London Fog Basque Cheesecake with Blackberry Sauce – A Tea-Infused Dessert Dream

There are desserts that comfort you, and then there are desserts that feel quietly luxurious—like curling up with a warm cup of tea on a rainy afternoon. This London Fog Basque Cheesecake with Blackberry Sauce lives right in that sweet spot. Inspired by the beloved London Fog latte, this cheesecake blends the floral notes of Earl Grey tea with vanilla and cream, all wrapped up in the rich, caramelized beauty of a Basque-style cheesecake.

Basque cheesecake is known for breaking all the traditional cheesecake rules. There’s no crust, no water bath, and no stress about cracks. In fact, the deeply browned top and rustic edges are the goal. The high baking temperature creates a beautifully burnt exterior while keeping the center soft, creamy, and almost custard-like. It’s dramatic, unfussy, and incredibly satisfying.

What makes this version truly special is the infusion of Earl Grey tea into the cream. The bergamot aroma gently perfumes the cheesecake, adding depth without overpowering the richness of the cream cheese. Paired with vanilla, it creates that unmistakable London Fog flavor—subtle, elegant, and comforting all at once.

To balance the richness, a simple blackberry sauce is spooned generously over the top. Blackberries bring a tart, jammy brightness that cuts through the creaminess and adds a stunning visual contrast. The deep purple sauce against the golden cheesecake makes this dessert look straight out of a boutique bakery, yet it’s surprisingly easy to make at home.

This is the kind of dessert that feels perfect for special occasions but doesn’t require a special reason. Serve it at dinner parties, holidays, afternoon teas, or whenever you want to impress with minimal effort. Each slice is bold, creamy, fragrant, and unforgettable—a true fusion of classic comfort and modern elegance.

Ingredients

Cheesecake:

• 2 cups heavy cream
• 3 Earl Grey tea bags
• 24 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tablespoon vanilla extract
• ¼ cup all-purpose flour
• ¼ teaspoon salt

Blackberry Sauce:

• 2 cups fresh or frozen blackberries
• ¼ cup granulated sugar
• 1 tablespoon lemon juice
• 1 teaspoon honey

Instructions

1. Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, allowing it to extend above the sides.
2. Heat heavy cream until just steaming. Remove from heat, add Earl Grey tea bags, and steep for 10 minutes. Remove tea bags and let cream cool slightly.
3. In a large bowl, beat cream cheese and sugar until completely smooth and creamy.
4. Add eggs one at a time, mixing gently after each addition to avoid incorporating excess air.
5. Mix in vanilla extract and salt.
6. Slowly pour in the Earl Grey–infused cream and mix until smooth.
7. Sift in flour and gently fold until just combined.
8. Pour batter into prepared pan and tap gently to release air bubbles.
9. Bake for 45–50 minutes until the top is deeply golden and the center still jiggles slightly.
10. Cool at room temperature, then refrigerate for at least 4 hours before serving.
11. For the sauce, combine blackberries, sugar, lemon juice, and honey in a saucepan. Simmer for 10–12 minutes until thick and glossy. Cool completely.
12. Serve cheesecake slices topped with blackberry sauce.

Tips & Tricks

• Don’t overmix the batter—this keeps the center creamy instead of cakey.
• The cheesecake will look very dark on top; that’s exactly what you want.
• Chill fully before slicing for the cleanest cuts.
• Use a hot knife wiped clean between slices for bakery-style presentation.

Variations

• Lavender London Fog: Add a pinch of culinary lavender while steeping the cream.
• Citrus Twist: Add lemon zest to the batter for extra brightness.
• Berry Swap: Replace blackberries with raspberries or blueberries.
• Mini Cheesecakes: Bake in smaller pans for individual servings.

Serving Suggestions

Serve chilled or slightly cool with extra blackberry sauce on the side. Pair with Earl Grey tea, espresso, or a lightly sweet dessert wine for an elegant finish.

Storage Information

Store covered in the refrigerator for up to 4 days. Cheesecake can be frozen (without sauce) for up to 1 month. Thaw overnight in the refrigerator.

FAQ

Does this cheesecake taste like tea?
Yes, but subtly. The Earl Grey adds floral depth without overpowering the creaminess.

Can I use loose-leaf tea?
Absolutely. Use about 2 teaspoons of loose-leaf Earl Grey.

Why is the top so dark?
That caramelized exterior is the signature of Basque cheesecake and adds incredible flavor.

Fun Facts

Basque cheesecake originated in San Sebastián, Spain, and became famous for its rustic look and rich texture. This London Fog version brings a modern tea-inspired twist to the classic.