The Ultimate London Fog Basque Cheesecake with Blackberry Sauce

Few desserts possess the sublime power to stop a conversation mid-sentence, but a perfectly executed Basque Cheesecake is one of them. Now, imagine elevating this cult-favorite dessert with the aromatic sophistication of a London Fog latte—a beloved blend of Earl Grey tea, vanilla, and lavender. This London Fog Basque Cheesecake with Blackberry Sauce is not just a dessert; it’s an experience. It combines the iconic, intentionally burnt top and luxuriously creamy, custard-like interior of a classic Basque cheesecake with the fragrant, citrusy notes of bergamot and a hint of floral lavender. Finished with a tart, vibrant blackberry sauce that cuts through the richness, this recipe is the perfect marriage of elegant tea-time flavors and rustic, decadent dessert.

Originating from the La Viña restaurant in Spain’s Basque Country, the “tarta de queso” took the world by storm with its deceptively simple, crustless form and deep, caramelized top. My version is a loving tribute, infused with flavors that tell a different story. The “London Fog” component—a drink made with Earl Grey tea, steamed milk, and vanilla syrup—translates beautifully into a baked cheesecake. The blackberry sauce isn’t merely a garnish; it’s a necessary counterpart, its bright acidity and deep berry flavor creating a perfect flavor symphony with every forkful.

This recipe is designed for the home baker who seeks impressive results without fussy techniques. There’s no water bath to worry about, no crust to pre-bake, and no fear of cracking—here, the dark, almost burnt top is the goal. The magic lies in high heat and simple, quality ingredients. Let’s embark on creating this stunning centerpiece dessert that is as unforgettable in flavor as it is in appearance.

The Cultural Fusion in a Pan

The beauty of this dessert lies in its delicious cultural hybridity. The Basque cheesecake is a testament to Spanish culinary simplicity and confidence. It’s a dessert that proudly shows its imperfections, celebrating the beauty of the “burnt.” The London Fog, on the other hand, is a modern café classic, with roots in Pacific Northwest coffee culture, evoking cozy afternoons and literary comforts. Bringing them together creates a narrative on a plate: the rustic, communal spirit of San Sebastian meets the intimate, contemplative ritual of a perfectly brewed cup of tea. The blackberry sauce adds a touch of woodland wildness, a nod to foraging and seasonal, fresh fruit. This cheesecake isn’t just eaten; it’s discussed, deconstructed, and dreamt about.

Ingredients

For the London Fog Basque Cheesecake:

• 4 (8-ounce) blocks full-fat cream cheese, completely softened at room temperature
• 1 ½ cups granulated sugar
• 6 large eggs, at room temperature
• 2 cups heavy cream, at room temperature
• 1 tablespoon all-purpose flour
• 1 teaspoon fine sea salt
• 2 tablespoons loose leaf Earl Grey tea, finely ground in a spice grinder or mortar & pestle (or contents of 4-5 high-quality tea bags)
• 2 teaspoons vanilla bean paste or pure vanilla extract
• 1 teaspoon culinary-grade lavender buds (optional, but recommended)

For the Blackberry Sauce:

• 12 ounces fresh or frozen blackberries
• ⅓ cup granulated sugar
• Zest and juice of 1 medium lemon
• 2 tablespoons water
• 1 teaspoon cornstarch mixed with 1 tablespoon cold water (slurry, for thickening)

Instructions

1. Infuse the Cream: Begin by gently warming ½ cup of the heavy cream in a small saucepan over medium-low heat until it just begins to steam. Do not boil. Remove from heat and stir in the ground Earl Grey tea and lavender buds (if using). Cover and let steep for 20-30 minutes to allow the flavors to fully infuse. Strain the cream through a fine-mesh sieve, pressing on the solids to extract all flavor. Discard the tea/lavender solids. Let the infused cream cool to room temperature.
2. Prepare for Baking: Preheat your oven to 400°F (200°C). Take a 9-inch springform pan. Do not grease it. Cut two large pieces of parchment paper. Crumple each piece, then flatten them out—this makes them more pliable. Line the springform pan by pressing one piece in one direction and the other perpendicular, ensuring the entire interior and at least 2 inches up the sides are covered. The parchment should be creased and rustic; this is part of the charm. Place the pan on a rimmed baking sheet.
3. Make the Cheesecake Batter: In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and hand mixer), beat the softened cream cheese on medium speed until it is completely smooth, creamy, and free of any lumps, about 3-4 minutes. Scrape down the bowl and beater thoroughly.
4. Add Sugar: With the mixer on low, gradually add the sugar. Once incorporated, increase speed to medium and beat for another 2-3 minutes until the mixture is smooth and slightly fluffy. Scrape down the bowl again.
5. Incorporate Eggs: Add the eggs, one at a time, mixing on low speed just until each egg is fully combined before adding the next. Overmixing at this stage incorporates too much air, which can cause cracks. After the last egg is mixed in, scrape the bowl and beat for just 10 more seconds to ensure homogeneity.
6. Finish the Batter: To the infused, cooled cream, add the remaining 1 ½ cups of plain heavy cream and the vanilla. With the mixer on low, slowly pour this cream mixture into the cheesecake batter. Mix just until combined. Finally, sift the flour and salt over the batter. Mix on low for the final time, just until no dry streaks remain. The batter should be silky, liquid, and slightly voluminous.
7. Bake: Pour the batter into the prepared parchment-lined pan. Place the pan (on the baking sheet) in the center of the preheated oven. Bake for 50-65 minutes. The goal is a deeply dark, nearly black top that is puffed and set around the edges but still has a significant, dramatic jiggle in the center—think Jell-O. It will look underdone, and that is correct. Start checking at 50 minutes, but don’t be alarmed if it needs the full time.
8. Cool: Turn off the oven and crack the door open slightly. Let the cheesecake sit in the cooling oven for 1 hour. This gentle cooldown helps prevent shocking and collapsing. After an hour, remove it from the oven and transfer the pan to a wire rack to cool completely to room temperature, about 2-3 hours. Then, refrigerate uncovered for at least 8 hours, or preferably overnight. The cheesecake will deflate and the center will set to a sublime, creamy custard texture.
9. Make the Blackberry Sauce: While the cheesecake chills, make the sauce. In a medium saucepan, combine blackberries, sugar, lemon zest, lemon juice, and 2 tablespoons of water. Cook over medium heat, stirring occasionally, until the berries break down and release their juices, about 8-10 minutes.
10. Thicken the Sauce: Use a fork or potato masher to gently crush the berries to your desired consistency (some whole berries are nice). Bring to a gentle simmer. Stir the cornstarch slurry and drizzle it into the bubbling sauce, stirring constantly. Cook for 1-2 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and let cool completely. The sauce will continue to thicken as it cools. Store in an airtight container in the fridge until ready to serve.
11. Serve: Carefully remove the chilled cheesecake from the springform pan and peel away the parchment paper. Place on a serving plate. Dust very lightly with powdered sugar if desired. Slice with a sharp knife dipped in hot water for clean cuts. Serve each slice with a generous spoonful of the cool blackberry sauce.

Pro Tips for Perfection

• Room Temperature is Non-Negotiable: All refrigerated ingredients (cream cheese, eggs, cream) MUST be at true room temperature (out for 2-3 hours). This ensures a smooth, lump-free batter that bakes evenly.
• Embrace the Jiggle: The biggest rookie mistake is overbaking. That intense jiggle in the center is your friend. It will set up perfectly in the fridge. If the top is dark brown and the center jiggles as one mass (not liquidy), it’s done.
• Tea Quality Matters: Use the best loose-leaf Earl Grey tea you can find for the most pronounced bergamot flavor. Cheap tea bags often contain artificial flavors that won’t shine through.
• Lavender Caution: Culinary lavender is potent. Use a light hand. If you’re unsure, you can omit it, but it truly completes the London Fog profile.
• Resting is Key: Do not skip the overnight chill. This allows the flavors to meld and the texture to achieve its legendary creamy, dense-yet-light consistency.

Variations & Serving Suggestions

• Citrus Twist: Substitute the lemon in the blackberry sauce with an orange for a sweeter, more floral note.
• Chocolate Swirl: For a decadent twist, melt ½ cup of dark chocolate and drizzle it over the batter before baking. Use a knife to swirl it gently.
• Individual Portions: Bake in 6-ounce ramekins for about 25-30 minutes for stunning personal desserts.
• Serving: This cheesecake is fantastic with a cup of strong coffee, a glass of dessert wine like a late-harvest Riesling, or, of course, a steaming London Fog latte.

This London Fog Basque Cheesecake with Blackberry Sauce is more than a recipe—it’s a statement. It proves that elegance can be rustic, that complex flavors can arise from simple methods, and that the most memorable desserts are those made with both confidence and joy. Enjoy the process, and prepare for the rave reviews.

London Fog Basque Cheesecake with Blackberry Sauce

A stunning crustless cheesecake infused with Earl Grey tea and lavender, featuring a dark caramelized top and a creamy interior, served with a vibrant homemade blackberry sauce.

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Prep Time 40 minutes mins

Cook Time 1 hour hr

Total Time 10 hours hrs

Servings: 12 slices

Course: Dessert

Cuisine: American, Fusion, Spanish

Calories: 520

Ingredients

  

London Fog Basque Cheesecake

• 4 8-oz blocks full-fat cream cheese softened at room temperature
• 1.5 cups granulated sugar
• 6 large eggs at room temperature
• 2 cups heavy cream divided, at room temperature
• 1 tbsp all-purpose flour
• 1 tsp fine sea salt
• 2 tbsp loose leaf Earl Grey tea finely ground
• 2 tsp vanilla bean paste or pure vanilla extract
• 1 tsp culinary lavender buds optional

Blackberry Sauce

• 12 oz fresh or frozen blackberries
• 0.33 cup granulated sugar
• 1 lemon zest and juice
• 2 tbsp water
• 1 tsp cornstarch mixed with 1 tbsp cold water

Equipment

• 9-inch springform pan
• Stand mixer or hand mixer
• Fine-Mesh Sieve
• Rimmed Baking Sheet
• Medium Saucepan
• Mixing bowls

Method

 

1. Infuse 1/2 cup of the heavy cream by warming it gently until steaming. Remove from heat, add ground Earl Grey tea and lavender. Steep covered for 20-30 mins. Strain and cool to room temperature.
2. Preheat oven to 400°F (200°C). Line a 9-inch springform pan with two large, crinkled pieces of parchment paper, covering the bottom and sides. Place on a rimmed baking sheet.
3. In a stand mixer, beat softened cream cheese until completely smooth, about 3-4 minutes. Scrape bowl.
4. With mixer on low, gradually add sugar. Increase speed to medium and beat for 2-3 minutes until smooth. Scrape bowl.
5. Add eggs one at a time on low speed, mixing just until each is incorporated before adding the next. Scrape bowl.
6. To the infused cream, add the remaining 1.5 cups plain heavy cream and vanilla. With mixer on low, slowly pour into cheesecake batter. Mix just until combined.
7. Sift flour and salt over the batter. Mix on low speed just until no dry streaks remain.
8. Pour batter into prepared pan. Bake for 50-65 minutes, until top is very dark but the center still has a pronounced jiggle.
9. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then remove to a wire rack to cool completely to room temperature. Refrigerate uncovered overnight.
10. For sauce: Combine blackberries, sugar, lemon zest/juice, and water in saucepan. Cook over medium heat 8-10 mins until berries break down. Mash to desired consistency.
11. Bring sauce to a simmer. Stir in cornstarch slurry. Cook 1-2 mins until glossy and slightly thickened. Remove from heat and cool completely. Refrigerate.
12. To serve, remove cheesecake from pan and parchment. Slice with a hot knife. Serve each slice with a generous spoonful of blackberry sauce.

Notes

All ingredients must be at room temperature for a smooth batter. Do not overbake—the dramatic jiggle is key. The cheesecake must chill overnight for proper texture and flavor. Lavender is optional but recommended for authentic London Fog flavor.