Description
London Fog Basque Cheesecake with Blackberry Sauce is a rich, creamy dessert infused with Earl Grey tea and vanilla, baked until beautifully caramelized, and served with a luscious blackberry sauce for a sophisticated twist on a classic.
Ingredients
Units
Scale
- 2 cups heavy cream
- 3 Earl Grey tea bags
- 2 pounds cream cheese, softened
- 1 1/4 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 cups fresh blackberries
- 1/2 cup sugar (for sauce)
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends above the rim.
- In a small saucepan, heat heavy cream over medium heat until steaming. Remove from heat, add Earl Grey tea bags, and steep for 10 minutes. Remove tea bags and let cream cool slightly.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, beating after each addition. Mix in vanilla extract, flour, and salt until combined.
- Slowly stream in the infused cream while mixing until fully incorporated.
- Pour batter into the prepared pan. Bake for 50–55 minutes until the top is deeply golden and slightly jiggly in the center.
- Cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
- For the blackberry sauce, combine blackberries, sugar, lemon juice, and water in a saucepan. Simmer over medium heat for 8–10 minutes until berries break down and sauce thickens slightly.
- Strain sauce for a smooth texture or leave chunky, as desired. Chill until ready to serve.
- Slice the cheesecake and drizzle with blackberry sauce before serving.
Notes
- For a stronger Earl Grey flavor, steep an extra tea bag in the cream.
- The cheesecake will puff up in the oven and settle as it cools—this is normal.
- You can make the blackberry sauce up to 3 days in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 220mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 170mg