London Fog Basque Cheesecake with Blackberry Sauce Recipe

Introduction

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

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
• 6 tbsp sugar
• 2 tsp cornstarch
• 1 tsp lemon juice
• 1 tbsp crème de cassis, optional
• Fresh blackberries, for garnish

Instructions

1. Step 1: In a saucepan, warm the heavy cream over medium heat. When hot, add the Earl Grey tea bags, pressing down to submerge. Remove from heat before boiling, cover, and steep for at least 30 minutes.
2. Step 2: Remove and squeeze the tea bags to extract as much cream as possible. Strain the cream into a measuring cup and add more cream if needed to have at least 1 ½ cups.
3. Step 3: In a stand mixer with a paddle attachment, beat the softened cream cheese and sugar on low until smooth, scraping the bowl as needed.
4. Step 4: Add eggs one at a time, mixing on low until just combined. Then add vanilla paste and the steeped cream, mixing gently.
5. Step 5: Sift the flour and add to the mixture. Mix on low until fully incorporated.
6. Step 6: Preheat oven to 425°F (220°C). Line a 9″ springform pan with two large overlapping parchment paper squares, pushing them 2 inches above the rim. Lightly spray with non-stick spray.
7. Step 7: Pour batter into the prepared pan and bake for 50-60 minutes until the top is well browned and the cheesecake jiggles but is not runny.
8. Step 8: Let the cheesecake cool for at least 4 hours before serving.
9. Step 9: For the blackberry sauce, blend blackberries and push through a fine mesh strainer into a small saucepan, discarding the seeds.
10. Step 10: Whisk sugar and cornstarch in a bowl, then stir into the blackberry purée with lemon juice. Cook over medium-low heat, whisking constantly until bubbling and thickened.
11. Step 11: Remove from heat, stir in crème de cassis if using, then cover and chill until ready to serve.
12. Step 12: To serve, remove the cheesecake from the pan, peel off parchment, slice with a hot knife, and top with blackberry sauce and fresh blackberries.

Tips & Variations

• Use a high-quality Earl Grey tea for the best flavor in the cream infusion.
• For a firmer texture, chill the cheesecake overnight before serving.
• Substitute blackberries with raspberries or blueberries for a different fruit topping.
• If you don’t have crème de cassis, a splash of lemon juice or a little vanilla extract can enhance the sauce flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. The texture will firm up when chilled. Reheat slices gently in a warm oven or at room temperature for about 15 minutes before serving. Keep the blackberry sauce refrigerated separately and spoon it over slices just before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake without Earl Grey tea?

Yes, but the unique London Fog flavor comes from the Earl Grey. You can substitute with another black tea, but the taste will be different.

Do I need a stand mixer to make this cheesecake?

A stand mixer makes the process easier, but you can use a hand mixer or even whisk by hand. Just ensure the cream cheese is very soft for smooth mixing.

London Fog Basque Cheesecake with Blackberry Sauce Recipe

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4.8 from 743 reviews

This London Fog Basque Cheesecake infused with Earl Grey tea offers a unique twist on the classic Basque cheesecake with its creamy texture and fragrant bergamot notes. Paired with a fresh and tangy blackberry sauce, this dessert combines rich, velvety cheesecake and fruity sweetness, making it an elegant treat perfect for special occasions or a luxurious everyday indulgence.

• Author: Clara
• Prep Time: 45 minutes
• Cook Time: 55 minutes
• Total Time: 5 hours 40 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Fusion (Western with British tea influence)

Ingredients

Scale 1x2x3x

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

1. Steep Earl Grey Cream: Heat the heavy cream in a saucepan over medium heat until hot but not boiling. Add the Earl Grey tea bags, submerge them by pressing down, then cover and steep for at least 30 minutes to infuse the cream with tea flavor.
2. Prepare Tea-Infused Cream: Remove tea bags and squeeze them to release as much cream as possible. Strain the cream into a measuring cup and add more heavy cream if needed to ensure you have at least 1 ½ cups.
3. Mix Cheesecake Batter: Using a stand mixer with the paddle attachment, beat softened cream cheese and sugar on low until smooth. Add eggs one at a time, mixing gently after each addition. Stir in vanilla paste and the Earl Grey steeped cream. Sift and add flour, mixing on low until just combined.
4. Prepare the Pan: Preheat oven to 425°F (220°C). Line a 9-inch springform pan with two large overlapping parchment paper squares that extend 2 inches above the pan edges. Smooth out wrinkles and lightly spray with non-stick spray.
5. Bake Cheesecake: Pour the batter into the prepared pan. Bake for 50–60 minutes until the top is deeply browned and the center is jiggly but not runny. Remove from oven and cool for at least 4 hours or overnight for best texture.
6. Make Blackberry Sauce: Blend blackberries until smooth and strain through a fine mesh sieve to remove seeds. In a small saucepan, combine the puree with sugar, cornstarch, and lemon juice. Cook over medium-low heat, whisking constantly, until bubbling and thickened. Remove from heat and stir in crème de cassis if using. Chill until serving.
7. Serve: Remove the springform ring. Carefully peel parchment paper from cheesecake edges. Slice with a hot knife and top each slice with chilled blackberry sauce and fresh blackberries. Serve chilled or at room temperature.

Notes

• Ensure cream cheese is softened to room temperature for smooth batter.
• Do not overbake; the cheesecake should remain slightly jiggly in the center when taken out of the oven.
• The cheesecake is best consumed the same day after cooling but can be refrigerated overnight; texture will firm up.
• The crème de cassis in the blackberry sauce is optional but adds a lovely depth of flavor.
• For even browning and an easier release, carefully fold parchment paper to fit the springform pan snugly.

Keywords: London Fog cheesecake, Basque cheesecake, Earl Grey cheesecake, blackberry sauce, tea infused dessert, creamy cheesecake, unique cheesecake recipes, berry sauce dessert