Mulberry Earl Grey Cheesecake

This Mulberry and Earl Grey Cheesecake is a celebration dessert with a twist of afternoon tea. The classic creamy filling soaks up fragrant notes from steeped tea while a swirl of mulberry sauce brings a tart burst to every slice. Even skeptical guests are won over at first forkful with layers of buttery crust and tangy fruit.

Last summer I brought this cheesecake to my family’s garden lunch and we were amazed at how the floral tea played with the mulberries. Since then everyone requests it for birthdays and holidays.

Ingredients

• Graham cracker crumbs: Provide the classic crunchy base and soak up the butter beautifully
• Cream cheese: Brings richness and should be full fat for a creamy texture
• Earl Grey tea: Has a distinct bergamot aroma so choose good quality bags for flavor
• Mulberries: Are the star for the sauce, fresh or frozen work and should be plump and deep purple
• Sour cream: Keeps the cheesecake smooth and adds light tang
• Eggs: Set the filling and give the right rise so pick large eggs at room temperature

Instructions

Make the Crust:

Combine graham cracker crumbs and sugar with the melted butter until the texture is like damp sand. Firmly press this mix into a greased springform pan so it covers the bottom without gaps. Chill while prepping the filling

Steep the Tea:

Pour hot water over two Earl Grey tea bags and let them steep for ten minutes so the flavors infuse. Cool completely so the tea blends smoothly later

Create the Cheesecake Mixture:

Beat cream cheese and sugar together until no lumps remain. Add vanilla extract along with the cooled Earl Grey tea and sour cream. Beat to a glossy finish then mix in eggs one by one blending just until combined

Bake the Cheesecake:

Pour the batter over the crust and even the surface. Bake in a preheated oven at three hundred twenty five degrees Fahrenheit for fifty five to sixty minutes. The edges should set and the center should wobble gently in the pan

Cool and Chill:

Once out of the oven allow the cheesecake to come to room temperature for one hour. Cover and transfer to the fridge for four hours or overnight to firm up and allow flavors to meld

Prepare the Mulberry Sauce:

Combine mulberries, water, sugar and lemon juice in a small saucepan. Simmer this mixture for about ten minutes stirring occasionally until thickened and jammy. Strain if you want a completely smooth sauce or leave chunky for texture

Serve:

Unmold the chilled cheesecake, run a thin knife around the edges and spoon the mulberry sauce generously over the top before slicing

Probably my favorite part of this cheesecake is the tangy mulberry sauce. My youngest niece loves helping me stir and taste test the jam as it bubbles and fills the kitchen with sweet berry clouds.

Storage and Leftover Tips

Once cooled always cover the cheesecake tightly before storing in the fridge. Leftover slices keep best in an airtight container with a square of parchment between them. You can freeze slices for up to one month just let them thaw gently overnight in the fridge before eating. Mulberry sauce can be stored in a separate jar in the fridge for up to a week and is delicious stirred into yogurt or spooned over pancakes.

Easy Ingredient Swaps

If you cannot find mulberries swap in blackberries or even a mix of raspberries and blueberries for the sauce. Biscuit crumbs work instead of graham crackers for the base and Greek yogurt can be used in place of sour cream for a slightly tangier filling. For an extra hit of flavor try adding citrus zest to the crust or filling.

Perfect Ways to Serve This

This cheesecake shines on a dessert table with fresh berries and whipped cream on the side. For an eye catching finish add a little edible gold leaf or sprinkle the top with lemon zest. It is beautiful served in thin wedges with an afternoon cup of Earl Grey or paired with a bold coffee after dinner.

My family never leaves a crumb of this cake behind. With each serving it brings back a swirl of childhood memories and a spark of something completely new.

Recipe Q&A

→ Can I use frozen mulberries?

Yes, both fresh and frozen mulberries work well for the sauce. No need to thaw before cooking.

→ What if I don’t have Earl Grey tea?

You can substitute with another floral black tea, though Earl Grey adds unique citrus notes.

→ What’s the best way to prevent cracks?

Bake until edges set but center jiggles. Cool gradually and chill fully to minimize cracks.

→ How do I make the sauce smoother?

Strain the mulberry sauce after simmering for a silky finish, or leave it chunky if preferred.

→ Should the butter for the crust be salted or unsalted?

Use unsalted butter to control sweetness and flavor in the graham cracker crust.