Creamy basque cheesecake is flavoured with fragrant earl grey tea and vanilla in this London Fog basque cheesecake topped with a tangy blackberry sauce.
This decadent basque cheesecake blends one of my favourite desserts with one of my favourite drinks. With its ultra creamy texture and deeply caramelized edges, basque burnt cheesecake is always a delight. The combination of heavy cream in the batter and a high baking temperature is what gives basque cheesecake its iconic look, texture, and flavour.
Invented in Vancouver, BC, the London fog is a popular beverage here on the West Coast. This creamy tea latte blends fragrant earl grey with sweet vanilla. Earl grey infused cream and vanilla bean paste bring those familiar London fog flavours to this luscious cheesecake. Topped with a tangy blackberry sauce, this London fog basque cheesecake is the perfect indulgent dessert.
Ingredients
Earl grey tea: Fragrant earl grey tea adds a subtle flavour to the cheesecake. Earl grey gets its distinctive flavour from the addition of bergamot orange, a fragrant slightly bitter citrus. You will need to use 8 tea bags to infuse the cream and be sure to squeeze any excess cream out of the tea bags after steeping.
Vanilla: To get a really intense vanilla flavour, I used a vanilla bean paste. The brand I used was LorAnn organic Madagascar vanilla bean paste. You can substitute with vanilla extract instead if you prefer.
Heavy cream: The addition of heavy cream is what sets basque cheesecake apart. I used a 33% whipping cream.
Blackberries: The blackberry sauce can be made using either fresh or frozen blackberries. If using frozen, allow the berries to thaw before blending.
Crème de cassis: Crème de cassis is blackcurrant liqueur made primarily, though not exclusively, in France. I like adding a splash to the blackberry sauce, although you could omit it if desired.
How to Make London Fog Basque Cheesecake
Steep the cream
In a saucepan, warm the heavy cream over medium heat. When hot, add the tea bags, pressing down to submerge them. When the cream is hot but before it begins to boil, remove from the heat. Cover and let steep for at least 30 minutes.
After steeping, remove the tea bags. Squeeze the tea bags well to reserve as much of the cream as you can. Strain the cream into a measuring cup. Add more cream if needed to ensure there is at least 1 1/2 cups cream.
Make the batter
In a stand mixer, combine the softened cream cheese and sugar. Cream on low with a paddle attachment until the cream cheese is smooth. Scrape down the sides of the bowl as needed to ensure the cream cheese mixture is smooth.
Add the eggs one at a time, beating on low just until combined, scraping the bowl as needed. Add the vanilla paste and the earl grey steeped cream. Mix on low just until combined. Sift the flour and then add to the mixer. Mix on low just until the flour is fully combined.
Bake the cheesecake
Preheat the oven to 425°F. Cut two large squares of parchment paper to line a 9″ springform pan making sure that they will come up about 2 inches past the top. Scrunch the parchment paper and then smooth out. Overlap the two papers in the pan, pressing them evenly into the pan. The edges will be crinkled. Spray lightly with non-stick spray.
Pour the batter into the parchment lined pan. Bake for 50 to 60 minutes until the top of the cheesecake is well browned. The cheesecake should still be jiggly in the middle but not runny. Remove from the oven and let cool for at least 4 hours before serving.
Make the blackberry sauce
Blend the blackberries in a food processor. Pour the berries into a fine mesh strainer over a bowl. Using a spatula, work the blended berries through the strainer until only the seeds are left. Scrape any excess purée from the bottom of the strainer, then transfer the purée to a small saucepan and discard the seeds.
In a separate bowl, whisk together the sugar and cornstarch. Whisk the dry ingredients into the blackberry purée along with the lemon juice and turn the heat to medium low. Cook, whisking constantly, until the purée begins to bubble and thicken.
Remove from the heat. Add the cassis, if using. Pour the filling into a bowl and cover with a piece of cling film. Chill until ready to serve.
Serve the London Fog Basque Cheesecake with Blackberry Sauce
This cheesecake is best served the same day it’s baked, after cooling for 4 to 6 hours. It can be chilled overnight in the fridge, however the texture will be firmer. To serve, remove the outer ring from the pan. Carefully peel the parchment off the sides of the cheesecake. Use a hot knife to cut the cheesecake into slices. Top each slice with the blackberry sauce and fresh blackberries. Enjoy!
