Print

London Fog Basque Cheesecake with Blackberry Recipe

London Fog Basque Cheesecake with Blackberry Recipe
Print Recipe

★★★★★

5.3 from 30 reviews

A rich and creamy London Fog Basque Cheesecake infused with aromatic Earl Grey tea, baked to perfection with a beautifully caramelized top. Served with a vibrant homemade blackberry sauce and fresh blackberries, this dessert offers a sophisticated twist on the classic Basque cheesecake, blending floral and citrus notes with sweet tartness.

Ingredients

Scale

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 Earl Grey Cream: Warm the heavy cream in a saucepan over medium heat until hot but not boiling. Submerge the Earl Grey tea bags in the cream, pressing to fully soak them. Remove from heat, cover, and steep for at least 30 minutes to infuse the tea flavor.
  2. Prepare Cream Mixture: Remove the tea bags, squeezing out excess cream. Strain the cream to remove any solids, topping up with extra cream to make 1 ½ cups if necessary. In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sugar on low speed until smooth, scraping the bowl as needed.
  3. Incorporate Eggs and Flavorings: Add eggs one at a time, mixing on low just until combined each addition. Add vanilla paste and the cooled Earl Grey-infused cream, mixing gently. Sift and add the flour, folding it in just until fully combined without overmixing.
  4. Prepare Pan and Bake: Preheat oven to 425°F (220°C). Line a 9-inch springform pan with two large overlapping parchment paper squares extending 2 inches above the edge, scrunching then smoothing them to fit. Lightly spray with non-stick spray. Pour batter in and bake for 50 to 60 minutes until the top is deeply browned and the center jiggles slightly but is set.
  5. Cool Cheesecake: Remove cheesecake from oven and cool completely for at least 4 hours, preferably 4 to 6 hours, to allow the texture to set. The cake can also be chilled overnight, but this results in a firmer texture.
  6. Make Blackberry Sauce: Blend blackberries until smooth. Strain through a fine mesh sieve to remove seeds, pressing with a spatula. In a small saucepan, whisk sugar and cornstarch together, then whisk into the puree along with lemon juice. Cook over medium-low heat, stirring constantly until bubbly and thickened. Remove from heat and stir in crème de cassis if using. Chill until serving.
  7. Serve: Remove the springform ring and carefully peel away parchment from the cheesecake edges. Using a hot knife, slice the cheesecake. Spoon blackberry sauce over each slice and garnish with fresh blackberries. Serve immediately for best flavor and texture.

Notes

  • Use full-fat cream cheese for the best creamy texture.
  • Room temperature eggs help create a smoother batter and prevent curdling.
  • Do not overbake; the center should remain slightly jiggly for a creamy texture.
  • Steeping the Earl Grey tea in cream imparts a delicate bergamot flavor unique to London Fog.
  • Crème de cassis is optional but adds a lovely depth of flavor to the blackberry sauce.
  • Chill cheesecake for at least 4 hours before slicing to ensure clean cuts.
  • Use a hot knife (dip blade in hot water and wipe dry) to cut neat slices without cracking the cake.

Nutrition

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

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