Description
A unique cheesecake blending the floral notes of Earl Grey tea with the sweet tartness of mulberries, perfect for elegant gatherings or a quiet indulgence.
Ingredients
- For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the Earl Grey cheesecake filling:
- 3 Earl Grey tea bags
- ½ cup heavy cream
- 24 oz (680 g) cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- For the mulberry swirl:
- 1 cup fresh or frozen mulberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch mixed with 1 teaspoon water
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until the texture resembles wet sand. Press the mixture firmly into the bottom of a springform pan lined with parchment paper. Bake for 10 minutes, then cool while preparing the filling.
- Infuse the cream with Earl Grey: Warm the heavy cream in a small saucepan over low heat. Add the Earl Grey tea bags and let steep for about 10 minutes until the cream turns pale amber and aromatic. Remove the tea bags and let the infused cream cool slightly.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth. Gradually add sugar, then mix in the eggs one at a time. Stir in vanilla extract and the cooled Earl Grey cream. The mixture should be creamy and lightly fragrant, with subtle floral notes.
- Create the mulberry swirl: In a small saucepan, cook mulberries with sugar and lemon juice over medium heat until the fruit softens. Stir in the cornstarch mixture and cook until slightly thickened. Let cool completely.
- Assemble and bake: Pour half the Earl Grey cheesecake batter onto the prepared crust. Spoon some mulberry compote over it, then repeat with the remaining batter. Use a skewer or knife to gently swirl the layers together, creating a marbled pattern. Bake for 50–60 minutes, or until the center is just set.
- Chill and serve: Turn off the oven and let the cheesecake cool inside with the door slightly ajar. Once cooled, refrigerate for at least 4 hours or overnight. Serve chilled, topped with extra mulberries if desired.
Notes
- This Mulberry Earl Grey Cheesecake is best made a day in advance, allowing the flavors to deepen and the texture to firm up beautifully.
- For an extra decorative touch, drizzle a little mulberry syrup over each slice just before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (British-inspired)
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24g
- Fat: 28g
- Carbohydrates: 32g
- Protein: 6g
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