Introduction

This London Fog Basque Cheesecake combines the comforting flavors of Earl Grey tea with a rich, creamy texture and a beautifully caramelized top. Paired with a vibrant blackberry sauce, it’s an elegant dessert that’s surprisingly simple to make at home.

A single slice of light tan cheesecake with a smooth and dense texture sits on a white plate. The cheesecake has a thin, golden-brown top layer. A bright red berry sauce is generously poured over the top, dripping down the sides and pooling on the plate. Two large, deep purple-black blackberries rest on the sauce, one on top of the cheesecake slice and one beside it on the plate. The background shows a soft white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 (for the sauce)
6 tbsp sugar (for the sauce)
2 tsp cornstarch (for the sauce)
1 tsp lemon juice (for the sauce)
1 tbsp crème de cassis, optional (for the sauce)
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 and press down to submerge. Remove from heat before it begins to boil. Cover and steep for at least 30 minutes.
Step 2: After steeping, remove the tea bags, squeezing them well to extract as much cream as possible. Strain the cream into a measuring cup and add more cream if needed to make at least 1 ½ cups.
Step 3: In a stand mixer fitted with a paddle attachment, cream the softened cream cheese and sugar on low until smooth. Scrape down the sides as needed.
Step 4: Add the eggs one at a time, mixing on low just until combined, scraping the bowl between additions. Mix in the vanilla paste and the Earl Grey cream on low speed.
Step 5: Sift the flour and add it to the mixer. Mix on low until fully incorporated.
Step 6: Preheat the oven to 425°F. Line a 9″ springform pan with two large squares of parchment paper that extend 2 inches above the rim. Scrunch the paper first to make it pliable, then smooth it into the pan and lightly spray with non-stick spray.
Step 7: Pour the batter into the prepared pan and bake for 50 to 60 minutes until the top is deeply browned and the center is jiggly but not liquid.
Step 8: Remove the cheesecake from the oven and allow it to cool completely for at least 4 hours before removing from the pan and serving.
Step 9: To make the blackberry sauce, combine blackberries, sugar, cornstarch, and lemon juice in a saucepan over medium heat. Cook until the mixture thickens and the berries break down.
Step 10: Remove from heat and stir in crème de cassis if using. Let cool before serving with the cheesecake, garnished with fresh blackberries.

Tips & Variations

Use high-quality Earl Grey tea to enhance the flavor depth in the cheesecake.
For a smoother texture, ensure cream cheese is fully softened before mixing.
If you prefer, substitute vanilla bean paste with pure vanilla extract.
The blackberry sauce can be made ahead and refrigerated for added convenience.
Try swapping blackberries with raspberries or blueberries for a different fruit twist.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep the blackberry sauce in a separate airtight container for up to 1 week. Reheat the sauce gently before serving if desired. The cheesecake is best served chilled or at room temperature.

How to Serve

A slice of light brown cheesecake with a smooth, dense texture sits on a white plate. The cheesecake has a slightly darker, caramelized top layer. A thick, deep red berry sauce covers the middle section and drips down the sides, pooling on the plate. Two large, fresh blackberries are placed on the sauce, one on top of the cheesecake and one on the plate beside it. The plate rests on a white marbled surface with blurred flowers in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can use about 2-3 tablespoons of loose leaf Earl Grey tea, using a fine mesh strainer or cheesecloth to steep and strain the cream.

Why does the cheesecake need to be jiggly when taken out of the oven?

The center should still be slightly jiggly because the cheesecake will continue to set as it cools, giving it a creamy and smooth texture typical of Basque cheesecake.

London Fog Basque Cheesecake with Blackberry Sauce Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

A decadent London Fog Basque Cheesecake infused with Earl Grey tea and topped with a luscious homemade blackberry sauce, combining creamy textures with the floral notes of the tea and fresh berry sweetness.

Author: Cleo
Prep Time: 20 minutes (excluding steeping time)
Cook Time: 50 to 60 minutes
Total Time: 5 hours 10 minutes (includes 30 min steeping and 4 hour cooling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: Fusion / Contemporary
Diet: Vegetarian

Ingredients

Scale

London Fog Basque Cheesecake

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

Blackberry Sauce

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

Steep the Earl Grey Cream: In a saucepan, warm the heavy whipping cream over medium heat. Once hot but not boiling, add the Earl Grey tea bags, pressing to submerge. Remove from heat before boiling, cover, and steep for at least 30 minutes to infuse the cream with tea flavor.
Strain the Cream: After steeping, remove the tea bags and squeeze them to extract as much cream as possible. Strain the cream into a measuring cup, adding more cream if necessary to ensure you have 1 ½ cups.
Prepare Cheesecake Batter: In a stand mixer fitted with a paddle attachment, combine softened cream cheese and sugar. Beat on low speed until smooth, scraping the bowl as needed. Add eggs one at a time, mixing on low until just combined. Incorporate vanilla paste and the Earl Grey infused cream, then sift and add flour. Mix on low until fully combined.
Prepare Springform Pan: Preheat oven to 425°F (220°C). Line a 9″ springform pan with two large overlapping sheets of parchment paper, making sure the paper extends 2 inches above the rim. Crinkle and then smooth the parchment to fit snugly. Lightly spray with non-stick spray.
Bake Cheesecake: Pour batter into the prepared pan. Bake for 50 to 60 minutes until the top is deeply browned and the center jiggles slightly but is not runny. Remove from oven and cool completely for at least 4 hours.
Make Blackberry Sauce: In a saucepan over medium heat, combine blackberries, sugar, cornstarch, and lemon juice. Cook, stirring frequently until the mixture thickens and the berries break down, about 5-7 minutes. Remove from heat and stir in crème de cassis if using. Cool before serving.
Serve: Release the cheesecake from the springform pan. Garnish with fresh blackberries and drizzle with the blackberry sauce. Slice and enjoy.

Notes

Ensure cream cheese is fully softened for a smooth batter.
Do not overbake; the cheesecake should jiggle slightly in the center.
The parchment paper lining helps prevent sticking and adds to the signature rustic look of Basque cheesecake.
Crème de cassis is optional but adds a nice depth of flavor to the blackberry sauce.
Allow the cheesecake to cool completely for best texture and flavor development.

Keywords: London Fog Basque Cheesecake, Earl Grey cheesecake, Basque burnt cheesecake, blackberry sauce, tea infused dessert, creamy cheesecake