London Fog Basque Cheesecake with Blackberry Sauce is a refined dessert that blends bold flavors with rustic elegance. Inspired by the beloved London Fog latte—made from Earl Grey tea, milk, and vanilla—this cheesecake incorporates fragrant tea notes into a rich, creamy Basque-style cheesecake. Finished with a vibrant blackberry sauce, the dessert balances sweetness, acidity, and depth in every bite.

Basque cheesecake, known for its deeply caramelized top and custard-like center, is the ideal canvas for Earl Grey’s floral bergamot notes. Unlike traditional cheesecakes that require water baths and precise temperatures, Basque cheesecake embraces imperfection, making it both dramatic and approachable.

What Makes a Basque Cheesecake Unique

Basque cheesecake originated in San Sebastián, Spain, and is intentionally baked at high temperatures. This creates:

A deeply browned, almost burnt exterior
A creamy, barely set interior
Rustic cracks and uneven edges

There is no crust, no water bath, and no need for perfection—only bold flavor and texture contrast.

Why London Fog Flavors Work in Cheesecake

Earl Grey tea brings aromatic citrus notes from bergamot oil, while vanilla softens the bitterness and enhances sweetness. When steeped into cream, these flavors infuse seamlessly into cheesecake batter.

The result is:

Subtle tea aroma
Balanced sweetness
A refined, café-inspired dessert experience

The Role of Blackberry Sauce

Blackberries add brightness and contrast to the richness of the cheesecake. Their natural tartness cuts through the creaminess, while their deep color complements the caramelized top beautifully.

The sauce is simple, vibrant, and essential for balance.

Ingredients

Cheesecake

Cream cheese
Granulated sugar
Eggs
Heavy cream
Earl Grey tea bags
Vanilla extract
Lemon zest
Salt

Blackberry Sauce

Fresh or frozen blackberries
Sugar
Lemon juice
Water

Instructions

Preheat oven to 425°F (220°C). Line a springform pan with parchment.
Heat heavy cream until steaming; steep Earl Grey tea bags for 10 minutes.
Remove tea bags and allow cream to cool slightly.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing gently.
Mix in infused cream, vanilla, lemon zest, and salt.
Pour batter into prepared pan.
Bake 40–45 minutes until deeply golden on top.
Cool at room temperature, then refrigerate at least 4 hours.
Simmer blackberries, sugar, lemon juice, and water until thickened.
Cool sauce completely before serving.
Slice cheesecake and drizzle with blackberry sauce.

How to Achieve the Perfect Burnt Top

High heat is essential. Do not tent or cover the cheesecake. The top should appear deeply caramelized—almost too dark—while the center remains slightly jiggly when removed from the oven.

Tea Infusion Tips

Use high-quality Earl Grey tea
Avoid over-steeping to prevent bitterness
Cool cream slightly before adding to batter

Make-Ahead and Storage Tips

Cheesecake improves after chilling overnight
Store covered in refrigerator up to 4 days
Blackberry sauce keeps up to 1 week refrigerated

Serving Suggestions

Serve London Fog Basque cheesecake:

With afternoon tea
As a dinner party finale
For special occasions
Paired with coffee or espresso

Flavor Variations

Add lavender for floral notes
Swap blackberries for raspberries
Add orange zest instead of lemon
Serve with whipped cream

Common Mistakes to Avoid

Overmixing batter
Underbaking
Skipping parchment lining
Serving before fully chilled

Why This Recipe Works

This recipe respects both traditions: Basque cheesecake’s bold baking method and the delicate balance of London Fog flavors. The result is visually striking, texturally perfect, and deeply flavorful.

Final Thoughts

London Fog Basque Cheesecake with Blackberry Sauce is a dessert that feels luxurious without being fussy. It celebrates contrast—burnt and creamy, sweet and tart, rustic and refined—making it a standout addition to any dessert table.