London Fog Basque Cheesecake with Blackberry Sauce Recipe
Experience the delicate fusion of classic Basque cheesecake with the aromatic elegance of Earl Grey tea in this London Fog Basque Cheesecake. Paired with a vibrant, homemade blackberry sauce, this dessert offers a creamy, slightly caramelized texture with a refreshing fruity finish, perfect for an elevated treat or special occasion.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Fusion, Western
- Diet: Vegetarian
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
- Steep the tea in cream: Warm the heavy cream in a saucepan over medium heat until hot but not boiling. Submerge the Earl Grey tea bags, pressing them down, then remove from heat and cover, letting the tea steep for at least 30 minutes.
- Prepare the tea-infused cream: Remove tea bags, squeezing them to extract flavor. Strain the cream into a measuring cup, adding more cream if needed to ensure at least 1 ½ cups.
- Cream the cheese and sugar: In a stand mixer with a paddle attachment, beat the softened cream cheese and sugar on low until smooth, scraping the bowl as necessary.
- Add eggs and flavorings: Add eggs one at a time on low speed, mixing just to combine. Incorporate vanilla paste and the Earl Grey cream on low speed, mixing gently.
- Incorporate flour: Sift the flour over the mixture and mix on low just until combined, ensuring no flour lumps remain.
- Prepare the pan: Preheat oven to 425°F (220°C). Line a 9″ springform pan with two large pieces of parchment paper, overlapping and extending 2 inches above the rim, scrunching and smoothing for easy fitting. Lightly spray with non-stick spray.
- Bake the cheesecake: Pour the batter into the prepared pan. Bake for 50 to 60 minutes until the top is deeply browned and the cheesecake jiggles slightly but isn’t runny in the center.
- Cool the cheesecake: Remove from oven and allow to cool at least 4 hours at room temperature (or chill overnight for firmer texture).
- Make the blackberry sauce: Purée blackberries in a food processor. Strain through a fine mesh sieve, pressing to remove seeds. Combine strained purée with sugar, cornstarch, and lemon juice in a saucepan over medium-low heat, whisking until thickened and bubbling.
- Finish the sauce: Remove from heat, stir in crème de cassis if using, cool, then chill covered until serving.
- Serve: Remove the springform ring, carefully peel off parchment paper. Use a hot knife to slice the cheesecake. Top each slice with blackberry sauce and fresh blackberries. Enjoy immediately for best texture and flavor.
Notes
- Ensure eggs are at room temperature to avoid curdling and promote smooth batter.
- Use fresh cream cheese for best results; it should be softened but not melted.
- The cheesecake should remain slightly jiggly in the center when done baking; it sets while cooling.
- The parchment paper lining allows for the characteristic rustic, crinkled appearance of Basque cheesecake.
- Cassis (blackcurrant liqueur) is optional but adds a lovely depth to the blackberry sauce.
- Use a hot knife dipped in hot water to achieve clean cheesecake slices.
- The cheesecake is best served the same day after cooling but can be stored chilled overnight, with a firmer texture.
