Description
Indulge in the exquisite flavors of this Mulberry & Earl Grey Cheesecake, a decadent and creamy dessert that perfectly balances the sweet, juicy mulberries with the fragrant, citrusy notes of earl grey tea.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1 tablespoon earl grey tea leaves
– 1 cup heavy cream
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup fresh mulberries, plus more for garnish
– 1 pre-baked 9-inch graham cracker crust
Instructions
1. Preheat the oven to 325°F.
2. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy, about 2 minutes.
3. Gradually add the sugar and flour, beating until well combined.
4. Crush the earl grey tea leaves and add them to the cream cheese mixture, along with the heavy cream, eggs, and vanilla extract. Beat until smooth and fully incorporated.
5. Gently fold in the 1 cup of fresh mulberries.
6. Pour the cheesecake batter into the pre-baked graham cracker crust.
7. Bake for 55-60 minutes, or until the center is almost set. The edges should be lightly golden.
8. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
9. Remove the cheesecake from the oven and allow it to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
10. Garnish the chilled cheesecake with additional fresh mulberries and a light dusting of powdered sugar before serving.
Notes
For a more pronounced earl grey flavor, you can steep the tea leaves in the heavy cream for 30 minutes before adding it to the batter. The cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American