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Wild Blueberry Ricotta Sweet Buns Recipe

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3.8 from 167 reviews

This Earl Grey Cheesecake combines the fragrant, citrusy notes of Earl Grey tea with a rich and creamy cheesecake base on a buttery graham cracker crust. Topped with a homemade mulberry sauce, this elegant dessert balances floral and fruity flavors for a delightful treat perfect for special occasions or an indulgent everyday dessert.

  • Total Time: 5 hours 45 minutes
  • Yield: 8 servings

Ingredients

Crust

  • 1 ½ cups graham cracker crumbs
  • 2 tbsp granulated sugar
  • 6 tbsp unsalted butter, melted

Cheesecake Filling

  • 2 (8 oz) blocks cream cheese, softened
  • ¾ cup granulated sugar
  • 1 tsp vanilla extract
  • 2 Earl Grey tea bags (steeped in ¼ cup hot water, cooled)
  • ½ cup sour cream
  • 2 large eggs

Mulberry Sauce

  • 1 ½ cups fresh or frozen mulberries
  • 2 tbsp water
  • 2 tbsp sugar
  • 1 tsp lemon juice

Instructions

  1. Make the Crust: Mix the graham cracker crumbs, granulated sugar, and melted butter together until the mixture has a wet sand texture. Press this mixture firmly into the bottom of a greased springform pan to form an even crust. Set aside.
  2. Steep the Tea: Steep the two Earl Grey tea bags in ¼ cup of hot water for 10 minutes. Remove the bags and allow the tea to cool completely before using.
  3. Make the Cheesecake Filling: Beat the softened cream cheese and granulated sugar together until very smooth. Add vanilla extract, cooled Earl Grey tea, and sour cream, mixing well after each addition. Finally, beat in the eggs one at a time just until blended to avoid overmixing.
  4. Bake It: Pour the prepared cheesecake filling over the graham cracker crust in the springform pan. Bake in a preheated oven at 325°F (160°C) for 60 minutes, or until the edges are set and the center is slightly jiggly when gently shaken.
  5. Cool Then Chill: Remove the cheesecake from the oven and let it cool at room temperature for 1 hour. Afterward, transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to set fully.
  6. Make the Mulberry Sauce: In a saucepan, combine mulberries, water, sugar, and lemon juice. Simmer over medium heat for 12 minutes until the mixture thickens to a jam-like consistency. For a smooth sauce, strain out the seeds or leave the sauce chunky based on preference. Let cool.
  7. Top and Serve: Spoon the cooled mulberry sauce evenly over the chilled cheesecake. Slice into servings and enjoy this flavorful dessert.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling.
  • Do not overmix the eggs into the batter to avoid cracks after baking.
  • Chilling the cheesecake overnight ensures it sets perfectly and enhances flavor.
  • You can substitute fresh mulberries with frozen ones if out of season.
  • For a smoother mulberry sauce, straining the seeds is recommended, but leaving them adds texture.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/wild-blueberry-ricotta-sweet-buns-recipe/