Ingredients
London Fog Basque Cheesecake
- 1 ½ cups heavy whipping cream, plus more as needed
- 8 Earl Grey tea bags
- 4 x 250 g cream cheese, softened
- 1 ½ cups sugar
- 4 eggs, room temperature
- 2 tsp vanilla bean paste or vanilla extract
- 2 tbsp flour
Blackberry Sauce
- 3 cups blackberries, thawed if frozen
- 6 tbsp sugar
- 2 tsp cornstarch
- 1 tsp lemon juice
- 1 tbsp crème de cassis (optional)
- Fresh blackberries, for garnish
Instructions
- Steep the Earl Grey Cream: In a saucepan over medium heat, warm 1 ½ cups heavy whipping cream until hot but not boiling. Add the 8 Earl Grey tea bags, pressing down to fully submerge. Remove from heat before it boils, cover, and steep for at least 30 minutes.
- Prepare the Cream: Remove and squeeze the tea bags to extract as much infused cream as possible, then strain the cream into a measuring cup. Add extra cream if needed to ensure you have 1 ½ cups total.
- Cream Cheese Mixture: Using a stand mixer fitted with a paddle attachment, beat the softened cream cheese and 1 ½ cups sugar on low speed until smooth. Scrape the sides as needed.
- Add Eggs and Flavorings: Add eggs one at a time, mixing just until combined after each addition. Add the vanilla bean paste and the Earl Grey cream, mixing on low until incorporated.
- Incorporate Flour: Sift the 2 tablespoons of flour into the mixture and mix on low speed just until the flour is fully combined.
- Prepare Pan and Bake: Preheat oven to 425°F (220°C). Line a 9-inch springform pan with two large parchment paper squares so that the paper extends 2 inches above the rim. Lightly spray with non-stick spray. Pour the batter into the pan. Bake for 50 to 60 minutes until the top is well browned and the center jiggles but is not runny.
- Cool the Cheesecake: Remove cheesecake from oven and cool at room temperature for at least 4 hours to set fully before serving.
- Make Blackberry Sauce: Blend 3 cups blackberries in a food processor, then strain through a fine mesh sieve to remove seeds. Combine the sugar and cornstarch in a bowl, whisk into the blackberry purée along with lemon juice. Cook the mixture over medium-low heat, whisking constantly until it bubbles and thickens.
- Finish the Sauce: Remove from heat, stir in the optional crème de cassis if using, then cover and chill until ready to serve.
- Serve: Remove the cheesecake from the springform pan and peel off the parchment paper carefully. Use a hot knife to slice. Top each slice with blackberry sauce and fresh blackberries. Enjoy immediately for best texture.
Notes
- Ensure the cream is hot but not boiling when adding tea bags to avoid bitterness.
- Steeping the tea for at least 30 minutes is essential for a strong Earl Grey flavor.
- Use room temperature eggs for a smoother batter.
- Do not overmix after adding flour to maintain a light texture.
- The cheesecake will be jiggly in the center; it firms up as it cools.
- For a more alcoholic flavor, add crème de cassis to the blackberry sauce.
- This cheesecake is best served the same day it is baked but can be refrigerated overnight; expect a firmer texture if chilled longer.
- Use a hot knife (dip in hot water and wipe dry) to ensure clean cuts.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
