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London Fog Basque Cheesecake with Blackberry Sauce

A rich, creamy cheesecake infused with the flavors of Earl Grey tea, topped with a sweet and tart blackberry sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Sweet Treat
Cuisine: American, European
Calories: 450
Ingredients Method Notes

Ingredients
  

Cheesecake Batter
  • 2 cups cream cheese, softened Ensure cream cheese is at room temperature for easy mixing.
  • 1 cup sugar Regular granulated sugar is recommended.
  • 4 large eggs Use fresh eggs for best results.
  • 1/2 cup heavy cream Can substitute with a lighter cream if desired.
  • 1 tablespoon vanilla extract Pure vanilla extract is preferred.
  • 1 tablespoon brewed Earl Grey tea (cooled) Use good quality Earl Grey for better flavor.
  • 1 teaspoon lemon zest Freshly grated lemon zest is best.
  • 1/4 teaspoon salt
Blackberry Sauce
  • 1 cup blackberries Fresh or frozen blackberries can be used.
  • 1/4 cup sugar Adjust based on sweetness preference.
  • 1 tablespoon lemon juice Fresh lemon juice is recommended.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, use a hand mixer to beat together the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Pour in the heavy cream, vanilla extract, brewed Earl Grey tea, lemon zest, and salt. Blend until fully combined.
  5. Pour the batter into a greased 9-inch springform pan.
Baking
  1. Bake in the oven for about 45-50 minutes, until the top is golden brown and the center is slightly jiggly but mostly set.
  2. Allow the cheesecake to cool at room temperature for at least 1 hour, then refrigerate for a few hours or overnight.
Making the Sauce
  1. In a small pot, combine blackberries, sugar, and lemon juice. Cook over medium heat until the blackberries have broken down and formed a sauce, about 10 minutes.
  2. Once the cheesecake is set, drizzle the warm blackberry sauce on top before serving.

Notes

Make the cheesecake a day in advance for the best flavor. Store in an airtight container in the refrigerator for 5-7 days.