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London Fog Basque Cheesecake with Blackberry Sauce

A luxurious Earl Grey–infused Basque burnt cheesecake topped with a vibrant homemade blackberry sauce.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: European, Fusion
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake
  • 2 cups heavy cream infused with Earl Grey
  • 3-4 Earl Grey tea bags or 2 tbsp loose leaf
  • 24 oz cream cheese softened
  • 1 cup sugar
  • 4 eggs large
  • 1 tbsp vanilla extract
  • 0.5 tsp salt
  • 0.25 cup flour
Blackberry Sauce
  • 2 cups blackberries fresh or frozen
  • 0.25 cup sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • 1 tbsp water as needed

Equipment

  • Springform pan
  • Mixing bowls
  • Saucepan
  • Whisk

Method
 

  1. Warm cream, add Earl Grey, and steep for 10–15 minutes. Strain and cool completely.
  2. Line a 9-inch springform pan with parchment paper, creating high edges.
  3. Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla, salt, and flour.
  4. Slowly whisk in the cooled Earl Grey cream until batter is silky.
  5. Bake at 400°F (205°C) for 50–60 minutes until deeply golden but jiggly in the center.
  6. Simmer blackberries, sugar, lemon juice, zest, and water for 8–10 minutes to make the sauce.
  7. Cool cheesecake, slice, and top with blackberry sauce.

Notes

Cool the Earl Grey cream completely before adding to batter. Slight jiggle is perfect for custard-like texture.