London Fog Basque Cheesecake with Blackberry Sauce

If cozy afternoons, warm tea aromas, and indulgent desserts had a single flavor, this London Fog Basque Cheesecake with Blackberry Sauce would be it. Combining the rustic beauty of a Spanish Basque cheesecake with the floral, citrusy notes of Earl Grey tea and the brightness of blackberry sauce, this dessert feels both elegant and comforting — the kind of recipe that turns an ordinary evening into something memorable.

Basque cheesecake is famous for its intentionally “burnt” exterior, creamy almost custard-like center, and carefree baking style. No water baths. No perfectly smooth tops. No stress. When paired with a London Fog–inspired infusion — Earl Grey tea, vanilla, and cream — the result is a cheesecake that tastes as luxurious as it looks.

The blackberry sauce adds a bold, fruity contrast that cuts through the richness, balancing the dessert beautifully. Whether you’re baking for guests, a celebration, or simply yourself (highly encouraged), this cheesecake delivers big flavor with surprisingly little fuss.

What Is a London Fog Cheesecake?

A classic London Fog is a tea latte made with Earl Grey, steamed milk, vanilla, and sometimes a hint of lavender. Translating those flavors into dessert form means infusing cream with Earl Grey tea, layering in vanilla warmth, and letting the flavors mellow inside a rich cheesecake base.

When combined with a Basque-style cheesecake, the tea’s bergamot aroma becomes softer and more rounded, complementing the caramelized top and creamy center rather than overpowering it.

Why You’ll Love This Recipe

• No crust required — pure cheesecake goodness
• Bold flavor from Earl Grey without bitterness
• Creamy, custardy center with a dramatic burnt top
• Blackberry sauce adds brightness and visual appeal
• Perfect for fall, winter, or afternoon tea desserts

Ingredients

London Fog Basque Cheesecake

• 24 oz (680 g) full-fat cream cheese, room temperature
• 1¼ cups granulated sugar
• 1 cup heavy cream
• 3 Earl Grey tea bags (or 2½ tsp loose-leaf)
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• ¼ tsp salt
• ¼ cup all-purpose flour

Blackberry Sauce

• 2 cups fresh or frozen blackberries
• ⅓ cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with 1 tbsp water

Instructions

1. Prepare the Earl Grey Cream

Heat the heavy cream in a small saucepan until just steaming, not boiling. Remove from heat, add Earl Grey tea bags, cover, and steep for 10 minutes. Remove tea bags, gently squeezing out excess cream. Let cool to room temperature.

2. Preheat and Prepare Pan

Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, allowing excess to hang over the sides. This rustic look is part of the Basque cheesecake charm.

3. Mix the Cheesecake Batter

In a large bowl, beat cream cheese and sugar until smooth and creamy, scraping down the sides. Add vanilla extract and salt, mixing gently.

Add eggs one at a time, mixing just until incorporated after each addition. Avoid overmixing to keep the texture silky.

4. Add Tea-Infused Cream

Slowly pour in the cooled Earl Grey cream while mixing on low speed. Sift in flour and fold gently until smooth.

5. Bake

Pour batter into the prepared pan. Bake for 45–50 minutes, until the top is deeply golden brown (almost burnt) and the center still jiggles slightly.

6. Cool

Remove from oven and let cool completely at room temperature. The cheesecake will sink slightly — this is normal. Chill for at least 4 hours or overnight for best texture.

7. Make the Blackberry Sauce

Combine blackberries, sugar, and lemon juice in a saucepan over medium heat. Cook until berries burst and release juices. Stir in cornstarch slurry and simmer until thickened. Cool completely.

8. Serve

Slice cheesecake and spoon blackberry sauce generously over each serving.

Tips for Perfect Basque Cheesecake

• Use room-temperature ingredients for smooth batter
• Don’t fear the burn — the dark top is essential
• Chill fully before slicing for clean cuts
• For stronger tea flavor, steep one extra tea bag

Flavor Variations

• Lavender London Fog: Add ¼ tsp culinary lavender to the cream
• Citrus Twist: Add orange zest to the batter
• Berry Swap: Use raspberry or blueberry sauce

Serving Suggestions

Serve with:

• Hot Earl Grey or vanilla chai
• Fresh whipped cream
• A drizzle of honey or extra sauce

This cheesecake also makes a stunning holiday dessert, afternoon tea centerpiece, or romantic dinner finale.

Fun Fact

Basque cheesecake originated in San Sebastián, Spain, where chefs intentionally embraced imperfection — cracked tops, burnt edges, and creamy centers. It’s proof that some of the best desserts come from breaking the rules.

London Fog Basque Cheesecake with Blackberry Sauce

A creamy burnt Basque cheesecake infused with Earl Grey tea and vanilla, finished with a vibrant blackberry sauce.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 8 slices

Course: Dessert, Snack

Cuisine: American, Autumn

Calories: 380

Ingredients

  

Cheesecake

• 24 oz cream cheese full-fat, room temperature
• 1.25 cups granulated sugar
• 1 cup heavy cream Earl Grey infused
• 3 Earl Grey tea bags
• 1 tsp vanilla extract
• 4 eggs large
• 0.25 tsp salt
• 0.25 cup all-purpose flour

Blackberry Sauce

• 2 cups blackberries fresh or frozen
• 0.33 cup granulated sugar
• 1 tbsp lemon juice
• 1 tsp cornstarch mixed with water

Equipment

• Mixing bowls
• Springform pan
• Saucepan
• Hand mixer or stand mixer

Method

 

1. Infuse cream with Earl Grey tea and cool completely.
2. Preheat oven to 425°F (220°C) and line springform pan with parchment.
3. Beat cream cheese and sugar until smooth. Add vanilla and salt.
4. Add eggs one at a time, mixing gently.
5. Slowly mix in tea-infused cream and flour.
6. Bake 45–50 minutes until deeply golden with a jiggly center.
7. Cool completely and chill before slicing.
8. Cook blackberry sauce ingredients until thickened and cool.

Notes

For best texture, chill overnight before serving.