London Fog Basque Cheesecake with Blackberry Sauce Recipe | Elegant Dessert Idea
"This London Fog Basque cheesecake with blackberry sauce is creamy, aromatic, and indulgent. Infused with Earl Grey tea and topped with a luscious blackberry sauce, it’s the perfect elegant dessert for special occasions or cozy nights in."
Equipment
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Whisk or stand mixer
- Saucepan (for berry sauce)
- Wire rack
Ingredients
Cheesecake
- 2 cups cream cheese (full-fat, softened)
- 1 cup granulated sugar (or coconut sugar)
- 4 large eggs
- 1 cup heavy cream (infused with 2 Earl Grey tea bags or 2 tsp loose leaf)
- 1 tsp vanilla bean paste or extract
- Pinch of salt
Blackberry Sauce
- 2 cups fresh or frozen blackberries
- ¼ cup sugar
- 1 tbsp lemon juice
Instructions
- Infuse Cream: Warm cream with Earl Grey tea for 10–15 minutes. Strain and cool.
- Prepare Batter: Beat cream cheese until smooth. Add sugar, eggs one at a time, vanilla, salt, and infused cream. Mix until silky.
- Line Pan: Line springform pan with parchment, letting it overhang for easy removal.
- Bake: Preheat oven to 425°F (220°C). Pour batter into pan. Bake 45–55 minutes until top is deeply caramelized and center jiggles slightly.
- Cool: Let cheesecake cool in pan, then refrigerate 4–6 hours.
- Make Sauce: Simmer blackberries, sugar, and lemon juice until thickened. Strain if desired.
- Serve: Slice cheesecake, drizzle with blackberry sauce, and garnish with fresh berries.
Notes
- Don’t overbake: A slight jiggle in the center means perfect doneness.
- Tea infusion matters: Steep long enough for robust flavor.
- Parchment lining: Essential for easy removal and rustic edges.
- Variations: Try lavender Earl Grey, raspberry sauce, or mini cheesecakes.
- Storage: Refrigerate 3–4 days or freeze slices (without sauce) for up to 2 months.