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London Fog Basque Cheesecake with Blackberry Sauce Recipe

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Indulge in the elegant flavors of a London Fog Basque Cheesecake infused with aromatic Earl Grey tea and complemented by a vibrant homemade blackberry sauce. This recipe combines the creamy richness of a classic Basque burnt cheesecake with the distinct floral notes of London Fog, finished with a fresh, tangy blackberry topping for a perfect balance of flavors.

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 Cream: In a saucepan, warm the heavy cream over medium heat. When hot but not boiling, add the Earl Grey tea bags, pressing them down to submerge completely. Remove from heat and cover, allowing the cream to steep for at least 30 minutes to infuse with tea flavor.
  2. Prepare the Steeped Cream: After steeping, remove the tea bags and squeeze them to extract as much cream as possible. Strain the cream into a measuring cup, adding more cream if necessary to ensure you have at least 1 ½ cups.
  3. Mix Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and sugar on low speed until smooth, scraping down the bowl as needed. Add eggs one at a time, mixing until just combined after each addition. Add vanilla paste and the Earl Grey steeped cream, mixing on low until combined. Sift flour and incorporate gently on low speed until fully blended.
  4. Prepare the Pan and Bake: Preheat oven to 425°F (220°C). Line a 9-inch springform pan with two large pieces of parchment paper, overlapping and pressing them into the pan so they rise 2 inches above the edges. Lightly spray with non-stick spray. Pour batter into the prepared pan and bake for 50 to 60 minutes until the top is deeply browned and the center is still slightly jiggly but not runny.
  5. Cool the Cheesecake: Remove cheesecake from oven and allow it to cool at room temperature for at least 4 hours, or chill overnight in the refrigerator for a firmer texture.
  6. Make Blackberry Sauce: Blend blackberries in a food processor until smooth. Strain the puree through a fine mesh sieve into a bowl, using a spatula to push the mixture through and discard the seeds. Transfer the strained puree to a small saucepan.
  7. Cook the Sauce: In a separate bowl, whisk together sugar and cornstarch. Add this mixture along with lemon juice to the blackberry puree. Cook over medium-low heat, stirring constantly until the sauce bubbles and thickens. Remove from heat and stir in crème de cassis if using. Transfer to a bowl, cover with cling film, and chill until ready to serve.
  8. Serve: To serve, remove the cheesecake ring, carefully peel parchment from the sides, and slice using a hot knife for clean cuts. Top each slice with the chilled blackberry sauce and garnish with fresh blackberries. Enjoy your London Fog Basque Cheesecake with a refreshing fruity finish.

Notes

  • For the best flavor, use good quality Earl Grey tea with strong bergamot notes.
  • Ensure cream cheese is softened to room temperature for smooth batter.
  • The cheesecake should be browned on top but still slightly jiggly in the center when done; it will firm up as it cools.
  • Using a hot knife when slicing prevents cracking and helps cut smooth slices.
  • The blackberry sauce can be made a day ahead and refrigerated to deepen flavor.
  • If you prefer, substitute vanilla bean paste with high-quality vanilla extract at the same quantity.
  • Parchment paper extending above the pan is essential to catch the rising batter and to give the cheesecake its signature rustic burnt edges.

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

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