Description
Indulge in the captivating flavors of this Mulberry & Earl Grey Cheesecake, a decadent and unforgettable dessert that combines the tart sweetness of mulberries with the aromatic notes of earl grey tea for a truly luxurious experience.
Ingredients
– 1 1/2 cups graham cracker crumbs
– 5 tablespoons unsalted butter, melted
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup all-purpose flour
– 1/4 cup earl grey tea leaves
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups fresh mulberries
Instructions
1. – Preheat the oven to 325°F. Grease a 9-inch springform pan.
2. – In a medium bowl, mix the graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
3. – In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add the sugar and flour, mixing until well incorporated.
4. – Crush the earl grey tea leaves using a mortar and pestle or the back of a spoon. Add the crushed tea leaves to the cream cheese mixture and mix until evenly distributed.
5. – Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
6. – Gently fold in the fresh mulberries, being careful not to overmix.
7. – Pour the cheesecake batter into the prepared crust. Bake for 55-60 minutes, or until the center is almost set.
8. – Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
9. – Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight before serving.
Notes
For best results, use fresh, ripe mulberries. You can also use frozen mulberries, but thaw them completely before folding them into the batter. The earl grey tea leaves can be substituted with 2 tablespoons of earl grey tea bags, steeped in 2 tablespoons of hot water and cooled before adding to the batter.
- Prep Time: 20
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American