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London Fog Basque Cheesecake with Blackberry Sauce Recipe

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★★★★★

4.4 from 98 reviews

This London Fog Basque Cheesecake infuses the rich, creamy texture of a classic Basque cheesecake with the delicate, aromatic flavors of Earl Grey tea. Paired with a vibrant homemade blackberry sauce, this dessert offers a perfect balance of indulgence and fruity brightness, ideal for special occasions or an elegant 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 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

  1. Steep the Tea: In a saucepan, warm 1 ½ cups of heavy cream over medium heat. When the cream is hot but not boiling, add the Earl Grey tea bags, pressing them down to submerge. Remove from heat, cover, and steep for at least 30 minutes to infuse the cream with the tea flavor.
  2. Prepare Cream: Remove and squeeze the tea bags to extract as much cream as possible. Strain the cream into a measuring cup and add more cream if necessary to ensure you have at least 1 ½ cups.
  3. Mix Cream Cheese and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sugar on low speed until smooth, scraping down the sides as needed.
  4. Add Eggs and Flavorings: Add the eggs one at a time, mixing on low just until combined. Then add the vanilla paste and the steeped cream, mixing gently. Sift the flour and fold it into the batter on low speed until fully incorporated.
  5. Prepare Pan: Preheat your oven to 425°F (220°C). Line a 9-inch springform pan with two large squares of parchment paper, allowing the edges to extend 2 inches above the rim. Press and smooth the parchment into the pan and lightly spray with non-stick spray.
  6. Bake the Cheesecake: Pour the batter into the prepared pan and bake for 50-60 minutes until the top is deeply browned and the center is still slightly jiggly but not runny. Remove from oven and cool for at least 4 hours to set.
  7. Make Blackberry Sauce: Blend blackberries in a food processor until smooth, then strain through a fine mesh sieve to remove seeds. In a small saucepan, combine the purée with sugar, cornstarch, and lemon juice. Cook over medium-low heat, whisking constantly until the mixture thickens and bubbles. Remove from heat and stir in crème de cassis if using. Chill until ready to serve.
  8. Serve: Remove the cheesecake from the springform pan, carefully peeling away the parchment. Use a hot knife to slice the cheesecake. Serve topped with fresh blackberries and the chilled blackberry sauce for a stunning presentation.

Notes

  • Ensure cream cheese is softened to room temperature for a smooth batter.
  • Steeping Earl Grey tea in the cream infuses a fragrant, unique flavor to the cheesecake.
  • Do not overbake the cheesecake; it should still wobble slightly in the center when done.
  • For best texture, chill the cheesecake for at least 4 hours before serving, or overnight if a firmer texture is preferred.
  • The crème de cassis in the sauce is optional but adds a lovely depth of flavor.
  • Using a hot knife to cut the cheesecake helps achieve clean slices.

Keywords: London Fog cheesecake, Basque cheesecake, Earl Grey cheesecake, blackberry sauce, baked cheesecake, tea infused dessert

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