This Mulberry and Earl Grey Cheesecake blends the earthy notes of Earl Grey tea with the sweetness of mulberries for a delightful dessert experience.

Scale

1.5 cups graham cracker crumbs

2 tbsp granulated sugar

6 tbsp unsalted butter melted

16 oz cream cheese softened

0.75 cup granulated sugar

1 tsp vanilla extract

2 Earl Grey tea bags steeped in 1/4 cup hot water

cooled

0.5 cup sour cream

2 large eggs

1.5 cups mulberries fresh or frozen

2 tbsp water

2 tbsp sugar

1 tsp lemon juice

Preheat your oven to 325°F (163°C).
In a mixing bowl, combine graham cracker crumbs, 2 tbsp sugar, and melted butter, then press the mixture into the bottom of a 9-inch springform pan to create the crust.
In a large bowl, beat the softened cream cheese until smooth, then gradually add 0.75 cup sugar, vanilla extract, and the cooled Earl Grey tea, mixing until well combined.
Add sour cream and eggs to the cream cheese mixture, beating until smooth and creamy.
Pour the cream cheese filling over the prepared crust in the springform pan.
In a small saucepan, combine mulberries, 2 tbsp water, 2 tbsp sugar, and lemon juice, then cook over medium heat until the berries break down and form a sauce.
Spread the mulberry sauce evenly over the cheesecake filling.
Bake for 30 minutes, then turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.

For best flavor, make sure to use fresh mulberries when in season. This cheesecake can be topped with additional mulberries for garnish.

Keywords: Mulberry and Earl Grey Cheesecake, Cheesecake recipe, Dessert, Mulberries, Earl Grey