Print

London Fog Basque Cheesecake with Blackberry Sauce Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 87 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

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