This cheesecake is cozy, floral, and fruity — and it feels a little fancy without being hard.
The Earl Grey adds a warm tea flavor that’s subtle but lovely, and the mulberry topping is sweet-tart and super juicy.
If you love cheesecake but want something a little different, this one is special.
Why I Love This Recipe
This recipe came from a fall tea party I threw for a few friends. I wanted something that felt like afternoon tea but still comforting — and this totally hit the spot. Everyone asked for seconds and the recipe. Since then, I’ve made it for birthdays and Sunday dinners.
- The Earl Grey gives it a soft, floral lift without being too strong
- Mulberry sauce adds just the right sweetness and color
- It’s baked, so the texture is rich and smooth
- It holds up great in the fridge — actually tastes even better the next day
- Easy to slice and serve (no runny middle!)
Serves: 8
Total Time: About 1 hour 20 minutes (+ chilling time)
Bake Time: 50 minutes
What You’ll Need
- 1 ½ cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 3 tbsp granulated sugar
- 3 (8 oz) blocks full-fat cream cheese, softened
- 1 cup sour cream
- ½ cup heavy cream
- 3 Earl Grey tea bags
- ½ cup whole milk
- ¾ cup granulated sugar (for the filling)
- 2 large eggs
- 1 ½ cups fresh or frozen mulberries
- 2 tbsp granulated sugar (for sauce)
- 2 tsp lemon juice
- 1 tsp cornstarch + 1 tbsp water (slurry)
Pro Tips
- Soften your cream cheese fully — no cold lumps! Room temp makes a smoother filling.
- Brew the tea with milk ahead of time and let it cool before mixing.
- Use a water bath when baking to avoid cracks on top.
- Let it cool completely before chilling, or the top will sweat.
- The mulberry sauce can be made ahead and chilled.
Tools Required
- 9” springform pan
- Mixing bowls
- Electric mixer or hand whisk
- Small saucepan
- Rubber spatula
- Measuring cups and spoons
- Baking tray (for water bath)
- Parchment paper
Substitutions & Variations
- No mulberries? Try blackberries or blueberries.
- Swap Earl Grey for chamomile for a milder tea flavor.
- Gluten-free graham crackers work just as well.
- Want it less sweet? Cut sugar in filling to ⅔ cup.
Make Ahead Tips
- Make the mulberry sauce up to 3 days ahead. Store in the fridge.
- Cheesecake can be baked a day ahead and chilled overnight.
Cooking Instructions
Step 1: Brew the Earl Grey milk
Heat ½ cup whole milk in a small saucepan until hot but not boiling. Add 3 Earl Grey tea bags and steep for 10 minutes. Remove tea bags and let the milk cool completely.
Step 2: Make the crust
In a bowl, mix 1½ cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 3 tbsp sugar. Press mixture into the bottom of a 9” springform pan lined with parchment. Chill crust while you make the filling.
Step 3: Make the cheesecake batter
In a large bowl, beat 3 blocks softened cream cheese until smooth. Add ¾ cup sugar and mix well. Beat in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey milk. Then add 2 eggs one at a time, mixing gently.
Step 4: Bake the cheesecake
Pour the batter into the crust. Tap the pan gently to release air bubbles. Place the springform pan in a water bath and bake at 325°F for 50 minutes. Center should be slightly jiggly. Let cool in the oven with door cracked.
Step 5: Make the mulberry sauce
In a saucepan, combine 1½ cups mulberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until bubbling and soft. Stir in 1 tsp cornstarch mixed with 1 tbsp water. Simmer until thickened. Cool completely.
Step 6: Chill & top the cheesecake
Once the cheesecake has cooled to room temp, chill it in the fridge for at least 4 hours (overnight is best). Before serving, spoon cooled mulberry sauce on top.
Macros (Per Serving, based on 8 servings)
- Calories: ~430
- Protein: 6g
- Fat: 30g
- Carbs: 35g
- Fiber: 1g
- Sugar: 22g
Why This Recipe Works (Quick Science)
The fat in cream cheese and sour cream stabilizes the cheesecake as it bakes, while the eggs help it set. Steeping the tea in milk lets the Earl Grey flavor infuse without becoming bitter. A water bath helps keep the texture smooth by baking it gently and evenly.
Common Mistakes
- Skipping the water bath: Makes the cheesecake crack or bake unevenly
- Overbeating the batter: Adds air, which can make it puff up then fall
- Using cold cream cheese: Lumpy batter is hard to fix later
- Pouring hot tea milk in right away: It’ll scramble the eggs or melt the cheese — always cool it first
What to Serve With
- A hot cup of Earl Grey or English breakfast tea
- Lightly sweetened whipped cream on the side
- A small handful of fresh berries
- A glass of cold milk or oat milk
FAQ
Can I use dried mulberries?
Not for the sauce — fresh or frozen work best. Dried don’t break down well.
Can I skip the tea?
Yes, just sub the milk without steeping. It’ll be a classic vanilla cheesecake instead.
Do I need a springform pan?
It’s highly recommended. It makes it much easier to release the cheesecake cleanly.
Can I freeze it?
Yes, slice it first and wrap each piece tightly. Thaw in the fridge overnight.
