Introduction

Experience a delightful twist on classic cheesecake with this London Fog Basque Cheesecake, infused with Earl Grey tea and topped with a vibrant blackberry sauce. It’s a creamy, aromatic dessert that’s perfect for any occasion.

A single slice of smooth light beige cheesecake with a slightly browned top sits on a white plate, topped with thick dark red berry sauce that drips over the sides and pools on the plate, accompanied by two plump blackberries placed on the sauce, one on top and one at the side; the plate rests on a white marbled surface with soft blurred green and blue floral accents in the background. 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
6 tbsp sugar
2 tsp cornstarch
1 tsp lemon juice
1 tbsp crème de cassis, optional
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, pressing down to submerge. Remove from heat before boiling, cover, and steep for at least 30 minutes.
Step 2: Remove and squeeze the tea bags to extract the cream. Strain the cream into a measuring cup, adding more cream if needed to have at least 1 ½ cups total.
Step 3: In a stand mixer, beat the cream cheese and sugar on low with a paddle attachment until smooth, scraping the bowl as needed.
Step 4: Add eggs one at a time, mixing on low until just combined, then add vanilla paste and the steeped cream. Mix gently.
Step 5: Sift the flour and add it to the mixture. Mix on low until fully incorporated.
Step 6: Preheat oven to 425°F. Line a 9″ springform pan with two large overlapping parchment paper squares, extending 2 inches above the rim. Lightly spray with non-stick spray.
Step 7: Pour the batter into the lined pan. Bake for 50 to 60 minutes until the top is well browned and the center is jiggly but not runny. Cool for at least 4 hours.
Step 8: For the blackberry sauce, blend blackberries and strain through a fine sieve to remove seeds. Transfer purée to a saucepan.
Step 9: In a bowl, whisk sugar and cornstarch. Add to the purée with lemon juice, cooking over medium-low heat while whisking constantly until thickened and bubbling.
Step 10: Remove from heat, stir in crème de cassis if using, then cover and chill until ready to serve.
Step 11: To serve, remove the springform ring and peel off parchment carefully. Use a hot knife to slice the cheesecake and top with blackberry sauce and fresh blackberries.

Tips & Variations

Make sure your cream cheese is completely softened to avoid lumps in the batter.
Use a warm knife when slicing to get clean, smooth cuts.
Substitute crème de cassis with a splash of brandy or omit for a non-alcoholic version.
Steeping the tea longer will give a stronger Earl Grey flavor; adjust steeping time to taste.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. The texture firms when chilled overnight but remains delicious. Reheat slices gently in a warm oven for a few minutes before serving to soften.

How to Serve

A single thick slice of light brown cheesecake with a smooth, slightly creamy texture and a darker golden-brown top layer is placed in the center of a white plate. Deep red berry sauce flows down from the top edge of the cheesecake, pooling on the plate around its base, and two plump blackberries sit on the sauce—one on top of the cake slice and the other next to it on the plate. The background has a soft white marbled texture with blurred green and blue flowers in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of tea for this cheesecake?

Yes, you can experiment with other black teas or even floral teas like lavender, but Earl Grey’s distinctive bergamot flavor pairs especially well with the creamy cheesecake.

What if I don’t have a springform pan?

A cake pan lined with parchment paper and foil can work as a substitute, but be careful when removing the cheesecake since it will not have the removable sides of a springform pan.

London Fog Basque Cheesecake with Blackberry Sauce Recipe

Print Recipe

★★★★★

4.9 from 441 reviews

This London Fog Basque Cheesecake is a delightful fusion of creamy, rich Basque cheesecake infused with fragrant Earl Grey tea, complemented by a vibrant, fresh blackberry sauce. The cheesecake features a deeply caramelized top with a soft, jiggly center, perfect for a luscious dessert experience. Paired with a tangy, smooth blackberry purée sauce, it offers a balance of floral, citrus, and fruity flavors making it a sophisticated treat for tea lovers and cheesecake aficionados alike.

Author: Isabella
Prep Time: 45 minutes (includes steeping time)
Cook Time: 50-60 minutes
Total Time: 5 hours (including 4 hours cooling time)
Yield: 8–10 servings 1x
Category: Dessert
Method: Baking
Cuisine: Fusion – British-inspired Basque style
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: Warm 1 ½ cups heavy whipping cream over medium heat until hot but not boiling. Add 8 Earl Grey tea bags and press down to submerge. Remove from heat and let steep covered for at least 30 minutes to infuse the cream with tea flavor.
Strain the Cream: Remove tea bags, squeezing them to extract as much cream as possible. Strain the cream into a measuring cup. Add more cream if necessary to maintain at least 1 ½ cups.
Prepare Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat softened cream cheese and sugar on low until smooth, scraping down sides as needed. Add eggs one at a time, mixing each just until combined. Incorporate vanilla paste and the Earl Grey steeped cream, mixing gently. Sift flour into the mixture and fold in on low speed until combined.
Prepare Baking Pan: Preheat oven to 425°F (220°C). Line a 9-inch springform pan with two large overlapping parchment paper squares, extending 2 inches above rim, scrunching then smoothing the paper to fit. Lightly spray parchment with non-stick spray.
Bake the Cheesecake: Pour batter into lined pan. Bake for 50 to 60 minutes until the top is deeply browned and caramelized but center remains jiggly, not runny. Remove from oven and allow to cool for at least 4 hours to set.
Make Blackberry Sauce: Blend blackberries until smooth. Strain through a fine mesh sieve, pressing with a spatula to remove seeds. Combine sugar and cornstarch separately, then whisk into the berry purée along with lemon juice. Cook over medium-low heat, whisking constantly until bubbling and thickened. Remove from heat and stir in optional crème de cassis. Cover and refrigerate until ready to serve.
Serve: Once cooled, remove springform ring, peel off parchment carefully. Use a hot knife to slice cheesecake. Serve slices topped with blackberry sauce and fresh blackberries.

Notes

Ensure cream is hot but not boiling when steeping tea to avoid bitterness.
Sifting the flour prevents lumps in the batter, contributing to a smooth texture.
The cheesecake should have a deeply browned top but a slightly jiggly center for perfect Basque style texture.
If chilling overnight, expect a firmer texture; best served same day after cooling.
Crème de cassis adds a subtle liquor flavor to blackberry sauce but is optional.
Use a hot knife to cut cheesecake slices cleanly and prevent tearing.

Keywords: Basque cheesecake, Earl Grey cheesecake, London Fog cake, blackberry sauce, tea-infused dessert, creamy cheesecake, baked cheesecake