Earl Grey Cheesecake Recipe

Ingredients

Pan size: 17 x 8 x 6 cm
If you’d like to adjust for a different pan, try our Pan Size Converter.

• Cream cheese, softened: 146g (5.15 oz)
• Granulated sugar: 73g (2.57 oz)
• Heavy cream: 73g (2.57 oz)
• Earl Grey tea leaves: 6g (0.21 oz)
• White chocolate: 37g (1.31 oz)
• Sour cream: 132g (4.66 oz)
• Plain Greek yogurt (unsweetened): 37g (1.31 oz)
• Whole egg, beaten: 85g (3.00 oz), room temperature
• Lemon juice: 7g (0.25 oz)
• Cornstarch: 14g (0.49 oz)

Need nutrition info? Use our Nutrition Calculator to check calories and macros.

Instructions

1. Lightly grease your baking pan and line it with parchment paper.
2. In a bowl, use a spatula to blend the softened cream cheese until smooth, then mix in the sugar until fully combined.
3. In a small saucepan, gently heat the heavy cream and tea leaves over medium-low heat. Stir occasionally. Once it just begins to simmer, turn off the heat, cover, and let steep for 5 minutes.
4. Add white chocolate to the warm cream and stir until melted and smooth.
5. Pour the tea-infused cream into the cream cheese mixture and fold together until evenly mixed. Set aside.
6. In a separate bowl, smooth out the sour cream using a spatula, then blend in the Greek yogurt until fully combined.
7. Add the beaten egg in three parts, mixing thoroughly each time to keep the batter smooth.
8. Stir in the lemon juice until well blended.
9. Add the cornstarch and mix until no dry bits remain.
10. Combine the sour cream mixture with the cream cheese mixture. Strain through a fine-mesh sieve for extra smoothness, then pour into the prepared pan (about 80% full). Tap gently to release air bubbles.
11. Place the pan into a larger dish and pour hot water until it reaches about one-third up the side for a water bath.
12. Bake in a preheated oven at 410°F (210°C) for 20 minutes. Then reduce to 300°F (150°C) and bake for another 15 minutes. Adjust time and temperature as needed for your oven.
13. Let the cheesecake cool completely in the pan before chilling in the fridge for at least 4 hours. For cleaner slices, warm your knife with hot water before cutting.

Watch the full step-by-step video here: Earl Grey Cheesecake Video

FAQ & Tips for Earl Grey Cheesecake

Though the ingredient list is short, the mixing and temperatures make all the difference for a dreamy texture. Here are some helpful tips:

Can I substitute the dairy or other ingredients?

Absolutely — in theory, you can always swap ingredients in any recipe. But before you do, it’s important to understand why each one is there. This recipe, inspired by Tokyo’s Mr. Cheesecake, uses four different dairy products plus Earl Grey to create its signature silky texture and layered flavor. Each ingredient is carefully balanced for the right acidity, creaminess, and smoothness. So we strongly recommend not replacing the dairy without understanding the impact. Changing even one can affect how well the cheesecake sets and how balanced the flavor is. If you do experiment, try changing only one at a time so you can adjust the texture and sweetness as needed.

Can I use an electric mixer to mix it?

It’s best to stick with a rubber spatula or hand whisk instead of an electric mixer. This cheesecake should be dense, creamy, and melt in your mouth — unlike sponge cakes that need air for fluffiness. Using an electric mixer can whip in too much air, changing the texture. If you must use one, keep it on low speed and don’t overmix. For the best results, use a spatula or hand whisk to gently combine the ingredients so the batter stays smooth and dense, like a cross between custard and ice cream.

How should I properly soften cream cheese?

Softening the cream cheese just right is crucial for a lump-free, silky texture. If it’s too cold, you’ll get lumps; if it’s too warm, it may weep and ruin the texture. The easiest way is to microwave in short bursts: cut the block into chunks, cover with plastic wrap, and microwave for 10 seconds at 600W. Repeat if needed. No microwave? Put the cream cheese in a bowl over another bowl of hot water (around 140–160°F / 60–70°C) and let it sit for 15–25 minutes. Always check that it’s soft but not melted — that’s the sweet spot for mixing!

Can I use a different tea? Why do I need to strain the mixture?

The bergamot in Earl Grey pairs beautifully with the creamy cheese, but you can absolutely try other aromatic teas like hojicha, jasmine, or oolong. No matter what tea you choose, always strain the steeped mixture. Tea leaves expand as they steep, and if you don’t strain them out, they’ll make the cheesecake grainy. Plus, straining catches any bits of cooked egg or lumps, leaving you with a smooth, custardy batter — like a creamy brûlée or gelato in texture.

How do I know when it’s baked just right? Is it normal if the top sinks?

With this Japanese-style cheesecake, a perfectly flat surface isn’t the goal. When you gently jiggle the pan, the center should wobble slightly — that means it’s done. If you’re nervous, chill it well after cooling; the cheesecake will firm up beautifully. A slight dip in the middle is a good sign — it means it’s moist and creamy inside. If the top stays flat or puffs up, it may be overbaked and dry inside. Don’t worry if yours sinks — that melt-in-your-mouth texture is what makes this style so special!

How should I store it? Can I freeze it?

Always cool the cheesecake completely in the pan before moving it to the fridge — this prevents extra moisture and keeps the texture smooth. Chill for at least 4 hours, ideally overnight, for the best flavor and consistency. You can freeze slices if you like — wrap them well and store for up to 1 week. Frozen, it tastes like rich ice cream; if you want it soft, just thaw for a few minutes at room temp. Always keep it tightly wrapped so it doesn’t pick up other flavors in your fridge or freezer, and you’ll keep that delicate Earl Grey aroma intact.

Earl Grey Cheesecake Video Tutorial