Description
Easy London Fog Basque Cheesecake with Blackberry Sauce is a luxurious twist on the classic burnt Basque cheesecake. Infused with Earl Grey tea and vanilla, it offers creamy texture, deep caramelized flavor, and a tangy blackberry sauce for perfect balance.
Ingredients
Scale
- 1 ½ cups heavy whipping cream, plus more if needed
- 8 Earl Grey tea bags
- 4 x 250g packages cream cheese (1 kg total), softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 2 tablespoons all-purpose flour
- 3 cups blackberries, fresh or thawed if frozen
- 6 tablespoons sugar
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
- 1 tablespoon crème de cassis (optional)
- Fresh blackberries, for garnish
Instructions
- Warm heavy cream until steaming, remove from heat, and add tea bags. Cover and steep for 30 minutes, then strain and cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, followed by vanilla and strained tea-infused cream.
- Sift in flour and mix until just combined. Do not overmix.
- Preheat oven to 425°F. Line a 9-inch springform pan with parchment paper extending above the rim and lightly spray with non-stick spray.
- Pour in the batter and bake 50–60 minutes until the top is deeply golden brown with a slight jiggle in the center. Cool at least 4 hours before slicing.
- Combine blackberries, sugar, cornstarch, lemon juice, and crème de cassis in a saucepan. Cook 8–10 minutes until thickened, then cool slightly.
- Slice cheesecake, drizzle with blackberry sauce, and garnish with fresh berries.
Notes
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg