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