Name: London Fog Basque Cheesecake with Blackberry Sauce Recipe
Prep time: 40 min
Cook time: PT-489293H44M36S
Total time: 5 h
Cuisine: Fusion (Basque/European)
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

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Introduction

Experience the elegant flavors of a London Fog Basque Cheesecake paired with a vibrant blackberry sauce. This creamy, smoky dessert combines Earl Grey-infused cream cheese batter with a beautifully caramelized top and a fresh fruit finish.

A round cheesecake with a thick, creamy light beige inside and a dark brown, slightly burnt top layer, showing a smooth texture with tiny air holes evenly spread throughout. The outer edge is darker with a cooked, wrinkled, and glossy caramelized crust that looks slightly cracked and uneven, sitting on white parchment paper. A slice is being lifted by a spatula, revealing the uniform thickness of the cake with the same creamy beige interior and burnt brown top layer. The background features a soft focus of green plants and some flowers, with the whole scene on a white marbled surface. 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 (for blackberry sauce)
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. Once hot, add the Earl Grey tea bags, pressing them down to submerge. Remove from heat just before boiling, cover, and let steep for at least 30 minutes.
Step 2: After steeping, 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 make 1 ½ cups.
Step 3: In a stand mixer, beat the softened cream cheese and sugar on low with a paddle attachment until smooth, scraping the bowl as needed.
Step 4: Add the eggs one at a time, beating on low just until combined. Mix in vanilla paste and the Earl Grey cream on low speed until incorporated.
Step 5: Sift the flour, then add it to the mixer and blend on low until fully combined.
Step 6: Preheat the oven to 425°F (220°C). Line a 9″ springform pan with two large squares of parchment paper, overlapping and pressing into the pan so the paper extends 2 inches above the rim. Lightly spray with non-stick spray.
Step 7: Pour the batter into the prepared pan. Bake for 50 to 60 minutes until the top is well browned but the center remains slightly jiggly.
Step 8: Remove the cheesecake from the oven and cool for at least 4 hours before serving.
Step 9: For the blackberry sauce, blend the blackberries until smooth. Strain through a fine mesh to remove seeds, then transfer the puree to a small saucepan.
Step 10: In a bowl, whisk together sugar and cornstarch. Add to the blackberry puree along with lemon juice. Cook over medium-low heat, whisking constantly until the sauce bubbles and thickens.
Step 11: Remove from heat, stir in crème de cassis if using, cover, and chill until ready to serve.
Step 12: To serve, remove the springform ring and carefully peel away the parchment from the cheesecake sides. Use a hot knife to slice. Top each slice with blackberry sauce and fresh blackberries.

Tips & Variations

For a stronger Earl Grey flavor, allow the cream to steep longer but avoid boiling to prevent bitterness.
Use vanilla bean paste for a richer vanilla aroma, or substitute with pure vanilla extract if needed.
If crème de cassis is unavailable, a splash of blackberry syrup or a little lemon zest can enhance the sauce.
Ensure eggs are at room temperature before mixing for a smooth batter and even baking.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. The texture will become firmer if chilled overnight. Reheat slices briefly with a warm knife for easier cutting and serve cold or at room temperature with sauce poured fresh.

How to Serve

A slice of creamy beige cheesecake with a smooth texture and a golden brown top is placed in the center of a white plate. A thick, glossy dark red berry sauce flows from the top of the cheesecake down the sides, pooling on the plate below. On top of the sauce and next to the cheesecake are two plump, dark blackberries adding a fresh, natural touch. A gold spoon holding a bite of the cheesecake with some sauce rests on the side of the plate. The setting is on a white marbled surface with a soft focus background featuring hints of small flowers. 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 the cheesecake?

Yes, you can substitute Earl Grey with other black teas, but the bergamot flavor is key to the traditional London Fog taste. Green or herbal teas will create a different flavor profile.

How do I prevent the cheesecake from cracking?

Make sure not to overbeat the batter and avoid opening the oven during baking. The slight jiggle in the center when done indicates it will set properly without cracking as it cools.