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Earl Grey Cheesecake with Citrus Sauce

Earl Grey Cheesecake with Citrus Sauce
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A luxurious, bakery-style cheesecake infused with the aromatic bergamot notes of Earl Grey tea, balanced by a vibrant, jewel-toned homemade citrus sauce. Velvety, smooth, and crack-free.

Ingredients

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Graham Crust

  • 2 ½ cups graham cracker crumbs
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • Pinch of salt

Earl Grey Cheesecake Filling

  • ¾ cup heavy whipping cream
  • 8 Earl Grey tea bags
  • 32 oz (4 blocks) full-fat cream cheese, room temperature
  • ¾ cup full-fat sour cream, room temperature
  • 1 ½ cups granulated sugar
  • 2 tbsp all-purpose flour
  • ½ tbsp cornstarch
  • 1 tsp pure vanilla extract
  • ¼ tsp fine salt
  • 1 tsp fresh lemon zest
  • 5 medium eggs, room temperature

Tangy Citrus Sauce

  • 1 ⅓ cups fresh citrus juice (blood orange, lemon, navel orange, grapefruit blend)
  • ½ cup granulated sugar
  • 2 large egg yolks
  • 3 tsp cornstarch
  • ½ tsp lemon or orange extract
  • 1 tsp mixed citrus zest
  • 2 tbsp unsalted butter, chilled

Instructions

  1. Bake Crust: Combine crust ingredients in a bowl. Press firmly into bottom and halfway up the sides of a 9-inch springform pan. Bake at 350°F (177°C) for 10 minutes; set aside on a wire rack to cool. Drop oven heat to 325°F (163°C).
  2. Steep Cream: Heat cream until just steaming; add tea bags. Simmer on low for 5–7 minutes, remove from heat, and steep for 20–30 minutes. Squeeze tea bags over a fine-mesh strainer to extract all liquid, then discard bags.
  3. Mix Batter: Beat cream cheese, sour cream, and sugar on low speed until smooth. Mix in steeped cream, flour, cornstarch, vanilla, salt, and lemon zest. Add eggs one at a time, mixing on low speed just until each yolk disappears.
  4. Water Bath Setup: Double-wrap the springform pan exterior with heavy-duty foil. Pour batter over the crust and tap firmly on the counter 4 times to release trapped air bubbles. Place inside a large roasting pan and fill the outer pan with 1.5 inches of boiling water.
  5. Bake & Cool: Bake at 325°F (163°C) for 75–80 minutes until edges are set but the center retains a slight wobble. Turn off the oven, prop the door open slightly, and rest the cake inside the bath for 45 minutes. Remove and cool completely to room temperature, then refrigerate for at least 4 hours or overnight.
  6. Make Sauce: Heat citrus juice in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch. Slowly whisk ½ cup hot juice into yolk mixture to temper, then return everything to the pan. Add zest and simmer over medium heat for 2–3 minutes while whisking until thickened. Off heat, whisk in butter and extract. Cool completely in the fridge.
  7. Assemble: Release springform ring. Slice using a warm, clean knife. Serve chilled with citrus sauce and fresh citrus segments.

Notes

  • Prevent Leaks: Standard foil will let water seep into the crust. Use 18-inch heavy-duty wide foil without seams, or place the springform pan inside a 10-inch silicone cake pan before placing in the water bath.
  • Storage: Keep refrigerated in a sealed container for up to 5 days. Keep citrus sauce stored separately in a glass jar.
  • Freezer Friendly: Freeze baked and cooled cheesecake (without sauce) wrapped tightly in plastic wrap and foil for up to 2 months.

Find it online: https://cakeshungry.com/earl-grey-cheesecake-with-citrus-sauce/