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Mulberry & Earl Grey Cheesecake

A creamy baked cheesecake infused with Earl Grey tea and topped with a vibrant mulberry compote.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 7 hours 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Baking, European
Calories: 420

Ingredients
  

Crust
  • 1.5 cups digestive biscuit crumbs
  • 0.5 cup unsalted butter melted
Filling
  • 24 oz cream cheese softened
  • 0.75 cup granulated sugar
  • 2 tsp Earl Grey tea leaves finely ground
  • 3 eggs large
  • 0.5 cup sour cream
  • 0.25 cup heavy cream
  • 1 tsp vanilla extract
Topping
  • 2 cups mulberries fresh or frozen
  • 0.25 cup sugar
  • 1 tbsp lemon juice

Equipment

  • Springform pan
  • Mixing bowls
  • Hand mixer
  • Saucepan

Method
 

  1. Prepare and bake crust, then cool completely.
  2. Beat cream cheese and sugar until smooth.
  3. Mix in tea leaves, eggs, sour cream, cream, and vanilla.
  4. Bake cheesecake until just set, then cool and chill.
  5. Cook mulberries with sugar and lemon juice until thickened.
  6. Top cheesecake with cooled mulberry compote before serving.

Notes

Chill at least 6 hours for best texture.