London Fog Basque Cheesecake with Blackberry Sauce Recipe

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Cozy London Fog Basque Cheesecake with Blackberry Sauce Recipe, Made Simple

There’s something effortlessly comforting about the London Fog Basque Cheesecake with Blackberry Sauce Recipe that I just can’t get enough of. It’s like sipping a perfectly brewed Earl Grey on a calm weekend morning — warm, fragrant, and a little indulgent. This cheesecake isn’t just a dessert; it’s an experience that wraps you in subtle tea notes, rich creaminess, and a vibrant burst of blackberry sweetness.

I love how this cheesecake bakes up with a toasty, golden-brown crust that gives way to a silky creamy center with just the right jiggle. Paired with the fresh blackberry sauce, it creates a flavor balance that feels both familiar and refreshingly exciting. You’ll find it’s a crowd-pleaser with a homemade charm that’s easier to achieve than you might think.

Whether you’re making it for a special occasion or a slow Sunday treat, this London Fog Basque Cheesecake with Blackberry Sauce Recipe is designed to guide you smoothly from start to finish. Let me show you how simple and satisfying baking this creamy delight can be!

Ingredient Lowdown

• Heavy whisking cream: Infused with Earl Grey to add that signature London Fog tea aroma and a luxuriously smooth texture.
• Earl Grey tea bags: The fragrant heart of this cheesecake, delivering bergamot’s citrusy charm.
• Cream cheese: The rich, buttery base of the cheesecake; using full-fat and softened yields the best creamy texture.
• Sugar: Adds needed sweetness, balancing the tea flavors without overpowering.
• Eggs: Room temperature to ensure a smooth, custardy batter without lumps.
• Vanilla bean paste or extract: A subtle sweet warmth that enhances the overall flavor.
• Flour: Just enough to gently set the cheesecake without making it cakey.
• Blackberries: Fresh or thawed frozen work beautifully for the sauce, providing a vibrant tart contrast.
• Sugar and cornstarch: For a thickened, glossy blackberry sauce, adding sweet-tart punch.
• Lemon juice: Brightens the berry sauce and balances the sweetness with acidity.
• Crème de cassis (optional): Adds a hint of blackcurrant depth—feel free to skip or substitute with a splash of blackberry liqueur or brandy.

Set Up for Success

Before diving in, it’s key to have all your ingredients prepped and ready to go—known in kitchen-speak as mise en place. Soften the cream cheese ahead of time and bring your eggs to room temperature to ensure a velvety batter without any lumps. Preheat your oven to a toasty 425°F; this high heat is crucial to get that signature dark, caramelized crust on the Basque cheesecake.

Don’t skip the parchment paper lining — it’s essential for that rustic crinkly edge and easy removal. I like to scrunch and then smooth the paper into the pan for just the right fight against the batter’s weight.

Step-by-Step: London Fog Basque Cheesecake with Blackberry Sauce Recipe

1. Infuse the cream with tea. Gently warm the heavy cream on medium heat—when you see steam but before it boils, slip in the Earl Grey tea bags. Press them down lightly to soak every drop. Cover and let it steep for at least 30 minutes. This step is where the magic begins, filling the cream with bergamot’s fragrant notes.
2. Prepare the tea cream. After steeping, remove and squeeze the tea bags to extract maximum flavor. Strain the cream through a fine sieve to catch any bits. You want about 1 ½ cups of this luscious, fragrant cream. If you’re short, add a splash more heavy cream.
3. Beat cream cheese and sugar. Using a stand mixer with a paddle attachment, cream together the softened cream cheese and sugar on low. Patience here pays off; scrape down the bowl sides often to ensure a smooth, lump-free mixture.
4. Add eggs one by one. Mix in eggs slowly, just until combined. This keeps the batter luscious, helping it bake to a custardy consistency without cracking.
5. Combine flavorings and flour. Whisk in vanilla bean paste and your fragrant Earl Grey cream. Next, sift in the flour and fold it gently on low speed until just melded—this keeps your cheesecake tender.
6. Prepare your pan. Cut parchment paper into two large squares, scrunch and smooth them inside your 9-inch springform pan so they extend a couple of inches above the rim. Lightly spray with non-stick spray to prevent any sticking.
7. Bake seriously at 425°F. Pour the batter into the lined pan. Bake for 50–60 minutes. You’re looking for a deeply browned, almost burnt-looking crust—this is the hallmark of Basque cheesecake. The center should still jiggle gently but not be runny.
8. Cool thoroughly. Remove from oven and cool at room temperature for at least 4 hours. This resting period lets the texture set perfectly—creamy but sliceable.

9. Make the blackberry sauce. Toss blackberries in a food processor until smooth, then press through a fine mesh strainer to remove seeds. Heat this purée over medium-low heat with sugar, cornstarch, and lemon juice, stirring constantly until it bubbles and thickens. Off heat, stir in optional crème de cassis for an elegant depth. Chill until ready to serve.
10. Serve up. Use a hot, sharp knife to slice the cheesecake after peeling off the parchment. Spoon generous swirls of glossy blackberry sauce on each slice, and add fresh berries for texture and vibrancy.

Flavor Twists for London Fog Basque Cheesecake with Blackberry Sauce Recipe

• Lavender Earl Grey: Add a teaspoon of dried culinary lavender with the tea bags for a floral hint.
• Citrus Zest Boost: Stir in fresh lemon or orange zest to the batter for a bright note.
• Mixed Berry Sauce: Swap blackberries for raspberries or blueberries, or mix them for a colorful swirl.
• Honey-Sweetened: Replace part of the sugar with floral honey for a richer sweetness.
• Spiced Version: Add a pinch of cinnamon or cardamom to the batter for a subtle warm spice.
• Nutty Crunch: Serve slices with toasted almond slivers or crushed pistachios on top for texture contrast.

Storage & Make-Ahead Tips

• After cooling, cover the cheesecake tightly and refrigerate for up to 3 days—flavors deepen wonderfully.
• Blackberry sauce keeps well in an airtight container in the fridge for up to 5 days; give it a good stir before serving.
• You can freeze the unbaked batter in the pan lined with parchment—freeze flat and wrap well—then thaw overnight in the fridge before baking.
• Reheat slices gently in a warm oven (about 300°F) for 10 minutes if you prefer the cheesecake slightly warmed.
• For neat slices, run your knife under hot water and dry between cuts to keep clean, precise edges.

London Fog Basque Cheesecake with Blackberry Sauce Recipe FAQs

• Can I use loose leaf tea instead of tea bags? Absolutely! Use about 2 tablespoons of loose Earl Grey tea, steeped in the warmed cream with a fine mesh tea infuser or cheesecloth, then strain thoroughly.
• What if I don’t have crème de cassis? No worries! The blackberry sauce is lovely without it. You can also use a splash of brandy, blackcurrant syrup, or leave it out entirely.
• Why does the cheesecake have a burnt looking top? That is intentional! The deeply caramelized, almost burnt crust is what sets Basque cheesecake apart, adding a toasty bitterness that contrasts beautifully with the creamy interior.
• Can I make this vegan or dairy-free? This recipe is best with dairy for texture and flavor—but you can experiment using non-dairy cream and cream cheese alternatives. Just expect some differences in taste and consistency.
• How important is the parchment paper technique? Super important. It creates the rustic edges and prevents sticking, making removal and serving so much easier with this high-moisture, naturally soft cheesecake.

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