Ingredients

1 ½ cups heavy whipping cream, plus more as needed

8 Earl Grey tea bags

4 x 250 g cream cheese, softened

1 ½ cups sugar

4 eggs, room temperature

2 tsp vanilla bean paste, or vanilla extract

2 tbsp flour

3 cups blackberries, thawed if frozen

6 tbsp sugar

2 tsp cornstarch

1 tsp lemon juice

1 tbsp crème de cassis, optional

Fresh blackberries, for garnish

Instructions

Step 1: In a saucepan, warm the heavy cream over medium heat. When hot, add the Earl Grey tea bags, pressing down to submerge. Before it boils, remove from heat, cover, and steep for at least 30 minutes.

Step 2: Remove and squeeze the tea bags to extract as much cream as possible. Strain the cream into a measuring cup, adding more cream if needed to reach 1 ½ cups.

Step 3: In a stand mixer, combine softened cream cheese and sugar. Beat on low with a paddle attachment until smooth, scraping down the bowl as needed.

Step 4: Add eggs one at a time, mixing on low just until combined. Add vanilla paste and steeped cream, mixing gently until incorporated.

Step 5: Sift flour over the mixture and mix on low until fully combined.

Step 6: Preheat oven to 425°F. Line a 9″ springform pan with two large parchment paper squares that extend 2 inches above the pan’s edge. Overlap and press papers evenly, crinkled edges are fine. Lightly spray with non-stick spray.

Step 7: Pour batter into the lined pan. Bake for 50 to 60 minutes until top is well browned and the center jiggles but is not runny. Cool for at least 4 hours before serving.

Step 8: For the blackberry sauce, blend blackberries in a food processor. Strain through a fine mesh into a bowl, pressing with a spatula to remove seeds. Transfer purée to a small saucepan.

Step 9: Whisk sugar and cornstarch in a separate bowl, then whisk this into the blackberry purée with lemon juice. Cook over medium-low heat, whisking until bubbling and thickened.

Step 10: Remove from heat, stir in crème de cassis if using, cover with cling film, and chill until ready to serve.

Step 11: To serve, remove the cheesecake’s outer ring and carefully peel parchment from the sides. Use a hot knife to slice. Top slices with blackberry sauce and fresh blackberries. Enjoy!

Tips & Variations

Use vanilla bean paste for a richer vanilla flavor, but vanilla extract works well too.

Steeping the cream with Earl Grey tea is key for the signature flavor—do not skip this step.

If you prefer a fruit twist, swap blackberries for raspberries or blueberries in the sauce.

For a boozier sauce, increase crème de cassis slightly or omit for a non-alcoholic version.

FAQs

Can I use loose leaf Earl Grey tea instead of tea bags?

Yes, use about 2 tablespoons of loose leaf Earl Grey tea. Steep it in the warmed cream in a fine mesh infuser or cheesecloth for the same duration.

What if I don’t have a springform pan?

A springform pan is ideal to remove the cheesecake easily, but you can line a round cake pan with high sides tightly with parchment paper extending above the pan to help lift out the cake.