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Mulberry & Earl Grey Cheesecake

A luxurious creamy cheesecake infused with fragrant Earl Grey tea and topped with a sweet mulberry compote.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 6 hours 30 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American, European
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake
  • 2 cups graham cracker crumbs
  • 6 tablespoons melted butter
  • 3 tablespoons granulated sugar for crust
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar for filling
  • 1 cup heavy cream
  • 3 bags Earl Grey tea
  • 2 teaspoons vanilla extract
  • 2 tablespoons lemon juice
Mulberry Compote
  • 2 cups mulberries fresh or frozen
  • 0.25 cup granulated sugar for compote
  • 2 tablespoons water
  • 1 tablespoon cornstarch

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Mix graham crumbs, melted butter, and sugar.
  2. Press the mixture into a springform pan and chill.
  3. Heat heavy cream and steep Earl Grey tea for 10 minutes.
  4. Beat cream cheese and sugar until smooth.
  5. Add vanilla and lemon juice.
  6. Mix in the cooled tea-infused cream.
  7. Pour filling into crust and refrigerate for at least 6 hours.
  8. Cook mulberries, sugar, water, and cornstarch until thickened.
  9. Cool compote completely.
  10. Pour mulberry topping over cheesecake and serve.

Notes

Top with lemon zest or fresh mulberries for added brightness.