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Mulberry & Earl Grey Cheesecake (Baked)

Decadent Mulberry & Earl Grey Cheesecake Baked to Perfection

A delightful Mulberry & Earl Grey Cheesecake that's easy to prepare, perfect for gatherings or quiet evenings at home.
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Prep Time 20 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: British
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1 cup Graham Cracker Crumbs Substitute with gluten-free graham crackers for a gluten-free option.
  • 2 tablespoons Granulated Sugar Balances the flavors.
  • 5 tablespoons Melted Butter Consider using coconut oil for a dairy-free alternative.
Cheesecake Filling
  • 2 bags Earl Grey Tea Bags Use decaf for caffeine-free.
  • 1/4 cup Hot Water For steeping tea.
  • 16 ounces Cream Cheese Softened to room temperature.
  • 1 cup Sour Cream Adds tanginess and creaminess.
  • 3 large Eggs Beaten until just combined.
Mulberry Sauce
  • 1 cup Mulberries Fresh or frozen, can substitute with blackberries or blueberries.
  • 1 tablespoon Lemon Juice Brightens flavor.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • electric mixer
  • Saucepan

Method
 

Preparation Steps
  1. In a medium bowl, mix graham cracker crumbs and sugar. Add melted butter; mix until resembles wet sand. Press into the bottom of a greased springform pan. Pre-bake at 325°F (160°C) for 10 mins until golden, then cool.
  2. Steep Earl Grey tea bags in 1/4 cup hot water for 10 mins. Remove tea bags and let the brewed tea cool.
  3. Beat softened cream cheese with sugar until smooth, about 2 mins. Gradually add cooled Earl Grey tea and sour cream, mixing until combined. Add eggs one at a time, mixing gently.
  4. Pour cheesecake filling over crust. Bake at 325°F (160°C) for 55-60 mins until edges set and center jiggles slightly. Cool completely.
  5. Chill in refrigerator for at least 4 hours or overnight.
  6. Combine mulberries, water, sugar, and lemon juice in a saucepan. Simmer for 10-12 mins until thickened. Strain if desired.
  7. Slice cheesecake and top with mulberry sauce. Serve with tea or coffee.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 2mgCalcium: 80mgIron: 1mg

Notes

Allow eggs to sit at room temperature for 30 mins before using for a smoother batter. If cracks appear in the cheesecake, the mulberry sauce can cover them.

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