London Fog Basque Cheesecake with Blackberry Sauce Recipe
This London Fog Basque Cheesecake is a delightful fusion of creamy Basque-style burnt cheesecake infused with aromatic Earl Grey tea flavors and topped with a fresh homemade blackberry sauce. The cheesecake’s rich, velvety texture contrasts beautifully with the tangy, sweet blackberry sauce, making it a perfect elegant dessert for any occasion.
- Prep Time: 40 minutes
- Cook Time: 50-60 minutes
- Total Time: 5 hours (including steeping and cooling time)
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Basque/European)
- 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 Cream with Earl Grey Tea: In a saucepan over medium heat, warm 1½ cups of heavy cream without boiling. Add 8 Earl Grey tea bags, pressing down to submerge, and steep covered for at least 30 minutes. Remove tea bags, squeezing gently to extract cream, strain the liquid, and add extra cream if needed to make sure you have 1½ cups.
- Prepare the Cheesecake Batter: In a stand mixer with a paddle attachment, beat 4 softened cream cheeses and 1½ cups sugar on low speed until smooth, scraping down the bowl as needed. Add 4 eggs one at a time, mixing just until combined each time. Mix in 2 tsp vanilla bean paste or extract and the steeped Earl Grey cream. Sift 2 tbsp flour over the mixture and fold in gently until just combined.
- Line the Springform Pan and Preheat Oven: Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with two large squares of parchment paper, making sure the paper extends about 2 inches above the pan edges. Crinkle and smooth the paper to fit snugly, overlapping edges. Lightly spray with non-stick spray.
- Bake the Cheesecake: Pour the batter into the prepared pan. Bake for 50 to 60 minutes until the surface is deeply browned with a burnt top and the center still slightly jiggly but set (not runny). Remove from oven and cool for at least 4 hours to allow it to set fully.
- Make the Blackberry Sauce: Blend 3 cups of blackberries in a food processor. Strain the purée through a fine mesh sieve to remove seeds into a bowl. Transfer the strained purée to a small saucepan. In a separate bowl, whisk together 6 tbsp sugar and 2 tsp cornstarch, then whisk this mixture into the blackberry purée along with 1 tsp lemon juice. Cook over medium-low heat, whisking constantly, until the sauce bubbles and thickens. Remove from heat and stir in 1 tbsp crème de cassis if using. Cover and chill until serving.
- Serve the Cheesecake: Once the cheesecake has cooled and set, remove the outer ring of the springform pan. Carefully peel away the parchment paper from the sides. Use a hot knife to slice the cheesecake. Serve each slice topped with the chilled blackberry sauce and fresh blackberries.
Notes
- The cheesecake is best served the same day after cooling 4 to 6 hours for optimal texture.
- It can be refrigerated overnight, but the texture will be firmer and less creamy.
- Use room temperature eggs and softened cream cheese to ensure smooth batter without lumps.
- Be careful not to boil the cream when steeping the tea to avoid bitterness.
- The burnt top is characteristic of a Basque cheesecake and adds a caramelized flavor.
- Crème de cassis is optional for the blackberry sauce and adds a subtle depth of flavor.
- Use a hot knife (dip in hot water) to make clean slice cuts.
Keywords: Basque cheesecake, Earl Grey cheesecake, London Fog cheesecake, blackberry sauce, baked cheesecake, tea-infused dessert, creamy cheesecake, burnt cheesecake
