Description
Indulge in the divine fusion of tart mulberries and aromatic Earl Grey tea in this luscious cheesecake. The velvety smooth texture and vibrant purple-blue hue make this dessert a true showstopper.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 4 large eggs
– 2 tablespoons Earl Grey tea leaves
– 2 cups fresh mulberries, plus more for garnish
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions
1. Preheat the oven to 325°F (165°C). 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 smooth and creamy, about 2-3 minutes. Gradually add in the sugar and continue beating until well incorporated.
3. Add the eggs one at a time, beating well after each addition. Stir in the Earl Grey tea leaves, 2 cups of mulberries, vanilla extract, and salt until just combined.
4. Pour the batter into the prepared springform pan and smooth the top. Bake for 55-65 minutes, until the center is almost set. Turn off the oven and leave the cheesecake inside with the door closed for 1 hour.
5. Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
6. When ready to serve, release the springform pan and transfer the cheesecake to a serving plate. Garnish with additional fresh mulberries and a sprig of Earl Grey tea, if desired. Slice and enjoy!
Notes
For a more pronounced Earl Grey flavor, you can steep the tea leaves in the cream cheese mixture before baking. Store the cheesecake in the refrigerator for up to 5 days.
- Prep Time: 15
- Cook Time: 55
- Category: Dessert
- Method: Baking
- Cuisine: American