If you adore the delicate aroma of Earl Grey tea infused with the rich, velvety texture of cheesecake, then you are in for a real treat with this London Fog Basque Cheesecake with Blackberry Sauce. This sophisticated yet comforting dessert boasts a perfectly caramelized crust with a smooth, creamy center that melts in your mouth. The luscious blackberry sauce adds a tangy burst of freshness, beautifully balancing the sweetness and introducing a vibrant pop of color. Whether you’re indulging yourself or impressing guests, this recipe effortlessly combines elegant flavors and inviting warmth in every bite.

London Fog Basque Cheesecake with Blackberry Sauce Recipe - Recipe Image

Ingredients You’ll Need

The genius of this London Fog Basque Cheesecake with Blackberry Sauce lies in its simplicity. Each ingredient plays a starring role, from the fragrant Earl Grey tea-infused cream that brings that iconic London Fog flavor to the luscious blackberries that turn the sauce into a jewel-toned delight. Let’s break down how every component contributes to making this dessert unforgettable.

1 ½ cups heavy whipping cream: Provides the luscious base infused with Earl Grey tea for that signature floral taste.
8 Earl Grey tea bags: Imparts the warm bergamot notes that elevate the cheesecake’s flavour profile beautifully.
4 x 250 g cream cheese, softened: The creamy, rich foundation delivering perfect texture and tang.
1 ½ cups sugar: Balances the tea’s earthiness with the right amount of sweetness.
4 eggs, room temperature: Ensures a smooth, custardy body in the cheesecake.
2 tsp vanilla bean paste (or vanilla extract): Adds depth and a touch of warmth to the flavor.
2 tbsp flour: Helps the cheesecake set with a slight structure without losing its creaminess.
3 cups blackberries (thawed if frozen): The star of the sauce, offering fresh brightness and a vibrant color contrast.
6 tbsp sugar: Sweetens the blackberry sauce to complement the cheesecake perfectly.
2 tsp cornstarch: Thickens the blackberry sauce for that perfect glossy finish.
1 tsp lemon juice: Brightens the sauce and enhances the berries’ natural flavors.
1 tbsp crème de cassis (optional): A splash of fruity liqueur for a sophisticated touch in the sauce.
Fresh blackberries for garnish: Adds visual appeal and fresh bursts of flavor for the final presentation.

How to Make London Fog Basque Cheesecake with Blackberry Sauce

Step 1: Infuse the Cream with Earl Grey

Start by gently warming the heavy cream over medium heat until it’s hot but not boiling. Add the Earl Grey tea bags and press them down to fully submerge. Remove the cream from heat once hot, cover, and let those fragrant tea leaves steep for at least 30 minutes. This step is crucial—it’s what transforms your cheesecake into a London Fog sensation, infusing every bite with bergamot’s subtle floral notes.

Step 2: Prepare the Cream Cheese Mixture

Once your cream has steeped, remove the tea bags and squeeze out every last drop of that infused cream. Strain it to catch any bits, making sure you have at least 1 ½ cups. In a stand mixer fitted with a paddle attachment, blend the softened cream cheese with sugar until decadently smooth. Slowly add eggs one at a time to create a silky batter, then incorporate the vanilla paste and your Earl Grey cream. Sift in the flour and combine everything gently on low speed until perfectly incorporated.

Step 3: Line the Pan and Bake

Preheat your oven to 425°F. To achieve the signature rustic look of a Basque cheesecake, line a 9-inch springform pan with two overlapping parchment paper squares that extend above the rim. Scrunch and smooth the paper carefully to avoid tears and spray lightly with non-stick spray. Pour the luscious batter into the pan, then bake for 50 to 60 minutes. You’ll know it’s ready when the top turns a deep golden brown with a beautifully caramelized crust, while the center still jiggles softly like a gentle wobble. Let it cool completely for at least four hours to set.

Step 4: Craft the Blackberry Sauce

While your cheesecake cools, pulse the blackberries in a food processor and strain the purée through a fine mesh sieve to remove seeds, creating a smooth and velvety sauce. In a small bowl, whisk together sugar and cornstarch, then stir these into the blackberry purée along with lemon juice. Warm this mixture over medium-low heat, whisking constantly until it thickens to a luscious consistency. Stir in crème de cassis if you’re using it for an elegant boozy touch, then chill the sauce until you’re ready to serve.

How to Serve London Fog Basque Cheesecake with Blackberry Sauce

Garnishes

When it’s time to serve your London Fog Basque Cheesecake with Blackberry Sauce, presentation really makes it sing. Peel away the parchment paper gently, keeping the rustic look intact. A dollop of the thick blackberry sauce over each slice crowned with a few fresh blackberries brings a stunning contrast in colors and textures that is irresistibly inviting.

Side Dishes

This cheesecake pairs beautifully with a light salad of fresh mint leaves or a delicate handful of candied nuts. For beverages, a cup of Earl Grey tea or even a glass of sparkling wine complements the dessert’s nuanced flavors, elevating the entire dining experience.

Creative Ways to Present

Try serving slices on natural wooden boards or on elegant slate platters to highlight the cheesecake’s caramelized crust and deep, moody hues of the blackberry sauce. You can even drizzle extra sauce around the plate for a café-style finish, making each serving an Instagram-worthy moment.

Make Ahead and Storage

Storing Leftovers

Store your leftover London Fog Basque Cheesecake with Blackberry Sauce in the refrigerator, covered with plastic wrap or in an airtight container. It will stay delicious for up to 4 days, allowing the flavors to meld and deepen over time.

Freezing

You can freeze this cheesecake for up to one month. Wrap each slice tightly in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving for the best texture and flavor.

Reheating

This cheesecake is best enjoyed chilled or at room temperature, but if you prefer a warmer slice, briefly warm it in the oven at low heat (around 300°F) for 5-7 minutes. Avoid microwaving as it can affect texture and melt the blackberry sauce.

FAQs

Can I use a different type of tea for the cheesecake?

Absolutely! While Earl Grey gives that classic bergamot flavor signature to a London Fog, you can experiment with other teas like lavender, chamomile, or even chai for unique twists. Just make sure the tea you choose complements the cheesecake’s creamy texture.

Is the blackberry sauce necessary?

The blackberry sauce adds a wonderful contrast in acidity and sweetness that brightens the dessert wonderfully, but if you prefer, the London Fog Basque Cheesecake is delightful on its own or paired with other fresh fruit sauces like raspberry or blueberry.

How do I know when the cheesecake is done?

The top should be a deep golden brown and caramelized, almost burnt in spots, while the center should still have a bit of a wobble when you gently shake the pan. This ensures a smooth, creamy interior with the signature Basque texture.

Can I make the cheesecake gluten-free?

Yes, simply substitute the regular flour with a gluten-free all-purpose blend. The amount remains the same, and it won’t affect the taste or texture noticeably.

What’s the best way to serve leftover sauce?

Keep any leftover blackberry sauce refrigerated in an airtight container for up to a week. It’s fantastic drizzled over yogurt, pancakes, ice cream, or even breakfast toast!

Final Thoughts

This London Fog Basque Cheesecake with Blackberry Sauce is a celebration of flavors and textures that’s sure to become a cherished favorite whether for special occasions or a cozy evening treat. Its blend of rich, creamy cheesecake and bright, tangy berry sauce with a whisper of Earl Grey magic creates a dessert that feels both approachable and indulgently sophisticated. Give it a try—you’re going to love every bite!