Description
A delightful twist on a classic dessert, combining rich creaminess with aromatic Earl Grey tea and sweet-tart mulberries.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 200ml cream
- 3 tablespoons Earl Grey tea
- 500g cream cheese
- 200ml sour cream
- 150g powdered sugar
- 2 eggs
- 1 tablespoon lemon juice
- 200g fresh or frozen mulberries
Instructions
- Preheat the oven to 325°F (160°C). Prepare your crust by crushing the digestive biscuits and mixing with melted butter. Press into the bottom of a springform pan.
- Heat the cream in a saucepan, add Earl Grey tea, and steep for about 10 minutes. Strain out the tea leaves.
- In a mixing bowl, beat together cream cheese, sour cream, and powdered sugar until smooth. Add eggs one at a time, mixing well after each. Stir in the steeped cream and lemon juice.
- Gently fold in mulberries. Pour the filling over the crust.
- Bake for 50-60 minutes, until the center is set but still jiggly.
- Let the cheesecake cool in the oven with the door ajar for about an hour, then refrigerate for at least 4 hours or overnight.
Notes
Store leftovers in the refrigerator for up to 5 days, or freeze individual slices for up to 2 months. For best results, use room temperature ingredients.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg