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
- Prepare Earl Grey Cream: In a saucepan, gently warm 1 ½ cups of heavy whipping cream over medium heat. Add 8 Earl Grey tea bags to the hot cream and press down to submerge them fully. Once the cream is hot but before it boils, remove from heat. Cover and steep for at least 30 minutes to infuse the tea flavor.
- Strain Tea Cream: After steeping, remove the tea bags, squeezing them to extract as much cream as possible. Strain the cream through a fine sieve into a measuring cup, adding more cream if necessary to obtain 1 ½ cups of tea-infused cream.
- Mix Cheesecake Batter: In a stand mixer fitted with a paddle attachment, beat the softened cream cheese and 1 ½ cups sugar on low speed until smooth and creamy. Add eggs one at a time, beating gently just until combined after each addition. Mix in 2 teaspoons vanilla bean paste followed by the Earl Grey cream. Sift 2 tablespoons flour and incorporate into the batter, mixing on low just until combined.
- Prepare Pan and Bake: Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with two large squares of parchment paper, letting the edges extend 2 inches above the pan’s rim. Crumple and then smooth the parchment to fit inside. Spray lightly with non-stick spray. Pour the batter into the pan, then bake for 50 to 60 minutes until the cheesecake top is deeply browned and the center jiggles but is not liquid.
- Cool Cheesecake: Remove the cheesecake from the oven and allow it to cool completely for at least 4 hours to set the texture properly. The cheesecake will firm up as it cools.
- Make Blackberry Sauce: Puree 3 cups blackberries in a food processor. Press the mixture through a fine mesh strainer into a bowl, using a spatula to extract maximum juice while leaving the seeds behind. Transfer the smooth purée to a small saucepan.
- Cook Sauce: In a small bowl, whisk together 6 tablespoons sugar and 2 teaspoons cornstarch. Add this mixture along with 1 teaspoon lemon juice to the blackberry purée. Heat over medium-low, stirring constantly until the sauce thickens and bubbles.
- Finish Sauce: Remove from heat and stir in 1 tablespoon crème de cassis if desired. Pour sauce into a bowl, cover with cling film, and refrigerate until serving.
- Serve Cheesecake: When ready to serve, remove the cheesecake ring, peel away the parchment carefully. Use a hot knife to slice the cheesecake to prevent sticking. Top each slice with blackberry sauce and fresh blackberries for garnish. Serve chilled or at room temperature.
Notes
- Steeping the Earl Grey tea in hot cream infuses the cheesecake with a delicate, fragrant flavor that’s key to the London Fog theme.
- Ensure the cream cheese is fully softened for a smooth batter without lumps.
- Use room temperature eggs to avoid curdling the batter during mixing.
- The cheesecake is best served the same day after cooling but can be refrigerated overnight for a firmer texture.
- Using parchment paper with edges extending above the pan allows the cheesecake to rise and develop its characteristic burnt top without overflowing.
- The blackberry sauce can be prepared ahead and chilled; the optional crème de cassis adds a subtle depth to the sauce.
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
