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Mulberry & Earl Grey Cheesecake

A creamy Earl Grey–infused cheesecake topped with vibrant mulberry compote. Elegant, aromatic, and perfect for tea lovers.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Tea-infused
Calories: 360
Ingredients Equipment Method

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter melted
Cheesecake Filling
  • 1 cup heavy cream
  • 3 bags Earl Grey tea bags
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 tbsp cornstarch
  • 0.25 cup sour cream
Mulberry Compote
  • 2 cups mulberries
  • 0.33 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp water
  • 1 tsp cornstarch optional

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Saucepan

Method
 

  1. Mix crust ingredients, press into pan, and bake 8 minutes.
  2. Heat cream, steep tea bags 10 minutes, and cool.
  3. Beat cream cheese and sugar, add eggs, vanilla, sour cream, and cornstarch.
  4. Add infused cream, pour into crust, and bake 45–55 minutes.
  5. Cook mulberries with sugar, lemon, and water to make compote.
  6. Cool cheesecake, top with mulberry compote, slice, and serve.