London Fog Basque Cheesecake with Blackberry Sauce Recipe
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.
- 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
