Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
Cheesecake Filling
- 3 (8 oz) blocks full-fat cream cheese, softened
- ¾ cup granulated sugar
- 1 cup sour cream
- ½ cup heavy cream
- ½ cup whole milk
- 3 Earl Grey tea bags
- 2 large eggs
Mulberry Sauce
- 1 ½ cups fresh or frozen mulberries
- 2 tbsp granulated sugar
- 2 tsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
Instructions
- Brew the Earl Grey Milk: Heat ½ cup whole milk in a small saucepan over medium heat until hot but not boiling. Add 3 Earl Grey tea bags and steep for 10 minutes to infuse the milk with tea flavor. Remove the tea bags and let the milk cool completely before use to ensure it doesn’t curdle when mixing with other ingredients.
- Prepare the Crust: In a mixing bowl, combine 1 ½ cups graham cracker crumbs, 6 tablespoons melted unsalted butter, and 3 tablespoons granulated sugar. Mix well until the crumbs are evenly coated with butter. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper to form an even crust layer. Place the crust in the refrigerator to chill while you prepare the filling.
- Make the Cheesecake Batter: In a large bowl, beat the 3 softened cream cheese blocks using an electric mixer or hand whisk until smooth and free of lumps. Gradually add ¾ cup granulated sugar and mix thoroughly. Incorporate the 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey-infused milk, blending until the mixture is smooth and creamy. Add the 2 eggs one at a time, beating gently after each to combine without overmixing to prevent cracks.
- Bake the Cheesecake: Pour the prepared cheesecake batter over the chilled crust in the springform pan. Tap the pan gently on the countertop to release any trapped air bubbles. Place the pan inside a larger baking tray, pour hot water into the tray to create a water bath (the water should come about halfway up the sides of the springform pan). Bake in a preheated oven at 325°F (163°C) for 50 minutes. The cheesecake is done when the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door open; allow the cheesecake to cool slowly inside the oven to avoid cracking.
- Prepare the Mulberry Sauce: In a small saucepan, combine 1 ½ cups fresh or frozen mulberries, 2 tablespoons granulated sugar, and 2 teaspoons lemon juice. Cook over medium heat until the berries are bubbling and softened. In a small bowl, mix 1 teaspoon cornstarch with 1 tablespoon water to create a slurry. Stir the slurry into the mulberry mixture and simmer until the sauce thickens slightly. Remove from heat and cool completely before serving as a topping for the cheesecake.
Notes
- For best results, ensure cream cheese is fully softened to avoid lumps in the batter.
- Make the Earl Grey milk ahead and allow it to cool completely before mixing to prevent curdling.
- Use a water bath during baking to help prevent cracks on the cheesecake surface.
- Allow the cheesecake to cool fully before refrigerating to avoid condensation.
- The mulberry sauce can be prepared up to three days in advance and chilled in the refrigerator.
- If fresh mulberries are unavailable, blackberries or blueberries make excellent substitutes.
- Gluten-free graham crackers can be used to make this recipe gluten-free.
- For less sweetness, reduce the sugar in the filling to ⅔ cup.
- The cheesecake can be baked a day ahead and chilled overnight for convenience.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
