London Fog Basque Cheesecake with Blackberry Sauce Recipe
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4.8 from 23 reviews
A luxurious London Fog Basque Cheesecake infused with Earl Grey tea, featuring a creamy, browned crust and served with a tangy blackberry sauce for a perfect balance of flavors.
Total Time:5 hours 55 minutes
Yield:12 servings
Ingredients
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 Tea Cream: In a saucepan, warm the heavy cream over medium heat. When hot, add the 8 Earl Grey tea bags, pressing down to submerge them fully. Remove from heat just before boiling and cover to steep for at least 30 minutes.
Prepare the Tea-Infused Cream: After steeping, remove the tea bags while squeezing to extract as much cream as possible. Strain the cream into a measuring cup and add more cream if needed to reach 1 ½ cups.
Mix Cream Cheese and Sugar: In a stand mixer fitted with a paddle attachment, combine the softened cream cheese and 1 ½ cups sugar. Beat on low until smooth, scraping down the sides when necessary.
Add Eggs and Vanilla: Incorporate the 4 eggs one at a time, beating just until combined after each addition. Add 2 tsp vanilla bean paste and the Earl Grey infused cream. Mix on low until fully combined.
Add Flour: Sift 2 tbsp flour over the mixture and mix on low until fully incorporated without overmixing.
Prepare the Pan: Preheat oven to 425°F. Line a 9-inch springform pan with two large squares of parchment paper extending 2 inches above the rim. Scrunch the parchment, then smooth it in the pan for better fit. Spray lightly with non-stick spray.
Bake the Cheesecake: Pour the batter into the lined pan and bake for 60 minutes until the top is deeply browned and the center is jiggly but not runny.
Cool: Remove the cheesecake from the oven and let it cool for at least 4 hours before serving.
Prepare Blackberry Sauce: In a saucepan, combine 3 cups blackberries, 6 tbsp sugar, 2 tsp cornstarch, and 1 tsp lemon juice. Cook over medium heat, stirring until the sauce thickens. Remove from heat and stir in 1 tbsp crème de cassis if using. Cool before serving.
Serve: Garnish the cheesecake with fresh blackberries and drizzle with the blackberry sauce.
Notes
Use full-fat cream cheese and heavy cream for the best creamy texture.
The steeping time enhances the Earl Grey flavor; do not skip or shorten.
Make sure the cream is hot but not boiling to prevent bitterness from the tea.
The cheesecake is best served after chilling to set fully and improve texture.
If crème de cassis is unavailable, lemon juice and sugar alone make a delicious sauce.
Ensure eggs are at room temperature to blend smoothly into the batter.
