If you love British Desserts and crave something that’s simultaneously cozy and sophisticated, you’re going to fall head over heels for this London Fog Basque Cheesecake. Imagine your favorite Earl Grey tea latte transformed into a luxuriously creamy dessert, with the deep caramelized edges that basque cheesecakes are famous for, all topped off with a tart-sweet blackberry sauce. Honestly, it’s like your dessert dreams and your tea time obsessions had a very fancy, very delicious baby.
Why This Cheesecake Is Irresistible
So, what makes this cheesecake so special? First off, it’s got that iconic basque texture: ultra creamy in the center with a caramelized, almost brûléed exterior. The secret? Heavy cream in the batter and a high baking temperature, giving it that signature jiggly yet rich center.
Then there’s the flavor. Infusing the cream with Earl Grey tea and adding a hit of vanilla bean paste mimics the beloved London Fog latte, blending aromatic bergamot and sweet vanilla into every bite. Top it off with a tangy blackberry sauce, and you’ve got a dessert that’s elegant enough for company but cozy enough for a solo indulgence.
Honestly, have you ever had a dessert that tastes like comfort, sophistication, and a little bit of luxury all at once? This is it.
Key Ingredients and What They Do
- Earl Grey Tea: 8 tea bags steeped in warm cream provide that classic bergamot flavor without being overpowering. Squeeze every drop of cream from the tea bags—trust me, it’s worth it.
- Vanilla Bean Paste: Gives a deeper, more aromatic vanilla flavor than extract. If you’re out, a quality vanilla extract works fine.
- Heavy Cream: Makes the cheesecake decadently creamy and balances the texture of the cream cheese.
- Blackberries: Fresh or thawed frozen berries make the perfect tart counterpoint to the sweet, rich cheesecake.
- Crème de Cassis (optional): A splash elevates the blackberry sauce with a subtle liqueur note, making it feel extra fancy.
How to Make London Fog Basque Cheesecake
Step 1: Steep the Cream
Warm the heavy cream in a saucepan over medium heat and submerge your tea bags. Keep it hot but not boiling, then cover and steep for at least 30 minutes. After steeping, squeeze the bags and strain to get a smooth, tea-infused cream.
Step 2: Make the Cheesecake Batter
In a stand mixer, blend softened cream cheese with sugar until silky. Add eggs one at a time, then stir in vanilla and your Earl Grey cream. Finish with a sift of flour—mix just enough to combine. Pro tip: mix on low to avoid over-aerating the batter.
Step 3: Bake to Perfection
Line a 9″ springform pan with parchment that rises about 2 inches above the edges—this creates the signature crinkled look. Pour in the batter and bake at 425°F until the top is dark golden and the center still jiggles slightly. Let it cool for at least 4 hours. Yes, patience is key here!
Step 4: Blackberry Sauce Magic
Puree blackberries and strain out seeds. Cook the purée with sugar, cornstarch, and a splash of lemon juice until thickened. Stir in crème de cassis if desired. Chill until ready to serve.
Step 5: Serving Like a Pro
Remove the cheesecake from the pan, peel away the parchment, and slice with a hot knife for clean cuts. Drizzle each slice with the tangy blackberry sauce and a few fresh berries. Instant applause guaranteed.
Story Behind the Recipe
I’ve always been obsessed with tea-inspired desserts, and the London Fog latte has a special place in my heart. Pairing it with a basque cheesecake, one of my ultimate cheesecake recipes obsessions, felt like a no-brainer. Plus, the tangy blackberry sauce gives it a pop of color and flavor that makes every bite feel celebratory.
Pro Tips for the Best Outcome
- Use full-fat cream cheese for a rich, creamy texture.
- Don’t skip steeping the cream—it’s the flavor foundation.
- Bake high, bake hot—that caramelized top is non-negotiable.
- Cool fully before slicing to prevent the cheesecake from collapsing.
- Hot knife trick: Run your knife under hot water and wipe it clean between slices for perfect presentation.
Variations to Try
- Swap blackberries for raspberries or blueberries.
- Add a chocolate drizzle for a twist.
- Infuse cream with chamomile or jasmine for a floral spin.
Quick Tips for Storage
- Refrigeration: Keep in the fridge for up to 3 days, covered.
- Freezing: Cheesecake freezes well without the sauce; thaw overnight in the fridge.
- Make ahead: Can be baked a day before serving—just add the sauce fresh.
FAQs
Q: Can I use Earl Grey tea leaves instead of bags?
A: Absolutely! Use about 2 tablespoons loose leaf, steep in cream, and strain well.
Q: Can I skip the bourbon in the sauce?
A: Yes, it’s optional. You’ll still have a tangy, flavorful sauce without it.
Q: How do I get the signature basque burnt top?
A: Bake at a high temperature without covering; the outside caramelizes while the inside stays creamy.
Conclusion
This London Fog Basque Cheesecake with Blackberry Sauce is a showstopper for Cute Baking enthusiasts and anyone who appreciates Baking Sweets that feel decadent yet approachable. With creamy, tea-infused custard, a deeply caramelized top, and tart berry sauce, it hits all the notes for Just Desserts, Sweets Treats, and Decadent Desserts.
Whether you’re baking for a special occasion, a cozy weekend treat, or experimenting with your favorite cheesecake recipes, this dessert is the perfect balance of elegance and comfort. It’s Crème Brûlée vibes meet London tea culture—what’s not to love?
So go on, steep that cream, blend those blackberries, and get ready to indulge in one of the most luxurious desserts you’ll ever taste.
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Decadent Cheesecake Recipes: London Fog Basque with Blackberry Sauce
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
Description
This London Fog Basque Cheesecake is the ultimate fusion of a creamy, caramelized basque cheesecake and the cozy flavors of a London Fog tea latte. Ultra-smooth in the middle with rich, darkly caramelized edges, it’s decadent, elegant, and perfect for a special treat. The trick to that iconic texture? Steeped Earl Grey cream and high-heat baking.
Ingredients
Cheesecake
- 1 ½ cups heavy cream, plus extra if needed
- 8 Earl Grey tea bags
- 4 × 250 g blocks cream cheese, softened
- 1 ½ cups granulated sugar
- 4 eggs, at room temperature
- 2 tsp vanilla bean paste (or vanilla extract)
- 2 tbsp all-purpose flour
Blackberry Sauce
- 3 cups blackberries (fresh or thawed if frozen)
- 6 tbsp sugar
- 2 tsp cornstarch
- 1 tsp fresh lemon juice
- 1 tbsp crème de cassis (optional)
- Fresh blackberries, for garnish
Instructions
- Infuse the Cream
- In a medium saucepan, heat the heavy cream over medium heat until hot but not boiling. Submerge the tea bags in the cream and press down gently. Cover the pan and let the tea steep for at least 30 minutes.
- After steeping, remove the tea bags, squeezing out as much infused cream as possible. Strain through a fine mesh sieve and ensure you have at least 1 ½ cups of cream for the batter.
- Make the Cheesecake Batter
- In a stand mixer fitted with the paddle attachment, beat the softened cream cheese and sugar on low speed until smooth and creamy. Scrape the sides as needed.
- Add the eggs one by one, mixing slowly until just incorporated. Stir in the vanilla paste and the steeped Earl Grey cream. Sift in the flour and fold in on low speed until fully combined—avoid overmixing.
- Prepare the Pan & Bake
- Preheat the oven to 425°F (220°C). Line a 9″ springform pan with two sheets of parchment, extending 2 inches above the pan edges. Crinkle the sheets, smooth them into the pan, and lightly spray with non-stick spray.
- Pour the batter into the prepared pan and bake for 50–60 minutes, until the top is deeply golden brown. The center should still have a slight jiggle but should not be liquid. Let the cheesecake cool for at least 4 hours before serving.
- Make the Blackberry Sauce
- Blend the blackberries in a food processor until smooth. Press the purée through a fine mesh strainer to remove seeds, scraping the bottom to extract all the juice.
- Transfer the strained purée to a small saucepan. In a separate bowl, mix sugar and cornstarch, then whisk into the berry purée with the lemon juice. Heat over medium-low, stirring constantly, until the sauce thickens and bubbles. Remove from heat and stir in crème de cassis if using. Cover and chill until ready to serve.
- Serve & Enjoy
- Remove the cheesecake from the springform pan and carefully peel away the parchment. Use a hot knife to slice the cheesecake cleanly. Spoon blackberry sauce over each slice and garnish with fresh blackberries. Best served the same day it’s baked, or refrigerate overnight for a firmer texture.
