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Short, Catchy Intro

So you want dessert that feels fancy but did not require a PhD in baking to pull off? I got you. This Mulberry Earl Grey Cheesecake does the glow up of your weeknight dinner party without making you sweat. Think silky cream cheese kissed by bergamot tea and streaks of jewel toned mulberry jam that make everyone gasp like you planned it all along.

Why This Recipe is Awesome (H2)

This recipe is basically a humble brag in cake form. It tastes sophisticated enough to impress your in laws and forgiving enough for kitchen chaos. It is shockingly idiot proof, even if you forget one tiny step once in a blue moon. The tea adds a delicate floral citrus note that keeps the whole thing from being cloying. Also the mulberry swirl looks like you are actually artistic. Spoiler alert you do not need perfect swirls to get rave reviews.

Want something fruity and creamy but also a little grown up Try pairing with a light tea or a cheeky glass of sparkling wine. Oh and if you like quirky dessert combos check out this cheesecake salad for a laugh and inspiration.

Ingredients You’ll Need (H2)

200g digestive biscuits or graham crackers, crushed. Yes you can smash them with a rolling pin if you lack gadgetry.
50g unsalted butter, melted and not sad.
2 tbsp granulated sugar for the crust. Keep the rest for the filling.
250g granulated sugar for the filling. Total sugar used is 2 tbsp plus 250g so no math panic.
1 tsp finely ground Earl Grey tea leaves, optional for crust and garnish. Do it if you like extra bergamot vibes.
120ml heavy cream, 35 percent fat or higher. No skimping please.
2 Earl Grey tea bags or 2 tsp loose leaf Earl Grey tea for infusing the cream.
200g fresh or frozen mulberries for swirl and garnish. Frozen works fine.
1 tbsp fresh lemon juice to brighten that berry jam.
1 tsp cornstarch to thicken the mulberry mix.
1 tbsp cold water for the cornstarch slurry.
700g full fat cream cheese, softened to room temperature. Patience is tasty.
3 large eggs, at room temperature.
1 large egg yolk, at room temperature. Extra silk please.
1 tsp pure vanilla extract for overall goodness.
Fresh mint leaves for garnish and that pop of green.

Step-by-Step Instructions (H2)

Read through the whole recipe. Gather everything and check the cream cheese and eggs are room temperature. Preheat oven to 160°C 325°F with a rack in the middle. Have a 9 inch springform pan, baking parchment and heavy foil ready plus hot water for a water bath.
Lightly grease the bottom of your springform pan. Cut a circle of baking parchment to fit the bottom. Wrap the outside of the springform pan tightly with two layers of heavy duty foil to stop water sneaking in.
Put the digestive biscuits or graham crackers into a food processor and pulse until finely ground. No processor No problem crush them in a zip top bag with a rolling pin.
If using, add 1 tsp finely ground Earl Grey tea leaves to the crumbs and stir it through to boost bergamot flavor.
In a medium bowl mix the crushed biscuits with 2 tbsp granulated sugar and the melted butter. Stir until crumbs look like wet sand and hold together when pressed.
Pour the crumb mix into the prepared pan and press firmly with a flat glass or measuring cup until the base is even and compact.
Bake the crust at the preheated temperature for 10 minutes. Remove and let it cool completely on a wire rack while you work on the filling.
For the mulberry swirl put 200g mulberries 50g sugar and 1 tbsp lemon juice into a small saucepan. Heat over medium and simmer gently stirring now and then until the berries soften and the mix gets syrupy about 5 to 7 minutes.
Mix 1 tsp cornstarch with 1 tbsp cold water to make a slurry. Stir it into the simmering mulberry mix slowly and keep stirring for 1 to 2 minutes until the mixture thickens to a glossy jam feel. Transfer to a bowl and cool to room temperature.
Warm 120ml heavy cream in a small heatproof saucepan until small bubbles appear around the edges do not let it boil wildly.
Remove from heat and add 2 Earl Grey tea bags or 2 tsp loose leaf tea. Press them gently to wet and cover. Let steep for 15 to 20 minutes up to 30 if you like a stronger tea note but watch bitterness.
After steeping remove tea bags and squeeze gently or strain loose leaves through a fine mesh sieve. Cool then chill the infused cream in the fridge until fully cold. Chilled cream keeps the batter smooth.
In a large bowl with an electric mixer on medium low beat 700g softened cream cheese for 2 to 3 minutes until very smooth and lump free. This step matters so do not rush it.
Add 250g granulated sugar gradually while mixing on low until combined and smooth. Scrape the bowl sides and beat another 2 minutes until lighter but do not go crazy.
Add 3 eggs one at a time beating on very low speed just until each one mixes in. Scrape the bowl after each egg. Then add the extra egg yolk and mix only until blended. Do not overmix here or you invite cracks.
Mix in 1 tsp vanilla extract. Then pour in the chilled Earl Grey cream and blend on the lowest speed until uniform. Give it one last scrape with a spatula.
Pour about half the batter into the cooled crust and smooth evenly with an offset spatula.
Dollop about half the cooled mulberry swirl across the batter. Use a butter knife or skewer to make gentle ribbons do not overdo it.
Pour the rest of the batter over the first layer and spread gently to avoid wrecking the swirl below.
Spoon the remaining mulberry swirl on top and repeat gentle swirling until it looks pretty.
Place the foil wrapped springform pan inside a larger roasting pan. Pour hot water into the roasting pan so it reaches halfway up the sides of the springform pan. The water bath keeps baking even and prevents cracking.
Put the roasting pan into the oven and bake for 60 to 75 minutes. The edges should be set while the center about 2 inch across still wobbles slightly. It will finish setting as it cools.
Turn the oven off and leave the cheesecake inside with the door slightly open using a wooden spoon to prop it. Let it cool slowly in the oven for 1 hour to avoid sudden temperature shock.
Remove the roasting pan from the oven then lift the springform pan out and set on a wire rack. Carefully unwrap the foil. Let the cheesecake cool fully at room temperature for another 1 to 2 hours.
Once cool cover loosely with plastic wrap and refrigerate at least 6 to 8 hours ideally overnight. This chilling step is vital for that dense creamy texture.
After chilling run a thin knife around the inside edge to loosen and unlatch the ring. Lift the ring away. You can slide the cake off the base or serve it on the base if you are lazy and elegant at once.
Arrange fresh mulberries on top for style. For extra drama grind a tiny pinch of Earl Grey and sift over the top. A few fresh mint leaves lift the look and the flavor.
Slice with a sharp knife wiping it clean with a hot damp cloth between cuts for neat pieces. Serve and soak in praise.

Common Mistakes to Avoid (H2)

Thinking you can skip chilling the batter overnight Nope do not cheat this step or the texture will be sad.
Overmixing after adding eggs You will trap air and get cracks or a sponge like texture. Not the vibe.
Not wrapping the pan properly Water will sneak in and ruin your base. Wrap it like your baking life depends on it.
Using cold cream cheese It will stay lumpy and make you cry. Warm it gently on the counter instead.
Oversteeping the tea Too long and the tea turns bitter. Fifteen to twenty minutes usually wins.

Alternatives & Substitutions (H2)

No mulberries Use blueberries blackberries or raspberries. They all play nice as a swirl.
No heavy cream If you are in a pinch use double cream or full fat coconut cream for a gentle change in flavor.
Want vegan Try a vegan no bake approach with cashew based filling and swap to a plant butter crust. For ideas see inspiration from vegan recipes. IMO this takes more planning but can be brilliant.
Short on time Make a crumb crust and no bake filling for a quicker dessert. Texture differs but the flavor still sings.
No Earl Grey Use English breakfast plus a little lemon zest if you want citrus without bergamot.

FAQ Frequently Asked Questions (H2)

Q Will the cheesecake crack if I bake too long What then Do I panic
A If it cracks you can hide it with mulberries or whipped cream. Also try the water bath and slow cooling next time to avoid drama.

Q Can I use low fat cream cheese Will it matter
A Technically yes but the texture suffers and the flavor goes flat. Full fat gives that luxurious mouthfeel. Treat yourself.

Q Can I swap mulberries for frozen berries Will they work
A Yes frozen berries work well just thaw and drain a touch before cooking. They might release more liquid so cook a little longer.

Q How do I store leftovers How long will they last
A Keep refrigerated in an airtight container up to four days. You can also freeze slices wrapped tightly for up to a month.

Q Can I make this ahead How far in advance should I bake
A Make it a day or two ahead for best results. The flavors marry and the texture improves overnight. FYI this is house party gold.

Q Can I skip the tea infusion Is it optional
A You could skip it but it is the heart of the recipe. If you skip it you lose that bergamot lift. Use a very small amount of zest if you must.

Final Thoughts (H2)

You just made something equal parts elegant and cozy. This Mulberry Earl Grey Cheesecake is a flex without the stress. Remember to keep things cool slow and patient and you will be rewarded. Now go impress someone or yourself with this beauty you baked. You earned it.

Conclusion (H2)

If you want further inspiration or variations try this Mulberry and Earl Grey Cheesecake recipe from Fiona Feasts for a lovely comparison and for a dairy free or vegan take check out this Vegan No Bake Blueberry Earl Grey Cheesecake page which gives helpful ideas and swaps.

Mulberry and Earl Grey Cheesecake Recipe – FionaFeasts
Vegan No Bake Blueberry Earl Grey Cheesecake – Dairy Free