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London Fog Basque Cheesecake with Blackberry Sauce Recipe

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★★★★★

5 from 141 reviews

Experience the unique fusion of flavors with this London Fog Basque Cheesecake featuring Earl Grey infused cream and a luscious homemade blackberry sauce. This dessert combines the creamy texture and caramelized top of a Basque cheesecake with the fragrant notes of London Fog tea and vibrant tart-sweet blackberry sauce, creating a sophisticated treat perfect for any special occasion or afternoon indulgence.

Ingredients

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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

  1. Steep the Earl Grey Cream: In a saucepan, warm the heavy cream over medium heat. Once hot, add the Earl Grey tea bags, pressing them down to fully submerge. Remove from heat just before boiling, cover, and let steep for at least 30 minutes to infuse the cream with the tea’s fragrance.
  2. Prepare the Infused Cream: After steeping, remove and squeeze the tea bags to extract as much cream as possible. Strain the cream into a measuring cup, adding extra cream if needed to reach at least 1 ½ cups.
  3. Cream the Cheese and Sugar: In a stand mixer fitted with a paddle attachment, combine the softened cream cheese and sugar. Beat on low speed until smooth and creamy, stopping to scrape down the sides of the bowl as necessary.
  4. Add Eggs and Flavorings: Add the eggs one at a time to the cream cheese mixture, beating on low speed just until incorporated. Then add the vanilla bean paste and the Earl Grey infused cream. Mix gently on low until just combined.
  5. Incorporate Flour: Sift the flour over the mixture and mix on low speed until fully combined, careful not to overmix.
  6. Prepare the Pan: Preheat the oven to 425°F. Line a 9″ springform pan with two large overlapping squares of parchment paper, allowing the edges to extend 2 inches above the pan. Scrunch and then smooth the parchment into the pan, and spray lightly with non-stick spray.
  7. Bake the Cheesecake: Pour the batter into the prepared pan. Bake for 50 to 60 minutes, until the top is deeply browned and caramelized but the center remains slightly jiggly and not fully set. Remove from the oven and allow to cool for at least 4 hours before serving.
  8. Make the Blackberry Sauce: Blend the blackberries in a food processor, then strain through a fine mesh sieve to remove seeds, pressing the purée with a spatula. In a small bowl, whisk sugar and cornstarch together and add it along with lemon juice to the purée in a saucepan. Cook over medium-low heat, whisking constantly, until the sauce thickens and bubbles.
  9. Finish the Sauce: Remove the pan from heat, stir in the crème de cassis if using, then transfer the sauce to a bowl. Cover and chill until ready to serve.
  10. Serve: Remove the cheesecake from the springform pan, carefully peel away the parchment paper sides. Use a hot knife to slice the cheesecake neatly. Plate each slice topped with the blackberry sauce and fresh blackberries for garnish. Enjoy this elegant dessert best served the same day after cooling.

Notes

  • Ensure the cream is hot but not boiling when steeping tea to avoid bitterness.
  • Steeping the tea for at least 30 minutes maximizes flavor infusion.
  • Room temperature eggs help prevent curdling and ensure smooth batter.
  • The cheesecake’s center should be slightly jiggly when done; it firms as it cools.
  • Cool the cheesecake completely to develop perfect texture before slicing.
  • The blackberry sauce can be made ahead and kept refrigerated for up to 3 days.
  • A hot knife sliced between cuts provides clean cheesecake slices.
  • Optional crème de cassis adds a subtle depth but can be omitted for a non-alcoholic version.

Keywords: Basque cheesecake, London fog, Earl Grey cheesecake, blackberry sauce, baked cheesecake, tea infused dessert

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