London Fog Basque Cheesecake with Blackberry Sauce Recipe is one of those desserts that instantly feels like a warm, cozy hug on a plate. Infused with the delicate bergamot notes of Earl Grey tea, this Basque cheesecake boasts a caramelized, almost burnt top that contrasts beautifully with its irresistibly creamy interior. Paired with a vibrant, slightly tart blackberry sauce, it strikes the perfect balance between rich and refreshing. Whether you're planning a special weekend treat, a dinner party showstopper, or simply craving something different to brighten your dessert game, this recipe has you covered. If you love cheesecake but want to take it up a notch with elegant tea flavor and bright berry freshness, you’ll adore this recipe just as much as I do.
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What Makes This So Good
This London Fog Basque Cheesecake dazzles with its harmonious blend of bold Earl Grey flavors and the creamy richness that cheesecake lovers crave. The silky smooth texture inside lets its subtle tea essence shine, while the blackened, caramelized crust adds a layer of rustic charm.
- Big Flavor, Minimal Fuss: Combining steeped Earl Grey cream with a no-crack, no-water-bath Basque bake delivers complex flavor with straightforward prep.
- Family-Friendly: The subtle tea notes and luscious blackberry sauce make this an approachable dessert both adults and kids can enjoy.
- Simple Ingredients: Cream cheese, eggs, sugar, and tea – no need for complicated pantry staples here.
- Works Any Night: Whether it’s a cozy weekend or midweek indulgence, this cheesecake fits the bill.
Ingredient Guide
Choosing the freshest, highest-quality ingredients really makes a difference in this London Fog Basque Cheesecake with Blackberry Sauce Recipe. Here’s what you need to know:
- Heavy Whipping Cream: Full-fat cream will give you the best texture and richness for steeping the Earl Grey tea and in your batter.
- Earl Grey Tea Bags: Pick a high-quality loose-leaf or bagged Earl Grey with a strong bergamot aroma for that signature London Fog flavor.
- Cream Cheese: Make sure it’s softened but not melted; this helps achieve that wonderfully creamy and smooth cheesecake filling.
- Vanilla Bean Paste: Adds depth beyond regular vanilla extract – if you don’t have it, vanilla extract works fine, but the paste makes it extra special.
- Blackberries: Use fresh whenever possible for the sauce’s vibrant color and tart sweetness. Frozen works too, just thaw before use.
Quick Reminder: Full measurements are in the recipe card below, so feel free to jump back anytime as you bake!
How to Make London Fog Basque Cheesecake with Blackberry Sauce Recipe
Step 1 — Prep & Ready
I always start by warming the heavy cream until it’s just steamy but not boiling – this is key for infusing the tea perfectly without any bitterness. Once your Earl Grey tea bags go in, let them steep covered for at least 30 minutes; this slow steep builds a deliciously fragrant cream that really carries the London Fog essence. Meanwhile, soften your cream cheese so it's silky smooth and easy to beat. Don’t forget to line your springform pan with parchment the way the recipe says, overlapping and scrunching to get those beautiful crinkled edges that make this cheesecake rustic and charming. Also, pop your oven on to preheat to 425°F so it’s screaming hot right when your batter is ready to go in.
Step 2 — Cook with Confidence
Mixing the batter is straightforward, but watching your speed and folding in ingredients gently is what keeps the texture silky and light. Beat the cream cheese and sugar first until fluffy, then add eggs one-by-one on low speed so your batter doesn’t get overworked. Pour in that beautifully steeped Earl Grey cream – you'll notice the creamy batter now carries that fragrant tea scent. The magic happens in the oven: bake it at 425°F for about 50-60 minutes until the surface turns a deep golden brown with slightly burnt edges, which is signature Basque cheesecake style. It’ll jiggle in the center but shouldn’t be runny. That nod to a softer center is what gives this cake its luxurious mouthfeel and keeps it from being dry.
Step 3 — Finish & Serve
Patience is a virtue here—allow your London Fog Basque Cheesecake to cool completely, ideally 4 hours or more. During this time, the texture settles to that perfect creamy yet firm stage. While it chills, whip up the blackberry sauce by straining freshly blended blackberries to remove seeds, then gently simmering with sugar, cornstarch, and a zing of lemon for brightness. Pour that jewel-toned sauce over each slice just before serving and top with fresh blackberries—you’ll love the way the tart sauce cuts through the creamy richness of the cake. Be sure to use a hot knife to slice through the cheesecake cleanly, and don’t skip peeling the parchment from the sides; it makes serving so much easier and looks neat.
Extra Helpful Tips
When making this London Fog Basque Cheesecake with Blackberry Sauce Recipe, small details elevate success. Trust me, I’ve learned what works best by baking this several times!
- Watch for This Sign: The cheesecake’s top should be deeply caramelized but not burnt black—think rich golden brown with some darker patches.
- Temperature Trick: Use room temperature eggs, and cream cheese to prevent lumps and ensure a smooth batter every time.
- Prep-Ahead Option: You can steep the tea cream the day before to save time; just keep it refrigerated and bring back to room temp before mixing.
- Avoid This Common Mistake: Don’t overbake—too long in the oven will dry out the cake and lose that signature Basque softness inside.
Serve & Enjoy
Easy Enhancements
Feel like jazzing up your London Fog Basque Cheesecake with Blackberry Sauce Recipe? Try adding a dusting of finely grated lemon zest over the berry sauce for extra zing, or a small sprig of fresh thyme or mint as garnish to add a fresh herbal touch that perfectly complements the tea’s aroma.
Tasty Pairings
Serve this cheesecake alongside a cup of strong Earl Grey tea or even a sparkling elderflower drink for a refreshing contrast. Light almond biscotti or toasted nuts make a nice crunchy sidekick if you want to add texture to your dessert spread.
Quick Plating Tips
For an Instagram-worthy dessert plate, drizzle the blackberry sauce artistically on the plate before laying down your slice. Add a few fresh blackberries and a dusting of powdered sugar to finish. A simple gold leaf or edible flower can take it to the next level for special occasions.
Store, Freeze & Reheat
Fridge Storage
Store leftover cheesecake tightly covered or in an airtight container in the refrigerator for up to 4 days. You’ll notice that the texture firms up more but retains its creamy allure, especially if you bring it back to room temperature before serving.
Freezer Friendly?
This cheesecake freezes quite well! Wrap individual slices tightly with plastic wrap and place in a freezer-safe container for up to 1 month. Thaw overnight in the fridge to keep the texture creamy without sogginess—avoid microwaving frozen slices directly to preserve quality.
Reheat Like New
If you want to revive the luscious feel of your cheesecake, warm it briefly (30 seconds or so) in the microwave on low or in a low oven (around 300°F) just until it softens slightly. This gentle warming brings back that silky smooth bite without drying it out.
London Fog Basque Cheesecake with Blackberry Sauce Recipe FAQs
Absolutely! Use about 2 tablespoons of loose leaf placed inside a tea infuser or tied in cheesecloth for easy removal after steeping.
The jiggly center indicates the cheesecake is creamy inside and not overbaked, which keeps that signature soft Basque texture.
Yes! It keeps well covered in the refrigerator for up to 3 days, making it perfect for prepping in advance.
Run a hot, wet knife through the cheesecake between cuts. Wipe the knife clean and reheat as needed for smooth, beautiful slices.
Final Flavor Thoughts
I hope this London Fog Basque Cheesecake with Blackberry Sauce Recipe inspires you to bake something truly special. It’s one of those desserts that fools your friends into thinking you slaved in the kitchen when it’s actually pretty simple! If you give it a try, don’t forget to leave a star rating or share your favorite tweaks—I’ve played around with adding a hint of lavender before and it’s dreamy. Happy baking, friend!
Print📖 Recipe
London Fog Basque Cheesecake with Blackberry Sauce Recipe
This London Fog Basque Cheesecake with Blackberry is a rich and creamy dessert infused with Earl Grey tea flavor and topped with a fresh homemade blackberry sauce. The cheesecake is baked to achieve a caramelized, deeply browned top while maintaining a luscious, jiggly center. The accompanying tangy and sweet blackberry sauce complements the tea-infused cream cheese filling perfectly, making this an elegant and unique dessert that’s sure to impress.
- Prep Time: 45 minutes
- Cook Time: 60 minutes
- Total Time: 5 hours 45 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: British
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 teaspoon vanilla bean paste, or vanilla extract
- 2 tablespoon flour
Blackberry Sauce
- 3 cups blackberries, thawed if frozen
- 6 tablespoon sugar
- 2 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon crème de cassis, optional
- Fresh blackberries, for garnish
Instructions
- Steep the Earl Grey cream: Warm the heavy cream in a saucepan over medium heat until hot but not boiling. Add the Earl Grey tea bags, pressing down to submerge. Remove from heat before boiling and cover. Let steep for at least 30 minutes to infuse the tea flavor.
- Prepare the tea-infused cream: Remove the tea bags and squeeze to extract as much cream as possible. Strain the cream through a fine sieve into a measuring cup. Add more cream if necessary to total 1 ½ cups.
- Mix cream cheese and sugar: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sugar on low until smooth. Scrape the bowl sides as needed for even mixing.
- Add eggs and flavorings: Add the eggs one at a time, beating just until combined. Incorporate the vanilla bean paste and the Earl Grey steeped cream, mixing on low speed. Then sift in the flour and mix gently until fully combined.
- Prepare the pan: Preheat the oven to 425°F. Line a 9" springform pan with two large parchment paper squares, ensuring the edges extend 2 inches beyond the pan rim. Crinkle and then flatten the parchment to fit, overlapping the sheets evenly. Lightly spray with non-stick spray.
- 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 jiggly and not runny. Remove from oven and cool for at least 4 hours before serving.
- Make the blackberry sauce: Blend the blackberries in a food processor, then strain through a fine mesh over a bowl, pressing with a spatula to separate seeds. Transfer the purée to a small saucepan, discarding seeds. In a separate bowl, whisk sugar and cornstarch and then incorporate them into the purée along with lemon juice. Cook over medium-low heat, whisking constantly until the mixture bubbles and thickens.
- Finish the sauce: Remove the sauce from heat and stir in the crème de cassis if using. Cover with cling film and refrigerate until ready to serve.
- Serve the cheesecake: After cooling, remove the outer ring of the springform pan and carefully peel away the parchment. Use a hot knife to cut the cheesecake into slices. Top each slice with blackberry sauce and fresh blackberries for garnish. Enjoy!
Notes
- Use room temperature eggs to ensure smooth batter without curdling.
- Do not overbake; the center should remain slightly jiggly for the perfect Basque cheesecake texture.
- The cheesecake is best served the same day after 4-6 hours of cooling but can be chilled overnight for a firmer texture.
- Crème de cassis is optional in the blackberry sauce but adds a lovely depth of flavor.
- Make sure to line the pan with parchment paper extending well above the sides to contain the batter as it rises and browns.
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