I’ll never forget the first time I tried my mom’s London Fog Basque Cheesecake with Blackberry Sauce. The rich, creamy texture of the cheesecake, perfectly balanced by the tart and tangy blackberry sauce, was an absolute revelation. It was love at first bite, and I knew I had to master this recipe for myself.
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Why This London Fog Basque Cheesecake with Blackberry Sauce Recipe Will Become Your Go-To
The Secret Behind Perfect London Fog Basque Cheesecake with Blackberry Sauce
What sets this London Fog Basque Cheesecake with Blackberry Sauce apart is the unique blend of flavors and the perfect harmony of textures. The Earl Grey tea leaves infused into the creamy cheesecake batter add a subtle, aromatic complexity that takes this dessert to new heights. And the blackberry sauce, with its perfect balance of sweetness and acidity, provides a divine contrast to the velvety smooth cheesecake.
But the real secret lies in the Basque-style baking method, which results in a luxuriously creamy and custardy interior, wrapped in a delightfully caramelized exterior. It’s a true culinary masterpiece that will leave your guests in awe.
Essential Ingredients You’ll Need
To create this London Fog Basque Cheesecake with Blackberry Sauce, you’ll need a few key ingredients:
- 24 ounces cream cheese, softened: This is the foundation of the cheesecake, providing the rich, creamy texture we all love.
- 1 cup granulated sugar: The perfect sweetener to balance the tanginess of the cream cheese.
- 1/4 cup cornstarch: This helps to stabilize the cheesecake, ensuring a smooth and silky consistency.
- 1 teaspoon vanilla extract: A classic flavor that complements the Earl Grey tea and blackberry notes.
- 4 large eggs: These bind the cheesecake batter together and contribute to the luxurious mouthfeel.
- 1 cup heavy cream: This adds an extra layer of richness and creaminess to the cheesecake.
- 2 tablespoons Earl Grey tea leaves: The star ingredient that infuses the cheesecake with its signature Earl Grey flavor.
- 1 cup fresh blackberries: These provide the perfect tart and tangy contrast to the sweet cheesecake.
- 1/4 cup granulated sugar: This sweetens the blackberry sauce, balancing the fruit’s natural acidity.
- 2 tablespoons water: Helps to create a smooth and pourable blackberry sauce.
- 1 tablespoon lemon juice: Adds a touch of brightness and cuts through the richness of the cheesecake.
Step-by-Step London Fog Basque Cheesecake with Blackberry Sauce Instructions
Preparing Your London Fog Basque Cheesecake with Blackberry Sauce
Prep time for this London Fog Basque Cheesecake with Blackberry Sauce is just 15 minutes, and the total cooking time is 60 minutes, for a total time of 75 minutes. You’ll need a 9-inch springform pan, a food processor or blender, a large mixing bowl, and a saucepan.
1- Begin by preheating your oven to 400°F (200°C). Grease the sides of your springform pan with butter or non-stick cooking spray, then line the bottom with parchment paper.
2- In a food processor or blender, combine the softened cream cheese, 1 cup of granulated sugar, and 1/4 cup of cornstarch. Blend until smooth and creamy, scraping down the sides as needed.
3- One at a time, add the 4 large eggs to the cream cheese mixture, blending well after each addition. Gradually pour in the 1 cup of heavy cream and 2 tablespoons of Earl Grey tea leaves, blending until the batter is silky smooth.
4- Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula. Bake for 60 minutes, or until the edges are set, and the center still has a slight jiggle.
5- While the cheesecake bakes, prepare the blackberry sauce. In a saucepan, combine the 1 cup of fresh blackberries, 1/4 cup of granulated sugar, 2 tablespoons of water, and 1 tablespoon of lemon juice. Bring to a simmer, stirring occasionally, until the berries have softened, and the sauce has thickened, about 10 minutes.
6- Remove the cheesecake from the oven and let it cool completely on a wire rack, about 2 hours. Once cooled, run a knife around the edges of the pan, remove the springform ring, and transfer the cheesecake to a serving plate. Serve the London Fog Basque Cheesecake with the warm blackberry sauce drizzled over the top.
Pro Tips for Success
1- Be sure to use room-temperature cream cheese for a smooth and creamy batter. Cold cream cheese can result in a lumpy texture.
2- Gently fold in the heavy cream to avoid over-mixing, which can lead to air pockets or a dense texture.
3- Bake the cheesecake in a water bath (bain-marie) for an extra-creamy and custardy interior.
4- Let the cheesecake cool completely before removing the springform ring to prevent cracking.
5- Adjust the sweetness of the blackberry sauce to your personal taste by adding more or less sugar.
Serving and Storing Your London Fog Basque Cheesecake with Blackberry Sauce
Perfect Pairings for London Fog Basque Cheesecake with Blackberry Sauce
This London Fog Basque Cheesecake with Blackberry Sauce is a true showstopper, serving 12 people. It’s the perfect dessert to impress your guests at any special occasion, from dinner parties to holiday gatherings. The rich, creamy cheesecake pairs beautifully with a steaming cup of Earl Grey tea or a glass of crisp white wine. For a more indulgent pairing, consider serving it alongside a scoop of vanilla bean ice cream or a drizzle of caramel sauce.
Storage and Make-Ahead Tips
For best results, store any leftover London Fog Basque Cheesecake with Blackberry Sauce in the refrigerator, tightly covered, for up to 5 days. The cheesecake can also be frozen for up to 2 months. To freeze, wrap the entire cheesecake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil.
When ready to serve, thaw the cheesecake in the refrigerator overnight. The blackberry sauce can be made in advance and stored in the refrigerator for up to 1 week. Simply reheat the sauce gently on the stovetop or in the microwave before serving.
Variations and Dietary Adaptations for London Fog Basque Cheesecake with Blackberry Sauce
Creative London Fog Basque Cheesecake with Blackberry Sauce Variations
For a seasonal twist, try swapping out the blackberries for other fresh or frozen berries, such as raspberries, blueberries, or a mixed berry medley. You can also experiment with different tea flavors, like earl grey with lavender or matcha.
Another delightful variation is to add a layer of caramelized white chocolate or a drizzle of salted caramel sauce over the top of the cheesecake for an extra indulgent treat.
Making London Fog Basque Cheesecake with Blackberry Sauce Diet-Friendly
To make this recipe more diet-friendly, you can substitute the cream cheese with a lower-fat version, such as neufchatel cheese. For a gluten-free option, use a gluten-free flour blend in place of the cornstarch. And for a vegan version, replace the cream cheese, heavy cream, and eggs with plant-based alternatives, such as cashew cream and aquafaba (the liquid from a can of chickpeas).
Frequently Asked Questions
Q: Can I use a different type of tea instead of Earl Grey?
A: Absolutely! The London Fog flavor comes from the Earl Grey tea, but you can experiment with other black tea varieties, such as English breakfast or Darjeeling, for a different twist.
Q: How can I tell when the cheesecake is done baking?
A: The cheesecake is done when the edges are set, and the center still has a slight jiggle. You can also use a toothpick or knife to check if the center is still slightly underbaked.
Q: Can I make the cheesecake in advance?
A: Yes, the cheesecake can be made up to 5 days in advance and stored in the refrigerator, tightly covered. The blackberry sauce can also be prepared a week in advance.
Q: How many servings does this recipe yield?
A: This London Fog Basque Cheesecake with Blackberry Sauce recipe yields 12 servings.
Q: What should I do if the cheesecake cracks on the surface?
A: If the cheesecake cracks, don’t worry! You can cover any imperfections with the delicious blackberry sauce or even a dusting of powdered sugar.
London Fog Basque Cheesecake with Blackberry Sauce
- Total Time: 75
- Yield: 12 servings
Description
Indulge in the rich, velvety texture of this London Fog Basque Cheesecake, infused with the aromatic flavors of Earl Grey tea and topped with a vibrant blackberry sauce. This decadent dessert is sure to impress your guests.
Ingredients
– 24 ounces cream cheese, softened
– 1 cup granulated sugar
– 1/4 cup cornstarch
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 cup heavy cream
– 2 tablespoons Earl Grey tea leaves
– 1 cup fresh blackberries
– 1/4 cup granulated sugar
– 2 tablespoons water
– 1 tablespoon lemon juice
Instructions
1. Preheat the oven to 400°F (200°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat the cream cheese with a hand mixer until smooth and creamy. Gradually add in the 1 cup of sugar and cornstarch, and mix until well combined.
3. Add the vanilla extract and eggs one at a time, beating well after each addition.
4. In a small saucepan, combine the heavy cream and Earl Grey tea leaves. Heat over medium, stirring occasionally, until the mixture just comes to a simmer. Remove from heat and let steep for 15 minutes.
5. Strain the tea-infused cream through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the tea leaves.
6. Slowly pour the tea-infused cream into the cream cheese mixture, beating until fully incorporated.
7. Pour the batter into the prepared springform pan and bake for 50-60 minutes, until the edges are set but the center is still slightly jiggly.
8. Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour.
9. Remove the cheesecake from the oven and let it cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
10. In a small saucepan, combine the blackberries, 1/4 cup sugar, water, and lemon juice. Cook over medium heat, stirring occasionally, until the berries have broken down and the sauce has thickened, about 10-15 minutes.
11. Remove the cheesecake from the springform pan and serve slices drizzled with the warm blackberry sauce.
Notes
– For a deeper Earl Grey flavor, you can use 3 tablespoons of tea leaves.
– The cheesecake can be made a day in advance and stored in the refrigerator until ready to serve.
– Leftover blackberry sauce can be stored in the refrigerator for up to 1 week and used on other desserts or as a pancake topping.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
Conclusion
This London Fog Basque Cheesecake with Blackberry Sauce is a true culinary masterpiece that will wow your family and friends. The combination of the aromatic Earl Grey tea-infused cheesecake and the tart, tangy blackberry sauce is simply divine. With its rich, creamy texture and elegant presentation, this recipe is sure to become a new favorite in your dessert repertoire. So what are you waiting for? Grab those ingredients and get baking – your taste buds are in for a real treat!
