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Mulberry & Earl Grey Cheesecake

Indulge in Mulberry & Earl Grey Cheesecake Bliss

Savor the deliciously unique Mulberry & Earl Grey Cheesecake, a blend of floral flavors and creamy texture, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Use gluten-free alternatives if preferred.
  • 2 tablespoons Granulated Sugar Consider coconut sugar for a healthier twist.
  • 5 tablespoons Melted Butter Opt for dairy-free margarine for a vegan version.
Filling
  • 3 bags Earl Grey Tea Bags Swap for decaf if preferred.
  • 16 ounces Softened Cream Cheese For a lighter option, try Neufchâtel cheese.
  • 1 teaspoon Vanilla Extract Vanilla bean paste adds luxury.
  • 1 cup Sour Cream Greek yogurt is a great alternative.
  • 3 large Eggs Replace with flaxseed meal for vegan.
  • 1 cup Mulberries Substitute with blackberries or blueberries.
Sauce
  • 1 cup Water Necessary for creating the sweet mulberry sauce.
  • 2 tablespoons Lemon Juice Lime juice can be used for a zesty twist.

Equipment

  • Springform pan
  • mixing bowl
  • Electric Mixer
  • Saucepan

Method
 

Prepare the Crust
  1. In a mixing bowl, combine the graham cracker crumbs with granulated sugar and melted butter, then press firmly into a greased 9-inch springform pan. Bake at 350°F for about 10 minutes until slightly golden and cool.
Steep the Tea
  1. Boil 1 cup of water, remove from heat, and steep the Earl Grey tea bags for 10 minutes. Allow to cool to room temperature.
Mix the Filling
  1. Beat softened cream cheese and granulated sugar until smooth. Gradually mix in cooled tea, vanilla extract, and sour cream, then add eggs one at a time.
Bake
  1. Pour the filling over the crust and bake at 325°F for 55-60 minutes until edges are set with a slight jiggle in the center.
Cool
  1. Turn off the oven and let the cheesecake cool inside with the door ajar for about an hour, then refrigerate for at least 4 hours or overnight.
Prepare the Sauce
  1. In a saucepan, combine mulberries, water, sugar, and lemon juice. Simmer for 10-12 minutes until thickened, then cool.
Serve
  1. Release the cheesecake from the springform pan, drizzle with mulberry sauce, slice, and enjoy!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 6gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUVitamin C: 5mgCalcium: 80mgIron: 0.5mg

Notes

For the best results, allow the cheesecake to cool gradually and chill for optimal flavor and texture.

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