Earl Grey Cheesecake with Blackberry Sauce

 

1 ½ cups graham cracker crumbs

6 tbsp unsalted butter, melted

3 tbsp granulated sugar

In a bowl, mix 1½ cups graham cracker crumbs, 6 tbsp melted unsalted butter, and 3 tbsp sugar. Press mixture into the bottom of a 9” springform pan lined with parchment. Chill crust while you make the filling.

3 Earl Grey tea bags

½ cup whole milk

Heat ½ cup whole milk in a small saucepan until hot but not boiling. Add 3 Earl Grey tea bags and steep for 10 minutes. Squeeze all the milk from the tea bags and also add the tea leaves from one of the tea bags to boost the Earl Grey flavor. Let the milk cool completely.

3 (8 oz) blocks full-fat cream cheese, softened

1 cup sour cream

½ cup heavy cream

¾ cup granulated sugar (for the filling)

2 large eggs

In a large bowl, beat 3 blocks softened cream cheese until smooth. Add ¾ cup sugar and mix well. Beat in 1 cup sour cream, ½ cup heavy cream, and the cooled Earl Grey milk. Then add 2 eggs one at a time, mixing gently.

Pour the batter into the crust. Tap the pan gently to release air bubbles. Place the springform pan in a water bath and bake at 325°F for 60 minutes. Center should be slightly jiggly. Let cool in the oven with door cracked.

1 ½ cups fresh blackberries and/or blueberries

2 tbsp granulated sugar (for sauce)

2 tsp lemon juice

1 tsp cornstarch + 1 tbsp blackberry liqueur (or water)

In a saucepan, combine 1½ cups blackberries and or blueberries, 2 tbsp sugar, and 2 tsp lemon juice. Cook over medium heat until bubbling and soft. Stir in 1 tsp cornstarch mixed with 1 tbsp water. Simmer until thickened. Cool completely.

Once the cheesecake has cooled to room temp, chill it in the fridge for at least 4 hours (overnight is best). Before serving, spoon cooled mulberry sauce on top.