Mulberry & Earl Grey Cheesecake is a delightful dessert that brings together the floral notes of tea and the sweetness of fresh berries. This recipe is a favorite in my home, and it has a special place in my heart. Whenever I bake this cheesecake, I think of cozy evenings spent in the kitchen with my Mom, Eva, who taught me the joy of blending flavors.
As I take out the ingredients and set up my workspace, a warm feeling of nostalgia washes over me. I can still hear Dad, James, lovingly teasing Mom about her precise measurements while Sister Jennifer excitedly waits for a slice!
Gathering Your Ingredients
- Digestive biscuits
- Unsalted butter, melted
- Cream cheese
- Sour cream
- Sugar
- Large eggs
- Vanilla extract
- Earl Grey tea leaves
- Fresh mulberries
- Sugar (for topping)
- Lemon juice
The Tools That Help
To make this lovely cheesecake, you will need:
- A 9-inch springform pan
- Mixing bowls
- A whisk or electric mixer
- A saucepan
- A spatula
- A measuring cup and spoons
The Step-by-Step Process
- Preheat the oven to 160°C (320°F). Grease a 9-inch springform pan.
- Crush the digestive biscuits and mix with melted butter.
- Press this mixture into the bottom of the prepared pan to form a crust.
- In a large bowl, beat together the cream cheese, sour cream, and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and Earl Grey tea leaves.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Allow to cool at room temperature before refrigerating for at least 4 hours.
- For the topping, combine mulberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat until the mulberries break down and the mixture thickens.
- Spread the mulberry topping over the cooled cheesecake before serving.
Lighter, Healthier Touches
If you want to lighten this cheesecake, consider using low-fat cream cheese or Greek yogurt instead of sour cream. You can also swap the sugar with a natural sweetener like honey or maple syrup. These small changes can help make the dessert a bit healthier without compromising too much on flavor.
Perfect Pairings
This cheesecake pairs wonderfully with a cup of Earl Grey tea to enhance the flavors. You can also serve it with whipped cream or a scoop of vanilla ice cream for a richer experience. Fresh mint leaves also add a refreshing touch to each bite.
Common Stumbles to Avoid
One common mistake is overmixing the filling, which can lead to cracks in the cheesecake. Be sure to mix just until everything is combined. Another tip is to avoid opening the oven door while baking, as this can cause the cheesecake to sink in the middle. Patience is key when it comes to cooling and refrigerating the cheesecake, as this helps with the texture.
Storing Your Creation
To store your cheesecake, cover it with plastic wrap or place it in an airtight container. It can stay in the fridge for up to 5 days. If you need to keep it longer, consider freezing it. Wrap it well in plastic wrap and then in aluminum foil. When you’re ready to enjoy it, let it thaw in the fridge overnight.
A Final Warm Word
Baking this Mulberry & Earl Grey Cheesecake brings joy not just to the taste buds but also to the heart. Share it with family and friends and create new memories just as my family did. Enjoy every slice!
Answering Your Questions
How do I know when my Mulberry & Earl Grey Cheesecake is done?
Your cheesecake is done when the edges are set and the center is still slightly jiggly. It will firm up as it cools, so don’t worry if it seems a bit soft at first.
Can I use frozen mulberries for the topping?
Yes, you can use frozen mulberries. Just remember to thaw them first and drain any excess liquid to avoid a watery topping.
What if I don’t have Earl Grey tea leaves?
If you don’t have Earl Grey tea leaves, you can substitute them with another flavor of loose tea or matcha powder. Alternatively, you can use Earl Grey tea bags by steeping them in warm water and using the infused liquid in your cheesecake mixture.
Print
Mulberry & Earl Grey Cheesecake
- Total Time: 80 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cheesecake combining floral tea notes and the sweetness of fresh berries, perfect for cozy family gatherings.
Ingredients
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese
- 200g sour cream
- 150g sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon Earl Grey tea leaves
- 200g fresh mulberries
- 2 tablespoons sugar (for topping)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 160°C (320°F) and grease a 9-inch springform pan.
- Crush the digestive biscuits and mix with melted butter.
- Press this mixture into the bottom of the prepared pan to form a crust.
- In a large bowl, beat together the cream cheese, sour cream, and sugar until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and Earl Grey tea leaves.
- Pour the cheesecake filling over the crust and smooth the top.
- Bake for 50-60 minutes or until the center is set but still slightly jiggly.
- Allow to cool at room temperature before refrigerating for at least 4 hours.
- For the topping, combine mulberries, sugar, and lemon juice in a saucepan and cook over medium heat until thickened.
- Spread the mulberry topping over the cooled cheesecake before serving.
Notes
For a lighter version, use low-fat cream cheese or Greek yogurt and substitute sugar with honey. Avoid overmixing to prevent cracks.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 30g
- Sodium: 350mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, mulberry, Earl Grey, baking