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London Fog Basque Cheesecake with Blackberry Sauce

A creamy burnt Basque cheesecake infused with Earl Grey tea and vanilla, topped with a vibrant homemade blackberry sauce.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Dessert
Cuisine: European, Modern
Calories: 420

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

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Saucepan

Method
 

  1. Infuse heavy cream with Earl Grey tea and cool.
  2. Preheat oven to 425°F (220°C) and line springform pan with parchment.
  3. Beat cream cheese and sugar until smooth, then add eggs one at a time.
  4. Mix in infused cream, vanilla, lemon zest, and salt.
  5. Bake 45–50 minutes until deeply golden with a jiggly center.
  6. Cool completely, then chill at least 4 hours.
  7. Simmer blackberries, sugar, and lemon juice; finish with vanilla.

Notes

Cheesecake firms as it chills; do not overbake.