Description
A delicious and elegant cheesecake combining the fruity flavor of mulberries with the aromatic notes of Earl Grey tea. Easy to make yet impressive in presentation.
Ingredients
Scale
- 200g digestive biscuits
- 100g melted butter
- 500g cream cheese
- 150g sugar
- 3 eggs
- 200ml heavy cream
- 2 Earl Grey tea bags
- 100g fresh mulberries
- 1 tbsp cornstarch
Instructions
- Preheat your oven to 160°C (320°F).
- Crush the digestive biscuits and mix with melted butter. Press into a springform pan to form the base.
- Bake the base for 10 minutes, then let it cool.
- Heat the heavy cream and steep the Earl Grey tea bags for 5 minutes. Remove the bags and let the cream cool.
- Beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well.
- Stir in the Earl Grey-infused cream.
- Pour the mixture over the biscuit base.
- Bake for 45-50 minutes until set but slightly wobbly in the center.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours.
- Top with fresh mulberries before serving.
Notes
- Use room temperature cream cheese for a smoother texture.
- Let the cheesecake cool gradually to prevent cracks.
- For a stronger tea flavor, steep the tea bags longer.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 25g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg