Description
This London Fog Basque Cheesecake with Blackberry Sauce is a decadent dessert that blends the cozy essence of Earl Grey tea with the rich creaminess of a Basque-style cheesecake.
Ingredients
Scale
- 2 cups (450g) cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 1 ½ cups (360ml) heavy cream
- 4 large eggs, room temperature
- 1 tbsp all-purpose flour
- 2 tbsp Earl Grey tea leaves (from 2–3 bags)
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 ½ cups fresh or frozen blackberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 2 tbsp water
- 1 tsp cornstarch (mixed with 1 tbsp water, optional for thickening)
Instructions
- In a small saucepan, heat heavy cream over medium heat until just simmering. Remove from heat, add Earl Grey tea leaves, and let steep for 10–15 minutes. Strain and cool completely.
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing overhang on all sides.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in flour, salt, and vanilla. Gradually add the cooled infused cream and mix until combined.
- Pour batter into the prepared pan. Bake for 50–55 minutes until deeply golden and slightly jiggly in the center. Cool completely, then refrigerate for at least 4 hours or overnight.
- In a saucepan, combine blackberries, sugar, lemon juice, and water. Simmer for 10 minutes. Thicken with cornstarch slurry if desired. Strain or leave chunky.
- Slice chilled cheesecake and spoon blackberry sauce over each slice. Garnish with fresh blackberries or edible flowers.
Notes
- This cheesecake pairs well with a cup of Earl Grey tea.
- Store leftovers in the refrigerator for up to 3 days.
- This dessert can be made a day ahead.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg