Mulberry Earl Grey Cheesecake

Mulberry Earl Grey Cheesecake

Author: Chef Elsa Prep Time: 30 min
Cook Time: 75 min Total Time: 450 min
Yield: 8 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description A luxurious, yet easy-to-make cheesecake infused with Earl Grey tea and swirled with mulberry jam for a stunning dessert.

Ingredients

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

  1. Read through the entire recipe and gather all ingredients.
  2. Preheat oven to 160°C (325°F) with a rack in the middle. Prepare a 9-inch springform pan with baking parchment and heavy foil.
  3. Grease the bottom of the springform pan and wrap the outside with heavy-duty foil.
  4. Pulse the digestive biscuits or graham crackers in a food processor until finely ground.
  5. If using, add finely ground Earl Grey tea leaves to the crumbs and mix.
  6. In a bowl, combine crushed biscuits, 2 tbsp granulated sugar, and melted butter.
  7. Press the crumb mixture into the prepared pan and bake for 10 minutes. Cool on a wire rack.
  8. To make the mulberry swirl, combine mulberries, 50g sugar, and lemon juice in a saucepan and heat until syrupy.
  9. Mix cornstarch with cold water to create a slurry, then stir into the mulberry mixture until thickened. Cool to room temperature.
  10. Warm heavy cream in a saucepan, then steep with Earl Grey tea bags for 15-30 minutes. Remove tea bags and cool.
  11. In a large bowl, beat softened cream cheese until smooth. Gradually add 250g sugar, mixing until combined.
  12. Add eggs one at a time, mixing gently. Add extra egg yolk, vanilla extract, and Earl Grey cream, blending until uniform.
  13. Pour half the batter into the cooled crust, followed by half the cooled mulberry swirl. Use a knife to create swirls.
  14. Top with the remaining batter and mulberry swirl, creating swirls on top.
  15. Prepare a water bath by placing the springform pan in a larger pan and adding hot water halfway up the sides of the springform pan.
  16. Bake for 60-75 minutes, until the edges are set and the center wobbles slightly. Turn off the oven and let cool inside with the door slightly open.
  17. After 1 hour, remove from the oven and let cool at room temperature for an additional 1-2 hours.
  18. Cover loosely and refrigerate for at least 6-8 hours or overnight.
  19. Before serving, run a knife around the edge and release the springform. Garnish with mulberries and mint leaves. Slice and serve.

Notes

  1. Notes
  2. For best results, chill the cheesecake overnight to enhance the flavor and texture. If desired, avoid overmixing after adding eggs to prevent cracks.