London Fog Basque Cheesecake with Blackberry Sauce Recipe
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.
- 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
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 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
