Description
A delightful cheesecake combining floral tea notes and the sweetness of fresh berries, perfect for cozy family gatherings.
Ingredients
Scale
- 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