Name: London Fog Basque Cheesecake with Blackberry Sauce Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 5 h 20 min
Cuisine: British
Ingredients: 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; 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

Ingredients

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

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 over medium heat, warm the heavy cream. When hot, add the Earl Grey tea bags and press them down to submerge. Remove from heat just 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 have at least 1 ½ cups.

Step 3: In a stand mixer with a paddle attachment, beat the softened cream cheese and sugar on low until smooth. Scrape down the bowl.

Step 4: Add eggs one at a time, mixing on low until just combined. Add vanilla paste and Earl Grey cream; mix gently. Sift the flour, then add and mix until fully incorporated.

Step 5: Preheat oven to 425°F. Line a 9″ springform pan with two large squares of parchment paper, ensuring they rise 2 inches above the rim. Lightly spray with non-stick spray.

Step 6: Pour the batter into the prepared pan and bake for 50 to 60 minutes. The top should be deeply browned, and the center jiggly but not runny. Cool for at least 4 hours before serving.

Step 7: For the blackberry sauce, blend blackberries in a food processor. Strain through a fine mesh, pressing with a spatula to remove seeds. Transfer purée to a saucepan; discard seeds.

Step 8: In a bowl, whisk sugar and cornstarch. Stir into the blackberry purée with lemon juice. Cook over medium-low heat, whisking constantly, until thickened and bubbling. Remove from heat, stir in crème de cassis if using, cover, and chill.

Step 9: To serve, remove the cheesecake ring and carefully peel off parchment. Use a hot knife to cut slices. Top with blackberry sauce and fresh blackberries.

Tips & Variations

Ensure cream cheese is softened to room temperature for a smooth batter free of lumps.

Steeping the tea longer enhances the Earl Grey flavor but avoid boiling the cream to prevent curdling.

Use a hot knife heated under warm water to cut clean slices without cracking the cheesecake.

For a boozy twist, add extra crème de cassis to the blackberry sauce or serve with a splash.

Substitute fresh blackberries with raspberries or blueberries for a different fruit flavor.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. The texture will firm up with chilling but remains delicious. Keep the blackberry sauce in a separate airtight container and add fresh garnish when serving. Reheat slices gently at room temperature for 20 minutes before serving, if preferred.

FAQs

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

Yes, use about 2 tablespoons of loose leaf Earl Grey tea and strain carefully after steeping to avoid leaves in the cream.

Why is the cheesecake jiggly in the center when it’s done?

The center should be slightly jiggly and not fully set to achieve the creamy, custard-like texture characteristic of Basque cheesecake. It firms up as it cools.