Description
Indulge in the unique and comforting flavors of this Mulberry & Earl Grey Cheesecake. Creamy, smooth, and infused with the natural sweetness of mulberries and the aromatic notes of earl grey tea, this 6-inch dessert is perfect for any special occasion.
Ingredients
– 16 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup sour cream
– 2 large eggs
– 2 tablespoons all-purpose flour
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
– 1 cup fresh mulberries, plus more for garnish
– 2 earl grey tea bags, contents removed
Instructions
1. Preheat the oven to 325°F (165°C). Grease a 6-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy, about 2-3 minutes.
3. Gradually add the sugar and beat until well combined, scraping down the sides as needed.
4. Add the sour cream and beat until smooth.
5. Add the eggs one at a time, beating well after each addition.
6. Stir in the flour, vanilla, and salt until just combined.
7. Gently fold in the fresh mulberries and the contents of the earl grey tea bags.
8. Pour the batter into the prepared springform pan and smooth the top.
9. Bake for 45-50 minutes, or until the center is almost set.
10. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
11. Remove the cheesecake from the oven and let it cool completely on a wire rack.
12. Refrigerate the cheesecake for at least 4 hours or up to 3 days.
13. When ready to serve, release the springform pan and garnish the cheesecake with additional fresh mulberries.
Notes
For best results, use full-fat cream cheese and let all ingredients come to room temperature before starting. Refrigerate any leftover cheesecake for up to 3 days.
- Prep Time: 15
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: American