Description
A delightful cheesecake blending creamy texture with fragrant Earl Grey tea and sweet-tart mulberries, perfect for special occasions.
Ingredients
Scale
- 1 1/2 cups digestive biscuits, crushed
- 1/2 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 1 cup granulated sugar
- 3 large eggs
- 2 tablespoons Earl Grey tea leaves (or tea bags)
- 1/4 cup mulberry puree
- Fresh mulberries for topping
Instructions
- Preheat your oven to 325°F (160°C).
- In a bowl, mix the crushed digestive biscuits with melted butter until combined. Press the mixture into the bottom of a springform pan to form the crust.
- In a saucepan, heat the heavy cream and add the Earl Grey tea leaves. Let steep for 10 minutes, then strain to remove the leaves.
- In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition.
- Pour in the infused cream and mix until fully incorporated.
- Pour the cream cheese mixture over the crust and smooth the top.
- Bake for 50-60 minutes or until the center is set.
- Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- Before serving, top with mulberry puree and fresh mulberries.
Notes
Serve this cheesecake chilled, and consider garnishing with extra mulberry puree and fresh mulberries for an attractive presentation.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg