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Divine Mulberry Earl Grey Cheesecake Recipe

Mulberry & Earl Grey Cheesecake
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Mulberry Earl Grey Cheesecake: decadent, creamy.

Ingredients

Scale
  • 1 1/2 cups graham crackers, finely crushed
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar (for crust)
  • 1/2 teaspoon ground cinnamon
  • 32 ounces cream cheese, softened
  • 1 cup sour cream
  • 1 1/2 cups granulated sugar (for filling)
  • 3 large eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • 2 Earl Grey tea bags (or 1 tablespoon loose leaf tea)
  • 1/2 cup heavy cream
  • 1 cup fresh mulberries (for swirl)
  • 1/4 cup granulated sugar (for swirl)
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 2 tablespoons water

Instructions

  • Preheat oven to 325°F (160°C). Finely crush graham crackers. In a medium bowl, combine crushed graham crackers with melted butter, 1/4 cup granulated sugar, and ground cinnamon. Press mixture firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, until lightly golden. Set aside to cool slightly.
  • Gently warm 1/2 cup heavy cream in a small saucepan over low heat until just simmering. Remove from heat and steep Earl Grey tea bags (or loose leaf tea in an infuser) for 5-7 minutes. Strain tea leaves out, squeezing gently, and set aside to cool completely.
  • In a large mixing bowl, beat softened cream cheese on medium speed until completely smooth and lump-free. Gradually add 1 1/2 cups granulated sugar, beating until just combined and fluffy. Beat in sour cream and vanilla extract until just incorporated. One by one, add large eggs and then the single egg yolk, mixing on low speed after each addition until just combined. Scrape down the sides of the bowl frequently. Gently fold in the cooled Earl Grey-infused cream.
  • Combine 1 cup fresh mulberries, 1/4 cup granulated sugar, cornstarch, 1 tablespoon lemon juice, and 2 tablespoons water in a small saucepan. Heat over medium heat, stirring gently, until sugar dissolves and mulberries begin to break down. Continue to cook, stirring occasionally, until the mixture thickens to a syrupy consistency, about 5-7 minutes. Remove from heat and allow to cool completely.
  • Four about three-quarters of the cheesecake batter over the cooled crust. Dollop spoonfuls of the prepared mulberry swirl over the batter, then gently pour the remaining cheesecake batter over the top. Add a few more dollops of mulberry swirl. Using a small knife or skewer, gently swirl it through the batter, creating patterns. Do not over-swirl.
  • Tightly wrap the bottom of the springform pan with a double layer of heavy-duty aluminum foil. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. Carefully transfer the entire setup to the preheated oven. Bake for 60-75 minutes, or until the edges are set and slightly puffed, but the center still jiggles slightly when gently nudged. 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, unwrap the foil, and let cool completely on a wire rack at room temperature before chilling in the refrigerator for at least 6 hours, or preferably overnight. Garnish with fresh mulberries, powdered sugar, or mint sprigs before serving. Slice with a hot, clean knife for neat portions.

Notes

An extraordinary dessert experience with a symphony of luxurious creaminess, bright fruity zest, and sophisticated aromatic notes. This cheesecake features the dreamlike tang of mulberries complemented by the delicate, floral essence of Earl Grey tea, all nestled atop a buttery, spiced graham cracker crust.

Find it online: https://homecookstudio.com/mulberry-earl-grey-cheesecake-baked/