Description

This elegant cheesecake features a velvety smooth cream cheese filling, subtly infused with the distinctive citrus and floral notes of Earl Grey tea. It rests on a classic, buttery graham cracker crust, providing a delightful textural contrast. The cheesecake is generously crowned with a vibrant, jewel-toned mulberry compote, offering a sweet and tart counterpoint that beautifully complements the creamy base. This dessert is baked to perfection, resulting in a rich and sophisticated treat.

Ingredients

Scale

**For the Crust:**
1 ½ cups graham cracker crumbs (about 10–12 full sheets)
¼ cup granulated sugar
6 tablespoons unsalted butter, melted
**For the Earl Grey Cheesecake Filling:**
2 (8-ounce) packages full-fat cream cheese, softened
1 cup granulated sugar
2 large eggs
½ cup sour cream
1 teaspoon vanilla extract
¼ cup heavy cream
2 Earl Grey tea bags (or 1 tablespoon loose leaf Earl Grey tea)
**For the Mulberry Compote:**
2 cups fresh or frozen mulberries
¼ cup granulated sugar (adjust to taste)
1 tablespoon fresh lemon juice
1 teaspoon cornstarch
2 tablespoons cold water

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Instructions

**Prepare the Crust:** Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup sugar, and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then remove from oven and let cool while preparing the filling. Reduce oven temperature to 325°F (160°C).
**Infuse Earl Grey Cream:** In a small saucepan, gently heat the heavy cream until just simmering. Remove from heat, add the Earl Grey tea bags (or loose leaf tea in an infuser), and let steep for 10-15 minutes. Remove tea bags/infuser, squeezing out any excess liquid. Let the infused cream cool slightly.
**Prepare the Cheesecake Filling:** In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add 1 cup granulated sugar, beating until well combined and no lumps remain.
Add the eggs one at a time, beating on low speed just until incorporated after each addition. Do not overmix. Stir in the sour cream, vanilla extract, and the cooled Earl Grey infused cream until just combined.
**Bake the Cheesecake:** Pour the cheesecake filling over the cooled crust in the springform pan. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan, reaching about halfway up the sides of the springform pan (this creates a water bath).
Bake for 60-75 minutes, or until the edges are set but the center still has a slight jiggle.
Turn off the oven, crack the door open, and let the cheesecake cool in the water bath for 1 hour. Remove from the water bath, remove the springform pan from the roasting pan, and let cool completely on a wire rack.
Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
**Prepare the Mulberry Compote:** In a small saucepan, combine mulberries, ¼ cup sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the mulberries soften and release their juices, about 8-10 minutes.
In a small bowl, whisk together cornstarch and cold water to create a slurry. Pour the slurry into the simmering mulberry mixture, stirring constantly until the compote thickens, about 1-2 minutes. Remove from heat and let cool completely before serving.
**Serve:** Once the cheesecake is thoroughly chilled, carefully run a thin knife around the edge of the pan before releasing the springform sides. Slice and serve each piece topped with a generous spoonful of the mulberry compote.

Notes

Ensure all cold ingredients, especially cream cheese and eggs, are at room temperature for a smooth, lump-free batter.

Do not overmix the cheesecake batter once eggs are added; overmixing can introduce too much air, leading to cracks.

The water bath is crucial for even baking and preventing cracks in the cheesecake.

Chilling the cheesecake for at least 6 hours is essential for it to set properly and achieve the desired texture.

For a deeper Earl Grey flavor, you can add a pinch of finely ground Earl Grey tea leaves directly to the batter.

Prep Time: 45 minutes
Cook Time: 75 minutes

Nutrition

Calories: 420
Fat: 25g
Carbohydrates: 45g
Protein: 7g