SPREAD LOVE

Mulberry Earl Grey Cheesecake

There’s something quietly magical about the way bergamot-scented Earl Grey tea and jewel-toned mulberries lift a classic cheesecake into something both elegant and comforting. This recipe combines a tender, aromatic tea-infused filling with a crunchy biscuit base and a glossy mulberry swirl — perfect for a special afternoon tea or a dinner-party finale. If you love desserts that feel both refined and a little nostalgic, this is one to try.

I sometimes like to pair rich cheesecakes with lighter fruit-forward desserts; for a contrasting idea, check out this rich banana caramel cheesecake for another creamy celebration of flavors.

Why make this recipe
This Mulberry Earl Grey Cheesecake is special because it marries fragrant tea aroma with bright berry sweetness and a velvety, dense texture. The aromatic Earl Grey cream gives the filling subtle citrusy notes, while the mulberry swirl offers both visual drama and tangy balance. It’s a show-stopping dessert that still feels approachable to make at home.

Ingredients

200g digestive biscuits or graham crackers, crushed
50g unsalted butter, melted
2 tbsp granulated sugar (for crust)
250g granulated sugar (total for filling; 200g for filling + 50g used with mulberries)
1 tsp finely ground Earl Grey tea leaves (optional, for crust & garnish)
120ml heavy cream (35% fat or higher)
2 Earl Grey tea bags or 2 tsp loose leaf Earl Grey tea
200g fresh or frozen mulberries (for swirl & garnish)
1 tbsp fresh lemon juice
1 tsp cornstarch
1 tbsp cold water
700g full-fat cream cheese, softened to room temperature
3 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tsp pure vanilla extract
Fresh mint leaves (for garnish)

Step-by-Step Guide to Making Mulberry Earl Grey Cheesecake

Prepare Workspace and Ingredients
Read through the entire recipe before you begin. Make sure your cream cheese and eggs are at room temperature (this helps produce a lump-free batter). Line up a 9-inch springform pan, a sheet of baking parchment, and heavy-duty aluminum foil for wrapping the pan. Preheat your oven to 160°C (325°F) and position a rack in the middle. Have a kettle or saucepan of hot water ready for the water bath.

Prepare Springform Pan
Lightly grease the bottom of your 9-inch springform pan and cut a circle of baking parchment to fit the base. Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil — this prevents water from seeping in during the water bath.

Crush Biscuits
Place the digestive biscuits or graham crackers into a food processor and pulse until they’re finely ground. If you don’t have a processor, seal them in a zip-top bag and crush with a rolling pin until the crumbs are very fine.

Infuse Crust with Earl Grey (Optional)
If you want a subtle bergamot note in the crust, add 1 tsp finely ground Earl Grey tea leaves to the crushed biscuits and stir to combine.

Combine Crust Ingredients
In a medium bowl, mix the crushed biscuits (and tea leaves, if using) with 2 tablespoons of granulated sugar and the melted unsalted butter. Stir until the crumbs are evenly moistened and resemble wet sand.

Press the Crust
Transfer the crumb mixture into the prepared springform pan. Use the bottom of a flat glass or measuring cup to press the crumbs firmly and evenly into the base to create a solid, compact layer.

Bake the Crust
Bake the crust for 10 minutes in the preheated oven. Remove and let it cool completely on a wire rack while you prepare the mulberry swirl and batter.

Prepare Mulberry Swirl Base
In a small saucepan, combine 200g mulberries (fresh or frozen), 50g granulated sugar, and 1 tablespoon fresh lemon juice. Heat over medium, bringing to a gentle simmer and stirring occasionally. Cook for about 5–7 minutes until the berries are soft and the mixture becomes slightly syrupy.

Thicken Mulberry Swirl
Make a slurry by whisking 1 teaspoon cornstarch with 1 tablespoon cold water. Slowly add the slurry to the simmering mulberry mixture while stirring constantly. Cook another 1–2 minutes until it thickens to a glossy, jam-like consistency. Transfer to a bowl and cool completely to room temperature.

Heat Cream for Infusion
In a small heatproof saucepan, gently heat 120ml heavy cream until small bubbles form around the edges — don’t let it come to a rolling boil.

Steep Earl Grey Tea
Remove the cream from heat and add 2 Earl Grey tea bags or 2 teaspoons loose leaf Earl Grey tea. Submerge and cover, letting it steep 15–20 minutes (up to 30 for stronger flavor but avoid steeping so long it turns bitter).

Strain and Chill Earl Grey Cream
Remove the tea bags (squeeze gently) or strain out the loose leaves with a fine-mesh sieve. Transfer the infused cream to a clean bowl and refrigerate until completely chilled — this helps keep your cheesecake batter cool and smooth.

Cream the Cream Cheese
In a large mixing bowl, beat 700g softened cream cheese on medium-low speed for 2–3 minutes until very smooth and lump-free. This step is essential for a silky finish.

Add Sugar Gradually
Gradually add 200g granulated sugar to the cream cheese, beating on low until combined. Scrape down the sides and bottom of the bowl frequently. Continue mixing for about 2 minutes until the mixture is light and slightly fluffy — but avoid incorporating too much air.

Incorporate Eggs and Yolk
Add the 3 large eggs one at a time, mixing on very low speed just until each egg is incorporated. After the eggs, add the extra yolk and mix briefly. Overmixing after adding eggs can cause cracks, so keep speed and time to a minimum.

Add Vanilla and Earl Grey Cream
Stir in 1 teaspoon pure vanilla extract. Then pour in the chilled Earl Grey infused cream and mix on the lowest speed until the batter is homogenous. Finish with a final scrape of the spatula to ensure everything is evenly combined.

Pour First Batter Layer & Swirl
Pour about half of the cheesecake batter over the cooled biscuit crust, smoothing gently with an offset spatula to an even layer. Dollop about half of the cooled mulberry swirl over the batter in spoonfuls. Use a butter knife or skewer to gently swirl the mulberry into the batter, creating pretty ribbons — don’t over-swirl.

Pour Remaining Batter & Swirl
Pour the remaining batter over the swirled layer, spreading gently. Add the remaining mulberry swirl in dollops and repeat the gentle swirling to create a marbled top.

Prepare the Water Bath
Place your foil-wrapped springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan so it comes at least halfway up the sides of the springform pan. This water bath ensures even, moist heat that helps prevent cracks.

Bake the Cheesecake
Carefully transfer the roasting pan to the oven and bake for 60–75 minutes. The cheesecake is done when the edges are set and the center (about a 2-inch circle) still has a slight wobble. It will continue to set as it cools.

Cool in the Oven
Turn off the oven and prop the door open slightly (use a wooden spoon) and leave the cheesecake inside for 1 hour. Gradual cooling reduces the risk of cracking.

Cool at Room Temperature
After the hour in the oven, remove the roasting pan and take the springform pan out of the water bath. Remove the foil and place the cheesecake on a wire rack to cool completely at room temperature for another 1–2 hours.

The All-Important Chill
Once cool, cover the springform pan loosely with plastic wrap and refrigerate for at least 6–8 hours, preferably overnight. This long chill is crucial for firm texture and flavor melding.

Unmolding
When thoroughly chilled, run a thin knife around the inner rim of the pan to loosen the cheesecake. Unlatch and remove the springform ring. Transfer to a serving plate or leave on the pan base.

Garnish (Optional)
Arrange fresh mulberries on top for a jewel-like finish. For a sophisticated touch, grind a pinch of Earl Grey tea leaves and lightly dust through a fine-mesh sieve. Garnish with a few fresh mint leaves.

Slice and Serve
Use a sharp knife dipped into hot water and wiped dry between cuts for clean slices. Serve and enjoy.

Storage: Best Way to Store Mulberry Earl Grey Cheesecake

Refrigerate: Store in the refrigerator at 4°C (39°F) for up to 4–5 days. Keep it covered with plastic wrap or in an airtight cake container.
Freeze: For longer storage, freeze slices individually wrapped in plastic and placed in a freezer-safe container at -18°C (0°F) for up to 2 months. Thaw in the fridge overnight before serving.
Avoid room temperature storage: Don’t leave the cheesecake at room temperature for more than 2 hours (1 hour in hot climates) due to dairy safety.

Serving Suggestions for Mulberry Earl Grey Cheesecake

Serve chilled, thinly sliced, with a small dollop of lightly whipped cream flavored with a touch of vanilla.
Pair with a cup of hot Earl Grey tea to echo the flavors in the cake, or a bright, citrusy tea (like lemon verbena) to contrast the richness.
For a celebratory presentation, add a few macerated mulberries on the side (toss berries with a teaspoon of sugar and a splash of lemon) and a sprig of mint for color.

Tips to Make Mulberry Earl Grey Cheesecake (Q&A style)
Q: How do I keep it smooth and free of lumps?
A: Use room-temperature cream cheese and beat it thoroughly on medium-low before adding eggs. Scrape the bowl often and avoid high-speed beating once eggs are added.

Q: What if I don’t have a springform pan or don’t want to use a water bath?
A: A springform pan is best for easy removal. If avoiding a water bath, bake the cheesecake on the middle rack and place a shallow pan of hot water on the bottom oven rack for humidity; you’ll still want to prevent direct water contact with the cake.

Q: How can I prevent cracks?
A: Avoid overmixing, bake in a water bath, and cool the cheesecake gradually by leaving it in the oven with the door slightly open after baking. Also, don’t overbake — a slight wobble in the center is ideal.

Variation(s)

Berry Swap (paragraph): If mulberries aren’t available, substitute with blueberries or blackberries for a similar color and tartness. Cook and thicken the berries the same way to make a swirl. Blueberries offer a sweeter, less tart finish while blackberries deliver deeper, more tannic notes.
Tea Variations (bullet):
- Use lavender Earl Grey or add a pinch of dried lavender to the infusion for floral complexity.
- For a non-citrus tea element, steep chai spices lightly in the cream instead of Earl Grey for a warm, spiced cheesecake.

FAQs
Q: Can I use low-fat cream cheese?
A: Using full-fat cream cheese gives the best texture and richness. Low-fat versions may yield a slightly grainy or less stable cheesecake.

Q: Can I make this cheesecake without eggs?
A: Eggs provide structure and silkiness; leaving them out changes texture significantly. For an eggless version, consider recipes that use gelatin or silken tofu as stabilizers, but expect a different mouthfeel.

Q: How long does the mulberry swirl keep separately?
A: Store the cooled mulberry swirl in a sealed container in the refrigerator for up to 5 days. Reheat gently if it becomes too firm to spoon.

Q: Can I prepare this ahead for a party?
A: Yes — make the cheesecake a day in advance, chill overnight, and decorate just before serving for the best presentation.

Q: Is it safe to eat cheesecake that’s been left out overnight?
A: No — because of the dairy content, don’t leave cheesecake at room temperature for more than 2 hours (1 hour in hot environments).

Troubleshooting and extra guidance

If your batter seems too lumpy: Keep beating the cream cheese until completely smooth before adding sugar and eggs. If lumps persist after eggs are in, a quick pass with a handheld immersion blender can smooth it, but avoid over-incorporating air.
If the top cracks slightly: Small cracks are cosmetic. Press a few whole mulberries and a mint sprig over the crack or prepare a thin berry compote to mask it.
If the center is too jiggly after chilling: The center should be set after a long chill; if it’s still very soft, return the cheesecake to the oven wrapped tightly and bake at 150°C (300°F) for 10–15 minutes, then cool and chill again.

A few notes on technique and flavor

Infusion time matters: Steeping the Earl Grey in warm (not boiling) cream for 15–20 minutes gives a lovely bergamot lift without bitterness. If you prefer a subtle tea aroma, 15 minutes is enough; up to 30 minutes intensifies it but tread carefully.
Mulberry balance: Mulberries vary in sweetness; taste the cooked swirl and adjust sugar or lemon accordingly — a touch more lemon brightens overly sweet berries, while a little extra sugar will smooth tart ones.
Temperature control: Room-temperature eggs and cream cheese combine more evenly and reduce the chance of curdling or lumps — plan to take these ingredients out of the fridge at least 30–60 minutes before starting.

Final decorative ideas

Dust with a tiny pinch of finely ground Earl Grey for a streak of color and aroma (use sparingly).
Create a minimalist look with a ring of whole mulberries and small mint leaves around the edge.
For a more rustic presentation, top with a spoonful of the mulberry swirl and let it drip slightly down the sides.

Conclusion

This Mulberry Earl Grey Cheesecake is an elegant marriage of fragrant tea and bright berry flavors — an excellent centerpiece for special gatherings or a refined treat for slower Sundays. If you’d like to compare another similar recipe or see a different take on combining mulberries and Earl Grey, take a look at this detailed Mulberry & Earl Grey Cheesecake Recipe – FionaFeasts for inspiration. For additional variations and presentation ideas, this write-up on Mulberry & Earl Grey Cheesecake Recipe | Elegant Dessert Delight is also a helpful reference.