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Mulberry & Earl Grey Cheesecake

A creamy cheesecake infused with Earl Grey tea and topped with a glossy mulberry compote.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: European-Inspired, Modern
Calories: 420

Ingredients
  

Crust
  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted
Cheesecake Filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 3 eggs large
  • 0.75 cup sour cream
  • 0.25 cup heavy cream infused with Earl Grey
  • 2 bags Earl Grey tea
  • 1 tsp vanilla extract
  • 1 lemon zest from 1 lemon
  • 1 pinch salt
Mulberry Topping
  • 2 cups mulberries fresh or frozen
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tsp cornstarch mixed with water

Equipment

  • Springform pan
  • Electric mixer
  • Saucepan
  • Mixing bowls

Method
 

  1. Infuse heavy cream with Earl Grey tea and cool.
  2. Prepare and bake crust, then cool.
  3. Mix cheesecake filling ingredients until smooth.
  4. Bake at 325°F until edges set and center jiggles.
  5. Cool gradually, then chill at least 4 hours.
  6. Cook mulberry topping and cool completely.
  7. Top cheesecake before serving.

Notes

For best flavor, chill overnight before serving.