry & Earl Grey Cheesecake is a dessert that embodies refinement and comfort in perfect harmony. The creamy tea-infused filling, buttery crust, and jewel-toned mulberry topping come together for a show-stopping treat that delights both the eyes and the palate. It’s elegant enough for a celebration yet simple enough to enjoy with an afternoon cup of tea. Once you try this recipe, it will quickly become one of your signature desserts—unique, aromatic, and absolutely unforgettable.
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