London Fog Basque Cheesecake with Blackberry Sauce – A Tea-Infused Dessert Dream
There’s something quietly luxurious about a London Fog latte—the way fragrant Earl Grey tea mingles with vanilla and cream feels soft, elegant, and comforting all at once. Now imagine that same cozy sophistication transformed into dessert form, baked into a deeply caramelized Basque cheesecake and finished with a vibrant blackberry sauce. This London Fog Basque Cheesecake is rich, dramatic, and utterly unforgettable.
Basque cheesecake is known for breaking all the rules. No crust, no water bath, no fussing over cracks. Instead, it leans into imperfection, baking hot and fast until the top turns deeply golden—almost burnt—while the center stays creamy and custard-like. That contrast is exactly what makes it magical. When you infuse that creamy base with Earl Grey tea and vanilla, the result is a dessert that feels both bold and delicate at the same time.
The Earl Grey infusion brings gentle notes of bergamot, floral and citrusy without being overpowering. Vanilla softens everything, creating that classic London Fog flavor profile. Then comes the blackberry sauce—bright, slightly tart, and jewel-toned. It cuts through the richness of the cheesecake and adds a beautiful visual contrast against the caramelized top and pale, creamy interior.
This is the kind of dessert that feels perfect for special occasions but is surprisingly simple to make. No crust to worry about, minimal ingredients, and a forgiving baking process. It’s equally at home on a holiday table, at a dinner party, or served quietly with a cup of tea on a slow afternoon.
If you love desserts that feel grown-up, cozy, and just a little dramatic, this London Fog Basque Cheesecake will quickly earn a place among your favorites.
Ingredients:
- 24 oz cream cheese, room temperature
- 1 ¼ cups granulated sugar
- 4 large eggs, room temperature
- 1 cup heavy cream
- 3 tablespoons Earl Grey tea leaves (or contents of 3 tea bags)
- 2 teaspoons vanilla extract
- ¼ cup all-purpose flour
- ½ teaspoon salt
Blackberry Sauce:
- 2 cups fresh or frozen blackberries
- ⅓ cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Instructions:
- Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, allowing it to extend above the sides.
- Heat the heavy cream until just steaming, not boiling. Add Earl Grey tea leaves, cover, and steep for 10 minutes. Strain and let cool slightly.
- In a large bowl, beat cream cheese and sugar until completely smooth and creamy.
- Add eggs one at a time, mixing gently after each addition until just combined.
- Stir in the infused cream, vanilla extract, flour, and salt until smooth. Do not overmix.
- Pour batter into prepared pan and tap gently to release air bubbles.
- Bake for 40–45 minutes until the top is deeply golden and the center still jiggles slightly.
- Remove from oven and allow to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- For the blackberry sauce, combine blackberries, sugar, and lemon juice in a saucepan over medium heat.
- Simmer for 10–15 minutes until berries break down and sauce thickens. Stir in vanilla and cool.
- Serve cheesecake slices with generous spoonfuls of blackberry sauce.
London Fog Basque Cheesecake with Blackberry Sauce
Ingredients
Equipment
Method
- Infuse cream with Earl Grey tea and cool.
- Mix cream cheese and sugar until smooth.
- Add eggs, infused cream, vanilla, flour, and salt.
- Bake at high heat until deeply golden and jiggly.
Notes
Tips & Tricks
Room-temperature ingredients are essential for a smooth batter. Don’t worry if the cheesecake looks very dark on top—that’s exactly what gives Basque cheesecake its signature flavor.
Variations
Swap blackberries for blueberries or raspberries. For a stronger tea flavor, steep the Earl Grey longer or add a touch of finely ground tea leaves directly to the batter.
Serving Suggestions
Serve chilled or slightly cool with hot Earl Grey or a London Fog latte. A dollop of lightly whipped cream is lovely but optional.
Storage Information
Store cheesecake covered in the refrigerator for up to 4 days. The sauce keeps well refrigerated for up to 1 week.
FAQ
Why is my cheesecake cracked? Basque cheesecake is meant to crack—it’s part of its rustic charm.
Can I make this ahead? Yes, it’s even better the next day after chilling overnight.
History / Fun Facts
Basque cheesecake originated in San Sebastián, Spain, prized for its caramelized exterior and creamy center. This London Fog version is a modern twist, blending European café flavors with a beloved Spanish baking style.
