Introduction

The London Fog Basque Cheesecake is a delightful twist on the classic Basque cheesecake, infused with the fragrant notes of Earl Grey tea. Paired with a vibrant blackberry sauce, this dessert strikes the perfect balance between creamy, slightly caramelized cheesecake and fruity tartness.

A slice of Basque cheesecake with one thick layer where the inside is creamy light beige and slightly porous, and the top is a burnt golden brown, almost dark brown crust that covers the entire cheesecake surface. The sides are wrinkled and darker caramel brown, showing a rustic baked texture with some shiny spots. The slice is held by a black-handled spatula above the remaining whole cheesecake, which sits on crumpled white parchment paper on a white marbled surface with some green and blue blurred plants in the background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a saucepan, warm the heavy cream over medium heat. Once hot, add the Earl Grey tea bags, pressing down to submerge. Remove from heat before boiling, cover, and steep for at least 30 minutes.
Step 2: Remove the tea bags, squeezing them to extract as much cream as possible. Strain the cream into a measuring cup and add more cream if needed to make at least 1 ½ cups.
Step 3: In a stand mixer, beat the softened cream cheese and sugar on low with a paddle attachment until smooth, scraping the bowl as needed.
Step 4: Add the eggs one at a time, mixing on low just until combined, scraping the bowl between additions. Stir in the vanilla paste and the steeped Earl Grey cream, mixing gently.
Step 5: Sift the flour over the mixture and mix on low until fully combined.
Step 6: Preheat the oven to 425°F. Line a 9″ springform pan with two large overlapping squares of parchment paper, allowing the edges to rise 2 inches above the pan. Lightly spray with non-stick spray.
Step 7: Pour the batter into the lined pan. Bake for 50 to 60 minutes until the top is deeply browned and the center jiggles slightly but isn’t runny. Let cool for at least 4 hours before serving.
Step 8: Meanwhile, prepare the blackberry sauce: blend the blackberries and strain through a fine mesh, pressing to remove seeds. Combine sugar and cornstarch, whisk into the purée with lemon juice, and cook over medium-low heat, whisking until bubbling and thickened.
Step 9: Remove from heat, stir in crème de cassis if using, cover, and chill until ready to serve.
Step 10: To serve, remove the cheesecake from the pan and peel away parchment. Cut with a hot knife and top slices with the blackberry sauce and fresh blackberries.

Tips & Variations

Use high-quality Earl Grey tea bags for the best flavor infusion.
If you don’t have vanilla bean paste, pure vanilla extract works well too.
For a boozy twist, add a splash of your favorite liqueur to the blackberry sauce.
Make sure the cream cheese is thoroughly softened for a silky batter texture.

Storage

Store the cheesecake in the refrigerator, covered, for up to 3 days. The texture will firm up when chilled overnight. Reheat slightly at room temperature before serving to soften the cheesecake. Keep the blackberry sauce chilled separately and spoon it over just before serving.

How to Serve

A single slice of light beige cheesecake with a slightly browned top layer, sitting on a white plate. The cake has one main creamy layer with a smooth, dense texture. Deep red berry sauce covers the top and flows down the side, pooling at the base of the slice. Two whole blackberries, one on top and one on the side, add a dark purple-black color and textured surface to the dish. A gold spoon holds a piece of the cheesecake with some sauce on it, resting on the plate to the left of the slice. The background is a white marbled texture with soft-focus blue and green floral elements. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use loose leaf Earl Grey tea instead of tea bags?

Yes, you can use about 3 tablespoons of loose leaf Earl Grey tea. Steep it in the hot cream using a fine mesh infuser or strain well to avoid leaves in the batter.

Why is the cheesecake jiggly after baking?

The slight jiggle means the center is perfectly baked for a creamy texture. It will firm up as it cools, creating the signature smoothness of a Basque cheesecake.