Name: London Fog Basque Cheesecake with Blackberry Sauce
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Ingredients: 2 cups cream cheese (full-fat, room temperature); 1 cup granulated sugar; 4 eggs (large, room temperature); 1.25 cups heavy cream (infused with Earl Grey tea); 2 tbsp Earl Grey tea (loose leaf); 1 tbsp vanilla extract; 1 tsp lemon zest; 0.25 tsp salt; 2 cups blackberries (fresh or frozen); 0.33 cup granulated sugar (for sauce); 1 tbsp lemon juice; 1 tsp vanilla extract (for sauce)

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If you love the creamy drama of a Basque cheesecake and the comforting elegance of a London Fog latte, this dessert is destined to become your new favorite showstopper. The London Fog Basque Cheesecake with Blackberry Sauce combines the deeply caramelized, custardy texture of classic burnt Basque cheesecake with the fragrant notes of Earl Grey tea, vanilla, and citrus — all finished with a vibrant, tangy blackberry sauce.

This dessert is bold yet refined, rustic yet luxurious. Unlike traditional cheesecakes that rely on crusts and water baths, Basque cheesecake embraces imperfection. Its cracked surface, darkly baked top, and ultra-creamy interior are not flaws — they are features. Adding London Fog flavors elevates this iconic dessert into something modern, elegant, and irresistibly unique.

What Is a London Fog Dessert?

A London Fog is traditionally a latte made with Earl Grey tea, steamed milk, vanilla, and often a hint of citrus. Translating those flavors into dessert form means infusing Earl Grey into cream, enhancing it with vanilla, and balancing richness with brightness — which is exactly what this cheesecake does.

The floral bergamot notes of Earl Grey cut through the richness of cream cheese, while the blackberry sauce adds acidity, color, and depth. Every bite feels indulgent without being heavy.

Why Basque Cheesecake Is Perfect for This Flavor Profile

Basque cheesecake is known for:

No crust
No water bath
High-heat baking
Deep caramelization
Custardy, almost spoonable center

That high heat amplifies the vanilla and tea aromas while giving the cheesecake its signature burnt top. The slightly bitter edge of caramelization pairs beautifully with bergamot and berries, making this dessert complex yet balanced.

Ingredients for London Fog Basque Cheesecake

For the Cheesecake

2 cups (450 g) full-fat cream cheese, room temperature
1 cup granulated sugar
4 large eggs, room temperature
1 ¼ cups heavy cream
2 tablespoons loose Earl Grey tea (or contents of 4 tea bags)
1 tablespoon vanilla extract
1 teaspoon lemon zest
¼ teaspoon salt

For the Blackberry Sauce

2 cups fresh or frozen blackberries
⅓ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract

Instructions: How to Make London Fog Basque Cheesecake

Step 1: Infuse the Cream

Heat the heavy cream until just steaming (do not boil). Remove from heat, add Earl Grey tea, cover, and steep for 15 minutes. Strain and discard tea leaves. Let cream cool to room temperature.

Step 2: Prepare the Pan

Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, allowing it to overhang the sides. This rustic look is traditional.

Step 3: Make the Batter

In a large bowl, beat cream cheese and sugar until smooth and glossy. Add eggs one at a time, mixing gently to avoid excess air. Stir in infused cream, vanilla extract, lemon zest, and salt.

Step 4: Bake

Pour batter into the prepared pan. Bake for 45–50 minutes until the top is deeply golden brown and the center jiggles slightly when shaken.

Step 5: Cool

Let cheesecake cool completely at room temperature, then refrigerate for at least 4 hours (overnight is ideal).