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
Scale
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.