Description
Savor the Earl Grey magic of London Fog Basque Cheesecake, where creamy vanilla and fragrant tea leaves dance together in a rustic, cracked-top delight that whispers comfort with each delectable slice. Baking this dreamy dessert brings pure joy, turning your kitchen into a cozy sanctuary of sweet, aromatic bliss.
Ingredients
Scale
Primary Ingredients:
- 4 250g packages cream cheese
- 4 large eggs
- 1 ½ cups heavy whipping cream
- 3 cups blackberries
Supporting Ingredients:
- 1 ½ cups granulated sugar
- 6 tablespoons sugar
- 2 teaspoons vanilla bean paste
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon lemon juice
Flavoring Ingredients:
- 8 Earl Grey tea bags
- 1 tablespoon creme de cassis
- Fresh blackberries for garnish
Instructions
- Steep 8 Earl Grey tea bags in 1 ½ cups heavy cream heated until steaming. Cover and let sit for 30 minutes, then strain the cream and allow it to cool completely.
- Soften 4 packages (1 kg total) of cream cheese at room temperature. Beat the cream cheese with 1 ½ cups granulated sugar until completely smooth.
- Add 4 room-temperature eggs one at a time to the cream cheese mixture, mixing thoroughly after each addition.
- Pour in 2 teaspoons vanilla bean paste and the strained tea-infused cream. Mix until just combined.
- Sift 2 tablespoons all-purpose flour into the batter, gently folding until no dry spots remain. Do not overmix.
- Preheat your oven to 425°F. Line a 9-inch springform pan with parchment paper that extends at least 2 inches above the rim. Lightly spray the parchment with non-stick spray.
- Carefully pour the batter into the prepared pan, ensuring the parchment creates dramatic, uneven edges.
- Bake at 425°F for 50-60 minutes, watching for a deeply golden brown top with a slight center wobble.
- Remove from the oven and let the cheesecake cool completely at room temperature for at least 4 hours.
- Prepare the blackberry sauce by combining 3 cups blackberries, 6 tablespoons sugar, 2 teaspoons cornstarch, 1 teaspoon lemon juice, and 1 tablespoon crème de cassis in a saucepan.
- Cook the blackberry sauce over medium heat for 8-10 minutes until thickened, then let it cool slightly.
- Slice the cheesecake, drizzle with blackberry sauce, and garnish with fresh blackberries before serving.
Notes
- Work with room temperature ingredients to ensure a smooth, lump-free batter that blends perfectly.
- Don’t panic about the wrinkled, dark golden crust – it’s a signature feature of Basque-style cheesecake and signals deep, caramelized flavor.
- Steep your Earl Grey tea longer for a more intense bergamot flavor, or swap in lavender tea for a different aromatic profile.
- Use a springform pan with high sides and make sure parchment paper extends well above the rim to catch any potential overflow during baking.
- Prep Time: 40 minutes
- Cook Time: 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 480
- Sugar: 36 g
- Sodium: 220 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 1 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 120 mg