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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.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
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.