Description
Indulge in the exquisite flavors of this Mulberry & Earl Grey Cheesecake, a homemade masterpiece that combines the tartness of mulberries with the aromatic notes of Earl Grey tea. This decadent dessert is perfect for any occasion, from afternoon tea to a special celebration.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 cup sour cream
– 4 large eggs
– 2 teaspoons vanilla extract
– 2 tablespoons loose-leaf Earl Grey tea
– 1 cup fresh mulberries, plus more for topping
Instructions
1. Preheat the oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the cream cheese with a hand mixer until light and fluffy. Gradually add the sugar and flour, mixing until well combined.
3. Add the sour cream, eggs, and vanilla extract, mixing on low speed until just combined.
4. Sprinkle the Earl Grey tea leaves over the batter and use a knife to gently swirl them in, creating a marbled effect.
5. Carefully fold in the 1 cup of fresh mulberries.
6. Pour the batter into the prepared springform pan and smooth the top.
7. Bake for 55-65 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake in the oven for an additional 1 hour.
8. Remove the cheesecake from the oven and let it cool completely on a wire rack.
9. Refrigerate the cheesecake for at least 4 hours or overnight.
10. Remove the springform ring and top the cheesecake with additional fresh mulberries.
Notes
For a more pronounced Earl Grey flavor, you can steep the tea leaves in the sour cream for 30 minutes before adding it to the batter. Leftover cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 30
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American