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Mulberry & Earl Grey Cheesecake

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Delicious mulberry & earl grey cheesecake recipe with detailed instructions and nutritional information.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings 1x

Ingredients

Scale
  • 2 cups digestive biscuits, crushed
  • 1/2 cup unsalted butter, melted and cooled
  • 16 ounces cream cheese, softened
  • 1 cup sour cream
  • 1/2 cup granulated sugar
  • 2 tablespoons Earl Grey tea leaves, loose-leaf
  • 1 cup mulberries, fresh or thawed
  • 1 tablespoon agar-agar powder
  • 1/4 cup water (for agar-agar)
  • Juice of half a lemon
  • Zest of one lemon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a food processor, blend 2 cups of digestive biscuits until finely crushed.
  3. Transfer them into a bowl and mix in 1/2 cup of melted unsalted butter until well combined.
  4. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.
  5. Bake in the preheated oven for about 10 minutes until lightly golden.
  6. Remove from oven and let cool completely while you prepare the filling.
  7. In a small saucepan, heat 1/2 cup of water until just simmering.
  8. Add 2 tablespoons of loose-leaf Earl Grey tea and steep for about 5 minutes.
  9. Strain out the leaves and let it cool slightly.
  10. In a mixing bowl, beat together 16 ounces of softened cream cheese and 1/2 cup granulated sugar until smooth.
  11. Slowly add in your cooled tea infusion while continuing to beat until fully incorporated.
  12. Add in 1 cup of sour cream, zest from one lemon, and juice from half a lemon into your cream cheese mixture.
  13. Mix until smooth, scraping down the sides to avoid lumps.
  14. In another bowl, mash about 1 cup of fresh or thawed mulberries with a fork until they are mostly smooth but still have some chunks left for texture.
  15. If desired, mix in an additional tablespoon of sugar if you like things sweeter.
  16. Pour half of your cream cheese mixture over your cooled crust.
  17. Gently spoon dollops of mulberry puree over this layer then use a knife or skewer to swirl them together gently.
  18. Repeat with remaining cream cheese mixture followed by more dollops of mulberry puree on top.
  19. In a small saucepan over low heat, combine 1 tablespoon agar-agar powder with 1/4 cup water and stir until dissolved completely (about 5 minutes).
  20. Once dissolved, slowly pour it into your cheesecake mixture while stirring continuously.
  21. Chill your cheesecake in the refrigerator for at least four hours or overnight if possible.
  22. When ready to serve, carefully release from the springform pan and garnish with fresh mulberries or mint leaves.

Notes

Store leftovers in an airtight container.

Enjoy chilled, no reheating needed.

Serve with fresh mulberries on top.

Add more tea for stronger flavor.

  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes
  • Method: Bake

Nutrition

  • Calories: 300 kcal
  • Sugar: 8g
  • Sodium: 150mg
  • Fat: 15g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 25mg

Find it online: https://recipesmars.com/2025/11/mulberry-earl-grey-cheesecake/