Mulberry Earl Grey Cheesecake is not just a dessert; for me, it’s an invitation to a world where elegance meets irresistible flavor. From the moment I first taste this stunning creation, I know I’ve found something truly special. I imagine the luxurious, creamy cheesecake infused with the distinctive, aromatic notes of Earl Grey tea, perfectly balanced by the delicate, slightly tart sweetness of sun-kissed mulberries. It’s a culinary masterpiece that I find consistently delights even the most discerning palate.
My inspiration for this unique treat draws from centuries of culinary heritage. Earl Grey tea, famed for its sophisticated bergamot essence, has been a cherished beverage since the 19th century, adding a touch of refined British charm. Mulberries, with their seasonal beauty and subtle fruitiness, have been enjoyed across various cultures for millennia, bringing a natural, vibrant sweetness to the mix. Together, I believe they transform a classic into an unforgettable experience.
I find people adore this particular Mulberry Earl Grey Cheesecake for its harmonious blend of unexpected flavors and textures. The velvety smooth filling, the subtle floral and citrus notes from the tea, and the gentle burst of fresh mulberries create a symphony that I consider both comforting and exhilarating. It’s a dessert that speaks of celebration, a perfect culmination to any meal, leaving a lasting impression long after the last bite.
Ingredients:
- For the Earl Grey Biscuit Crust:
- 200g (about 1 ¾ cups) digestive biscuits or graham crackers
- 50g (about ¼ cup) unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon finely ground Earl Grey tea leaves (from 1-2 tea bags, optional but highly recommended for extra aroma)
- For the Earl Grey Infused Cream:
- 120ml (½ cup) heavy cream (35% fat or higher)
- 2 Earl Grey tea bags or 2 teaspoons loose leaf Earl Grey tea
- For the Mulberry Swirl:
- 200g (about 1 ½ cups) fresh or frozen mulberries (if frozen, no need to thaw)
- 50g (about ¼ cup) granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon cold water (cornstarch slurry)
- For the Cheesecake Filling:
- 700g (about 3 blocks) full-fat cream cheese, softened to room temperature
- 200g (about 1 cup) granulated sugar
- 3 large eggs, at room temperature
- 1 large egg yolk, at room temperature (for extra richness)
- 1 teaspoon pure vanilla extract
- The prepared Earl Grey Infused Cream (chilled)
- For Garnish (Optional):
- Fresh mulberries
- A light dusting of finely ground Earl Grey tea leaves
- Fresh mint leaves
Preparing Your Workspace and Ingredients
Before we dive into creating this exquisite Mulberry Earl Grey Cheesecake, it’s really helpful to get everything organized. I always recommend reading through the entire recipe first, so you know exactly what’s coming up. Gather all your ingredients and make sure they are at the correct temperatures – especially the cream cheese and eggs for the filling, as this is absolutely crucial for a smooth, lump-free cheesecake. You’ll need a 9-inch springform pan, baking parchment, and aluminum foil for the water bath. Preheat your oven to 160°C (325°F) with a rack in the middle, and ensure you have a kettle of hot water ready for the water bath.
Crafting the Earl Grey Biscuit Crust
- Prepare the Springform Pan: First things first, let’s get our springform pan ready. Lightly grease the bottom of your 9-inch springform pan. Cut a circle of baking parchment to fit the bottom of the pan and place it in. This simple step will make unmolding your Mulberry Earl Grey Cheesecake so much easier later on. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil. You want to make sure it’s completely sealed to prevent any water from seeping in during the water bath, which could ruin your beautiful crust.
- Crush the Biscuits: Now for the biscuit crust! Place the digestive biscuits or graham crackers into a food processor. Pulse until they are finely ground into a sandy consistency. If you don’t have a food processor, you can put them in a large zip-top bag and crush them with a rolling pin – it’s a bit of a workout, but just as effective!
- Infuse with Earl Grey (Optional but Recommended): If you’re using the optional ground Earl Grey tea leaves, add them to the crushed biscuits now. This adds another layer of that distinctive, sophisticated bergamot flavor directly into the crust, truly enhancing the “Earl Grey Cheesecake” experience. Stir them in well.
- Combine with Butter and Sugar: In a medium bowl, combine the crushed biscuits, granulated sugar, and the melted unsalted butter. Mix thoroughly with a fork or your hands until all the crumbs are moistened and resemble wet sand. Every crumb should be coated; this is what holds your crust together.
- Press the Crust: Pour the mixture into your prepared springform pan. Use the bottom of a flat glass or a measuring cup to press the crumbs firmly and evenly into the bottom of the pan. Make sure it’s packed down really well, especially around the edges, to create a solid foundation for your cheesecake.
- Bake the Crust: Bake the crust in the preheated oven for 10 minutes. This quick bake helps to set the crust and makes it nice and crisp. Once baked, remove it from the oven and let it cool completely on a wire rack while you prepare the other components. This cooling step prevents the cheesecake filling from melting the butter in the crust.
Crafting the Luscious Mulberry Swirl
The mulberry swirl is not just for beauty; it adds a wonderful tart-sweet counterpoint to the rich cheesecake. This vibrant component will elevate your Mulberry Earl Grey Cheesecake visually and taste-wise.
- Combine Ingredients: In a small saucepan, combine the mulberries (fresh or frozen), granulated sugar, and fresh lemon juice. The lemon juice brightens the berry flavor beautifully.
- Cook the Mulberries: Place the saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally. The mulberries will begin to break down and release their juices. Cook for about 5-7 minutes, until the berries are soft and the mixture is slightly syrupy.
- Thicken the Swirl: Give your cornstarch slurry a quick whisk to ensure it’s fully combined, then slowly pour it into the simmering mulberry mixture, stirring constantly. Continue to cook and stir for another 1-2 minutes, until the mixture thickens to a glossy, jam-like consistency. It should coat the back of a spoon.
- Cool Completely: Remove the saucepan from the heat and transfer the mulberry swirl to a small bowl. Allow it to cool completely to room temperature before using. You can even pop it into the refrigerator to speed up the cooling process. This is important because hot swirl could potentially cook the cheesecake batter prematurely and affect the texture.
Infusing the Earl Grey Cream
This step is where we infuse that distinctive, aromatic Earl Grey flavor directly into a portion of our cream, which will later be folded into our cheesecake filling. It’s a subtle but significant element for our Mulberry Earl Grey Cheesecake.
- Heat the Cream: In a small, heatproof saucepan or microwave-safe bowl, gently heat the heavy cream until it just begins to simmer or small bubbles appear around the edges. You don’t want it to boil vigorously.
- Steep the Tea: Remove the cream from the heat and add the Earl Grey tea bags or loose leaf tea. Stir gently to ensure the tea is fully submerged.
- Infuse and Chill: Cover the saucepan or bowl with a lid or plastic wrap and let the tea steep for at least 15-20 minutes. For a stronger flavor, you can let it steep for up to 30 minutes, but be careful not to over-steep, as it can become bitter.
- Strain and Chill: Once steeped, remove the tea bags, squeezing them gently to extract any remaining cream, or strain the loose leaf tea using a fine-mesh sieve. Discard the tea. Transfer the Earl Grey infused cream to a clean bowl, cover it, and refrigerate it until it is completely chilled. This cooling step is absolutely essential for incorporating it smoothly into our cheesecake batter later without affecting the cream cheese texture.
Preparing the Creamy Cheesecake Filling
This is the heart of our Mulberry Earl Grey Cheesecake, and getting this right ensures a smooth, luscious, and crack-free dessert. Patience and proper technique are key here!
- Cream the Cream Cheese: In a very large mixing bowl, using an electric mixer fitted with the paddle attachment (or a hand mixer), beat the softened cream cheese on medium-low speed for about 2-3 minutes. You want it to be incredibly smooth and lump-free, with no visible curds. This is perhaps the most important step for a smooth cheesecake! If your cream cheese isn’t soft enough, it will be lumpy.
- Add Sugar Gradually: Gradually add the granulated sugar to the cream cheese, beating on low speed until just combined and smooth. Scrape down the sides and bottom of the bowl frequently to ensure everything is evenly mixed. Continue mixing for another 2 minutes until the mixture is light and fluffy. Avoid overmixing once the sugar is in, as this incorporates too much air.
- Incorporate Eggs and Yolk: Add the eggs one at a time, beating on very low speed just until each egg is incorporated. After each egg, scrape down the bowl thoroughly. Finally, add the extra egg yolk and mix just until combined. It’s absolutely vital not to overmix the batter once the eggs are added, as this can introduce too much air, leading to cracks in your cheesecake during baking and cooling. We want a dense, creamy texture, not an airy one.
- Add Vanilla and Earl Grey Cream: Gently mix in the pure vanilla extract. Then, pour in your now thoroughly chilled Earl Grey infused cream. Mix on the lowest speed just until everything is combined and the batter is homogeneous. Give it one last scrape down with a spatula to ensure no unmixed pockets remain.
Assembling and Baking Your Mulberry Earl Grey Cheesecake
We’re nearing the grand finale! The assembly of the swirl and the baking process require a little care, but the result will be well worth it.
- Pour Half the Batter: Pour about half of the cheesecake batter over your cooled biscuit crust in the prepared springform pan. Gently spread it evenly with an offset spatula.
- Add Mulberry Swirl (First Layer): Dollop about half of the cooled mulberry swirl over the cheesecake batter. Use a butter knife or a skewer to gently swirl the mulberry mixture into the cheesecake batter, creating beautiful ribbons. Be careful not to swirl too much, or the colors will blend entirely. We’re aiming for distinct swirls.
- Pour Remaining Batter and Swirl: Carefully pour the remaining cheesecake batter over the first swirled layer. Gently spread it out, trying not to disturb the swirl beneath too much. Then, dollop the remaining mulberry swirl over the top and repeat the swirling process.
- Prepare the Water Bath: Place your foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes at least halfway up the sides of the springform pan. The water bath provides a moist, even heat that prevents the cheesecake from cracking and helps it bake evenly into a silky-smooth texture.
- Bake the Cheesecake: Carefully transfer the roasting pan with the cheesecake to your preheated oven. Bake for approximately 60-75 minutes. The baking time can vary, so keep an eye on it. The cheesecake is done when the edges are set, but the very center (about a 2-inch diameter) still has a slight wobble when you gently shake the pan. It will continue to set as it cools.
- Cooling in the Oven: Once baked, turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (a wooden spoon works perfectly for this). Let it cool in the oven for 1 hour. This gradual cooling prevents drastic temperature changes that can cause cracks.
- Cooling at Room Temperature: After an hour in the oven, carefully remove the roasting pan from the oven. Remove the springform pan from the water bath and place it on a wire rack. Carefully remove the aluminum foil. Let the cheesecake cool completely at room temperature for another 1-2 hours.
- The All-Important Chill: Once completely cool to the touch, cover the springform pan loosely with plastic wrap and refrigerate the Mulberry Earl Grey Cheesecake for at least 6-8 hours, or preferably overnight. This extended chilling time is absolutely crucial. It allows the cheesecake to fully set, firm up, and develop its wonderful dense, creamy texture and complex flavors. Trying to slice it before it’s fully chilled will result in a messy cheesecake.
Finishing and Serving Your Masterpiece
After all that careful preparation, it’s time to admire and enjoy your creation!
- Unmolding: Once thoroughly chilled, remove the cheesecake from the refrigerator. Carefully run a thin knife or offset spatula around the inside edge of the springform pan to loosen the cheesecake. Then, unlatch and remove the springform ring. You can carefully slide the cheesecake off the bottom of the pan onto a serving plate, or simply leave it on the pan base.
- Garnish (Optional): Now is the time to add your final touches. Arrange fresh mulberries artfully on top. For an extra touch of sophistication and to highlight the Earl Grey, you can finely grind a tiny amount of Earl Grey tea leaves (just a pinch) and lightly dust the top of the cheesecake through a fine-mesh sieve. A few fresh mint leaves add a lovely pop of color and freshness.
- Slice and Serve: Use a sharp knife, wiping it clean with a hot, damp cloth between each slice, to get perfectly clean cuts. Serve your stunning Mulberry Earl Grey Cheesecake to rave reviews! It’s truly a delightful combination of fruity sweetness, subtle tea aroma, and classic creamy indulgence.
Conclusion:
As we wrap up our delightful journey through this recipe, I truly hope you’re feeling as inspired and excited as I am about creating this masterpiece in your own kitchen. This isn’t just any dessert; it’s a culinary experience waiting to unfold. The synergy of flavors in this Mulberry Earl Grey Cheesecake is simply unparalleled, offering a sophisticated sweetness that dances on your palate. Imagine the creamy, decadent texture of a perfectly set cheesecake, complemented by the delicate, floral notes of Earl Grey tea, and then elevated further by the unique, subtly tart burst of fresh mulberries. It’s a dessert that speaks volumes without being overly complicated to achieve. It promises a truly memorable finish to any meal, a showstopper for special gatherings, or simply a luxurious treat to brighten an ordinary day. I genuinely believe it brings a fresh, exciting twist to the classic cheesecake, making it a must-try for anyone looking to impress their taste buds and their guests. The sheer elegance and distinct flavor profile make this a recipe you’ll want to revisit time and time again.
When it comes to serving this exquisite creation, a little thoughtful presentation can go a long way in enhancing the overall experience. I recommend serving slices chilled, directly from the refrigerator, allowing the creamy texture to maintain its integrity. For a truly captivating visual, consider garnishing each slice with a few fresh mulberries and a tiny sprig of fresh mint or a delicate edible flower. A light dusting of powdered sugar can also add a touch of simple elegance. As for pairings, a hot cup of freshly brewed Earl Grey tea would be a poetic companion, echoing the flavors within the cheesecake itself. Alternatively, a robust espresso or even a light, sparkling rosé wine could beautifully complement the dessert’s richness without overwhelming it. Imagine serving this on a beautiful dessert plate, perhaps alongside a small dollop of lightly sweetened whipped cream or a whisper of raspberry coulis for an extra layer of fruitiness. The contrast of temperatures and textures, perhaps with a warm beverage, truly elevates the entire moment, turning a simple dessert into an occasion.
One of the joys of baking is the ability to personalize and adapt recipes to your liking, and this delightful cheesecake is no exception. While the original recipe for our Mulberry Earl Grey Cheesecake is truly perfect as is, don’t hesitate to experiment with variations to make it uniquely yours. For the crust, if digestive biscuits aren’t readily available or you prefer an alternative, consider using shortbread biscuits for a buttery richness, or even a blend of finely crushed graham crackers with a hint of cinnamon for a more traditional American cheesecake base. If mulberries are out of season or difficult to find, you could easily substitute them with fresh raspberries, blackberries, or even a compote made from cherries or blueberries. Each fruit would bring its own wonderful character to the dessert. For a different tea experience, try infusing the cream cheese mixture with a different floral tea, such as lavender tea for a soothing aroma, or even a subtle jasmine green tea for an oriental twist. And for those who prefer individual portions, baking the mixture in small ramekins or a muffin tin lined with paper cases (adjusting baking time accordingly) creates charming mini cheesecakes that are perfect for parties or portion control. The possibilities are truly endless, allowing you to tailor this remarkable dessert to suit any palate or occasion.
Ready to Create Your Own Culinary Masterpiece?
Ultimately, I can’t emphasize enough how much I encourage you to embark on this baking adventure. This isn’t just about following a recipe; it’s about creating something truly special, something that will bring joy to those who taste it and a sense of accomplishment to you, the baker. Take the plunge and bake this Mulberry Earl Grey Cheesecake! I am confident that its unique blend of flavors will captivate you and your loved ones. Once you’ve whipped up your own batch, I would absolutely love to hear about your experience. Did you stick to the recipe, or did you venture into some exciting variations? What did your family and friends think? Please don’t hesitate to share your thoughts, your photos, and any tips you discovered along the way in the comments section below. Your feedback and creations truly inspire me and the rest of our community. Happy baking, my friends, and get ready to indulge in a truly extraordinary dessert!
Mulberry Earl Grey Cheesecake
Mulberry Earl Grey Cheesecake is not just a dessert; for me, it’s an invitation to a world where elegance meets irresistible flavor. From the moment I first taste this stunning creation, I know I’ve found something truly special. I imagine the luxurious, creamy cheesecake infused with the distinctive, aromatic notes of Earl Grey tea, perfectly balanced by the delicate, slightly tart sweetness of sun-kissed mulberries. It’s a culinary masterpiece that I find consistently delights even the most discerning palate.
Ingredients
-
200g digestive biscuits or graham crackers, crushed
-
50g unsalted butter, melted
-
2 tbsp + 250g granulated sugar (total)
-
1 tsp finely ground Earl Grey tea leaves (optional, for crust & garnish)
-
120ml heavy cream (35% fat or higher)
-
2 Earl Grey tea bags or 2 tsp loose leaf Earl Grey tea
-
200g fresh or frozen mulberries (for swirl & garnish)
-
1 tbsp fresh lemon juice
-
1 tsp cornstarch
-
1 tbsp cold water
-
700g full-fat cream cheese, softened to room temperature
-
3 large eggs, at room temperature
-
1 large egg yolk, at room temperature
-
1 tsp pure vanilla extract
-
Fresh mint leaves (for garnish)
Instructions
-
Step 1
Read through the entire recipe. Gather all ingredients, ensuring cream cheese and eggs are at room temperature. You’ll need a 9-inch springform pan, baking parchment, and aluminum foil for the water bath. Preheat oven to 160°C (325°F) with a rack in the middle, and have hot water ready for the water bath. -
Step 2
Lightly grease the bottom of your 9-inch springform pan. Cut a circle of baking parchment to fit the bottom. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent any water from seeping in during the water bath. -
Step 3
Place digestive biscuits or graham crackers into a food processor and pulse until finely ground. Alternatively, crush them in a zip-top bag with a rolling pin. -
Step 4
If using, add 1 tsp finely ground Earl Grey tea leaves to the crushed biscuits and stir well to enhance the bergamot flavor. -
Step 5
In a medium bowl, combine the crushed biscuits (with optional tea leaves), 2 tablespoons granulated sugar, and the melted unsalted butter. Mix thoroughly until all crumbs are moistened and resemble wet sand. -
Step 6
Pour the mixture into your prepared springform pan. Use the bottom of a flat glass or a measuring cup to press the crumbs firmly and evenly into the bottom of the pan, creating a solid foundation. -
Step 7
Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool completely on a wire rack while you prepare other components. -
Step 8
In a small saucepan, combine 200g mulberries (fresh or frozen), 50g granulated sugar, and 1 tablespoon fresh lemon juice. Place over medium heat and bring to a gentle simmer, stirring occasionally. Cook for about 5-7 minutes until berries are soft and the mixture is slightly syrupy. -
Step 9
Whisk 1 teaspoon cornstarch with 1 tablespoon cold water to create a slurry. Slowly pour it into the simmering mulberry mixture, stirring constantly. Continue to cook and stir for another 1-2 minutes until the mixture thickens to a glossy, jam-like consistency. Transfer to a small bowl and allow it to cool completely to room temperature. -
Step 10
In a small, heatproof saucepan, gently heat 120ml heavy cream until it just begins to simmer or small bubbles appear around the edges; do not boil vigorously. -
Step 11
Remove the cream from the heat and add 2 Earl Grey tea bags or 2 teaspoons loose leaf Earl Grey tea. Stir gently to submerge. Cover with a lid or plastic wrap and let steep for 15-20 minutes (up to 30 minutes for stronger flavor, but avoid bitterness). -
Step 12
Once steeped, remove tea bags (squeezing gently) or strain loose leaf tea using a fine-mesh sieve. Discard tea. Transfer the Earl Grey infused cream to a clean bowl, cover, and refrigerate until completely chilled. This is essential for a smooth cheesecake batter. -
Step 13
In a very large mixing bowl, using an electric mixer with the paddle attachment, beat 700g softened full-fat cream cheese on medium-low speed for 2-3 minutes until incredibly smooth and lump-free. This is crucial for a smooth cheesecake. -
Step 14
Gradually add 200g granulated sugar to the cream cheese, beating on low speed until just combined and smooth. Scrape down the sides and bottom of the bowl frequently. Continue mixing for another 2 minutes until light and fluffy, avoiding overmixing. -
Step 15
Add 3 large eggs one at a time, beating on very low speed just until each egg is incorporated. Scrape down the bowl thoroughly after each addition. Finally, add the extra large egg yolk and mix just until combined. It is vital not to overmix once eggs are added, as this can lead to cracks. -
Step 16
Gently mix in 1 teaspoon pure vanilla extract. Then, pour in your now thoroughly chilled Earl Grey infused cream. Mix on the lowest speed just until everything is combined and the batter is homogeneous. Give it one last scrape down with a spatula. -
Step 17
Pour about half of the cheesecake batter over your cooled biscuit crust in the prepared springform pan. Gently spread it evenly with an offset spatula. Dollop about half of the cooled mulberry swirl over this batter. Use a butter knife or a skewer to gently swirl the mulberry mixture, creating beautiful ribbons; do not over-swirl. -
Step 18
Carefully pour the remaining cheesecake batter over the first swirled layer, spreading gently so as not to disturb the swirl beneath too much. Then, dollop the remaining mulberry swirl over the top and repeat the swirling process. -
Step 19
Place your foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes at least halfway up the sides of the springform pan. The water bath provides moist, even heat for a crack-free, silky-smooth cheesecake. -
Step 20
Carefully transfer the roasting pan with the cheesecake to your preheated oven. Bake for approximately 60-75 minutes. The cheesecake is done when the edges are set, but the very center (about a 2-inch diameter) still has a slight wobble when gently shaken. It will continue to set as it cools. -
Step 21
Once baked, turn off the oven, but leave the cheesecake inside with the oven door propped open slightly (e.g., with a wooden spoon). Let it cool in the oven for 1 hour. This gradual cooling prevents drastic temperature changes that can cause cracks. -
Step 22
After an hour in the oven, carefully remove the roasting pan from the oven. Remove the springform pan from the water bath and place it on a wire rack. Carefully remove the aluminum foil. Let the cheesecake cool completely at room temperature for another 1-2 hours. -
Step 23
Once completely cool to the touch, cover the springform pan loosely with plastic wrap and refrigerate the Mulberry Earl Grey Cheesecake for at least 6-8 hours, or preferably overnight. This extended chilling time is absolutely crucial for the cheesecake to fully set, firm up, and develop its wonderful dense, creamy texture and complex flavors. -
Step 24
Once thoroughly chilled, remove the cheesecake from the refrigerator. Carefully run a thin knife or offset spatula around the inside edge of the springform pan to loosen the cheesecake. Then, unlatch and remove the springform ring. You can carefully slide the cheesecake off the bottom of the pan onto a serving plate, or simply leave it on the pan base. -
Step 25
Arrange fresh mulberries artfully on top. For an extra touch of sophistication, finely grind a tiny amount of Earl Grey tea leaves (just a pinch) and lightly dust the top of the cheesecake through a fine-mesh sieve. A few fresh mint leaves add a lovely pop of color and freshness. -
Step 26
Use a sharp knife, wiping it clean with a hot, damp cloth between each slice, to get perfectly clean cuts. Serve your stunning Mulberry Earl Grey Cheesecake to rave reviews!
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.