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London Fog Basque Cheesecake with Blackberry Recipe

London Fog Basque Cheesecake with Blackberry Recipe
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★★★★★

5.1 from 28 reviews

This London Fog Basque Cheesecake with Blackberry is a sophisticated twist on the classic Basque cheesecake, infused with fragrant Earl Grey tea and creamy vanilla notes. Paired with a vibrant, homemade blackberry sauce, this dessert offers a perfect balance of rich, creamy texture and fresh, tangy fruit flavors. Ideal for special occasions or a refined treat.

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 blocks cream cheese, softened
  • 1 ½ cups sugar
  • 4 eggs, room temperature
  • 2 tsp vanilla bean paste
  • 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 Tea Cream: Warm the heavy cream over medium heat in a saucepan. Add the Earl Grey tea bags, pressing to submerge. Remove from heat just before boiling, cover, and steep for at least 30 minutes to infuse the cream with tea flavor.
  2. Prepare Tea Cream: Remove tea bags, squeezing them well to extract the infused cream. Strain the cream into a measuring cup, adding more cream if necessary to have 1 ½ cups of tea-infused cream.
  3. Mix Cheesecake Batter: In a stand mixer with a paddle attachment, beat softened cream cheese and sugar on low speed until smooth, scraping the bowl as needed. Add eggs one at a time, mixing just until combined. Stir in vanilla bean paste and the steeped cream gently. Sift flour and add it to the batter, mixing gently until incorporated.
  4. Prepare Baking Pan: Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with two large overlapping squares of parchment paper, ensuring edges extend 2 inches above the pan. Lightly spray the parchment with non-stick spray.
  5. Bake the Cheesecake: Pour batter into the lined pan. Bake for 50–60 minutes until the top is deeply browned and the center is jiggly but not liquid. Remove and cool for at least 4 hours before serving to set.
  6. Make Blackberry Sauce: Blend blackberries until smooth. Strain through a fine mesh sieve to remove seeds, pressing puree through with a spatula. In a saucepan, whisk together sugar and cornstarch, then stir into blackberry puree with lemon juice. Cook over medium-low heat, whisking constantly, until bubbling and thickened. Remove from heat and stir in crème de cassis if using. Cover and chill.
  7. Serve: Remove the cheesecake ring and peel off parchment carefully. Use a hot knife to slice the cheesecake. Serve each slice topped with blackberry sauce and fresh blackberries. Enjoy!

Notes

  • This cheesecake tastes best the same day after cooling 4–6 hours, but can be chilled overnight for a firmer texture.
  • Using room temperature eggs helps achieve a smooth batter and even baking.
  • Scrunching and then smoothing parchment paper helps it fit snugly into the pan despite crinkles.
  • Use a hot knife to slice the cheesecake cleanly without cracking.
  • Crème de cassis adds a subtle hint of cassis flavor to the blackberry sauce but is optional.

Nutrition

Keywords: Basque cheesecake, Earl Grey cheesecake, London Fog cheesecake, blackberry sauce, tea-infused dessert, creamy cheesecake, fruity dessert, elegant dessert

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