Description
London Fog Basque Cheesecake features Earl Grey tea-infused cream, a signature burnt caramelized top, and silky custardy center. Topped with vibrant blackberry sauce for the perfect balance of flavors.
Ingredients
32 ounces (4 packages) full-fat cream cheese, room temperature
1 1/2 cups granulated sugar
6 large eggs, room temperature
2 cups heavy cream
3 tablespoons loose-leaf Earl Grey tea (or 6 tea bags)
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1/4 teaspoon fine sea salt
2 cups fresh or frozen blackberries
1/3 cup granulated sugar (for sauce)
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract (for sauce)
Pinch of salt (for sauce)
Instructions
1. Preheat oven to 400°F and position rack in center. Line a 10-inch springform pan with parchment paper, extending 2-3 inches above rim.
2. Heat heavy cream in a small saucepan until steaming. Add Earl Grey tea, cover, and steep for 8-10 minutes.
3. Strain tea-infused cream through fine-mesh sieve, pressing leaves to extract flavor. Let cool to room temperature.
4. Beat room-temperature cream cheese in stand mixer on medium speed for 3-4 minutes until completely smooth.
5. Add sugar and beat for 2 more minutes, scraping bowl frequently.
6. Add eggs one at a time on low speed, beating just until combined after each addition.
7. Pour in cooled Earl Grey cream and vanilla extract, mixing gently until incorporated.
8. Sift flour and salt into the bowl, then fold in with spatula using 10-15 strokes only.
9. Pour batter into prepared pan and smooth top gently. Place pan on rimmed baking sheet.
10. Bake at 400°F for 50-60 minutes until top is deeply golden brown to nearly black and center jiggles dramatically.
11. Remove from oven and cool in pan on wire rack for 2 hours at room temperature.
12. Refrigerate for at least 6 hours or overnight for best texture.
13. For blackberry sauce: Combine blackberries, sugar, lemon juice, vanilla, and salt in saucepan over medium heat.
14. Simmer blackberry mixture for 8-10 minutes until berries break down and sauce thickens, stirring occasionally.
15. Strain sauce through fine-mesh sieve if you prefer smooth consistency, or leave chunky. Cool completely.
16. Remove cheesecake from pan 30 minutes before serving. Slice with hot, dry knife.
17. Serve cheesecake with blackberry sauce drizzled on top or pooled on plates.
Notes
The deeply browned top is intentional—it’s the signature of authentic Basque cheesecake, not burning.
The center should jiggle significantly when removed from oven. It firms during cooling and refrigeration.
Cheesecake tastes even better the next day as flavors develop and texture becomes silkier.
Room temperature ingredients are crucial for smooth, lump-free batter.
Store covered in refrigerator for up to 5 days. Flavor intensifies daily.
Freeze individual slices wrapped in plastic and foil for up to 2 months.
For stronger Earl Grey flavor, use double bergamot tea or increase steeping time to 12 minutes.
If you don’t have a kitchen torch, the oven’s high heat creates the burnt top naturally.
- Prep Time: 30
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: Basque, British-Inspired
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: 425
- Sugar: 32g
- Sodium: 285mg
- Fat: 31g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 195mg
Keywords: London Fog Basque Cheesecake, Earl Grey cheesecake, Basque cheesecake, burnt cheesecake, tea-infused dessert, gluten-free cheesecake, blackberry sauce