Print

London Fog Basque Cheesecake with Blackberry Sauce Recipe

London Fog Basque Cheesecake with Blackberry Sauce Recipe
Print Recipe

★★★★★

4.7 from 16 reviews

Indulge in a sophisticated twist on a classic dessert with this London Fog Basque Cheesecake featuring Earl Grey-infused cream and a luscious blackberry sauce. The lightly caramelized top and creamy, slightly jiggly center create an irresistible texture, perfectly complemented by the tart and sweet homemade blackberry sauce.

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 (about 1000g total)
  • 1 ½ cups sugar (300g)
  • 4 eggs, room temperature
  • 2 tsp vanilla bean paste or vanilla extract
  • 2 tbsp all-purpose flour (16g)

Blackberry Sauce

  • 3 cups blackberries, thawed if frozen (approximately 450g)
  • 6 tbsp sugar (75g)
  • 2 tsp cornstarch (6g)
  • 1 tsp lemon juice (5ml)
  • 1 tbsp crème de cassis (optional, 15ml)
  • Fresh blackberries, for garnish

Instructions

  1. Steep the Earl Grey Cream: In a saucepan, warm 1 ½ cups heavy whipping cream over medium heat until hot but not boiling. Add 8 Earl Grey tea bags and submerge by pressing them down. Remove from heat, cover, and steep for at least 30 minutes to infuse the cream with tea flavor.
  2. Prepare the Cream: Remove and squeeze the tea bags to extract all cream. Strain the cream into a measuring cup. Add extra cream if necessary to total at least 1 ½ cups. Set aside.
  3. Mix Cream Cheese and Sugar: In a stand mixer fitted with a paddle attachment, beat 4 softened cream cheese blocks with 1 ½ cups sugar on low speed until smooth and creamy. Scrape down bowl sides as needed.
  4. Add Eggs and Vanilla: Add 4 eggs one at a time, mixing on low speed until just combined after each addition. Scrape the bowl as needed. Then mix in 2 tsp vanilla bean paste and the Earl Grey cream on low speed until combined.
  5. Incorporate Flour: Sift 2 tbsp all-purpose flour and add to the mixture. Mix on low speed until flour is evenly incorporated without overmixing.
  6. Prepare the Pan and Oven: Preheat oven to 425°F (220°C). Line a 9-inch springform pan by cutting two large squares of parchment paper that extend about 2 inches above the pan edges. Crumple and smooth the paper, overlapping inside the pan, then lightly spray with non-stick spray.
  7. Bake the Cheesecake: Pour batter into the lined pan and bake for 50 to 60 minutes until the top is deeply browned and caramelized. The center should still jiggle slightly but not be runny.
  8. Cool the Cheesecake: Remove from the oven and let cool in the pan for at least 4 hours to set before serving.
  9. Prepare Blackberry Sauce: In a medium saucepan, combine 3 cups blackberries, 6 tbsp sugar, 2 tsp cornstarch, and 1 tsp lemon juice. Cook over medium heat, stirring occasionally, until the sauce thickens and blackberries break down, about 8-10 minutes. Stir in 1 tbsp crème de cassis if using for added depth. Remove from heat and let cool.
  10. Serve: Unmold the cheesecake onto a serving plate, garnish with fresh blackberries, and drizzle with the blackberry sauce. Enjoy your elegant London Fog Basque Cheesecake with a fruity finish.

Notes

  • Make sure the cream cheese is at room temperature to ensure a smooth batter with no lumps.
  • Do not overbake; the cheesecake should be jiggly in the center to keep its signature creamy texture.
  • The parchment paper should extend above the pan edges as the batter will rise and crack slightly on top.
  • Steeping the Earl Grey tea in cream infuses a delicate bergamot flavor, vital for the London Fog profile.
  • Blackberry sauce can be made ahead and refrigerated; bring to room temperature before serving.
  • Optionally, add 1 tbsp crème de cassis to the blackberry sauce for a subtle wine-liqueur flavor.

Nutrition

Keywords: Basque cheesecake, London Fog, Earl Grey cheesecake, blackberry sauce, tea-flavored dessert, creamy cheesecake

Find it online: https://victoriablair.com/london-fog-basque-cheesecake-with-blackberry-sauce-recipe/