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Mulberry & Earl Grey Cheesecake

A creamy baked cheesecake infused with Earl Grey tea and topped with a glossy mulberry compote.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 2 cups crushed graham crackers
  • 0.5 cup unsalted butter melted
  • 2 tbsp granulated sugar
Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 3 eggs large
  • 1 cup heavy cream Earl Grey infused
  • 1 tsp vanilla extract
Topping
  • 2 cups mulberries fresh or frozen
  • 0.25 cup granulated sugar

Equipment

  • Mixing bowls
  • Springform pan
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (160°C) and prepare a springform pan.
  2. Mix crust ingredients and press into pan. Bake 10 minutes.
  3. Beat cream cheese and sugar until smooth.
  4. Add eggs one at a time, then mix in Earl Grey–infused cream and vanilla.
  5. Pour filling over crust and bake in water bath 55–65 minutes.
  6. Cool gradually, then chill at least 4 hours.
  7. Simmer mulberries and sugar to make topping. Cool and spread over cheesecake.

Notes

For best flavor, chill overnight before serving.