London Fog Basque Cheesecake with Blackberry Sauce Recipe
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.
- 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
