Description
A delightful cheesecake combining creamy texture with Earl Grey tea and the tart sweetness of mulberries.
Ingredients
Scale
- 200g digestive biscuits
- 100g unsalted butter, melted
- 500g cream cheese, softened
- 150g sugar
- 3 large eggs (room temperature)
- 200ml sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons Earl Grey tea leaves
- 250g fresh or frozen mulberries
- 100g sugar (for topping)
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 2 tablespoons water (for cornstarch mixture)
Instructions
- Preheat your oven to 160°C (320°F).
- Crush the digestive biscuits into fine crumbs and mix with the melted butter. Press firmly into the bottom of a springform pan.
- Blend cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, blending well after each addition.
- Stir in sour cream, vanilla extract, and Earl Grey tea leaves.
- Pour the filling over the biscuit base and bake for 50-60 minutes, or until the center is set but slightly jiggly.
- Cool at room temperature, then refrigerate for at least 4 hours or overnight.
- In a saucepan, heat mulberries and sugar until bubbly.
- Mix cornstarch with water and lemon juice, stir into the bubbling mulberries, and cook until thickened. Let cool.
- Pour the cooled mulberry topping over the cheesecake just before serving.
Notes
For a gluten-free option, substitute digestive biscuits with gluten-free cookies. You can also enhance the Earl Grey flavor by steeping the tea leaves in warm milk or cream.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg