London Fog Basque Cheesecake with Blackberry Sauce – Elegant Earl Grey Dessert Recipe
London Fog Basque cheesecake with blackberry sauce is a luxurious twist on a classic dessert! Creamy Basque-style cheesecake is infused with Earl Grey tea for subtle floral notes, then topped with a tangy blackberry sauce. Perfect for elegant entertaining, holiday gatherings, or impressing guests with a unique Earl Grey-inspired treat.
Equipment
- Springform pan
- Parchment paper
- Mixing bowls
- Electric mixer or whisk
- Saucepan
Ingredients
- 2 lbs cream cheese, softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 2 Earl Grey tea bags
- 1 tsp vanilla extract
- Pinch of salt
Blackberry Sauce:
- 2 cups fresh blackberries (or frozen, adjusted)
- ½ cup sugar
- 1 tbsp lemon juice
Instructions
- Infuse Cream: Warm cream with Earl Grey tea bags and vanilla. Steep 10–15 minutes, then cool.
- Prepare Batter: Beat cream cheese until smooth. Add sugar, then eggs one at a time. Mix in infused cream and salt.
- Bake Cheesecake: Line springform pan with parchment. Pour batter in. Bake at 425°F (220°C) for 50–60 minutes until top is deeply caramelized but center jiggles.
- Cool & Chill: Let cool completely, then chill 4–6 hours or overnight.
- Make Sauce: Simmer blackberries, sugar, and lemon juice until thickened. Strain if desired.
- Serve: Slice cheesecake and drizzle with blackberry sauce. Garnish with fresh berries or candied citrus peel.
Notes
- Line pan with parchment for rustic edges and easy removal.
- Don’t overbake—the center should jiggle slightly.
- Fresh blackberries give best flavor; adjust sugar if using frozen.
- Chill overnight for best texture and flavor development.
- Naturally gluten-free; vegan version possible with cashew cream.