There’s something truly enchanting about merging the rich, creamy bliss of cheesecake with the fragrant notes of Earl Grey tea. The first time I savored a London Fog drink, I was captivated by how the silky warmth of vanilla and the aromatic charm of bergamot danced together in my cup. Inspired by that moment, I crafted a London Fog Basque Cheesecake with Blackberry Sauce that captures all of that magic in every bite.
Imagine pulling this golden beauty from the oven, just the right amount of jiggle in the center, teasing you with promises of decadence. And then there’s the bright, tart blackberry sauce drizzled over it, adding a burst of freshness that elevates this dessert beyond the ordinary. Perfect for impressing guests during a dinner party or simply indulging on a cozy night in, this cheesecake strikes a balance between elegance and ease. Say goodbye to boring fast food desserts, and let's dive into a recipe that transforms your kitchen into a haven of flavor! Enjoy the process, and get ready to savor something truly unforgettable.
Why You'll Love This London Fog Basque Cheesecake with Blackberry Sauce
- This recipe is incredibly easy to prepare, making it perfect for both novice and experienced bakers.
- The delightful combination of Earl Grey tea and creamy cheesecake creates an unforgettable flavor that will leave everyone wanting more.
- Its versatility means it can be served at upscale gatherings or enjoyed during a quiet evening at home, appealing to all occasions.
- Visually, the golden crust and vibrant blackberry sauce create a stunning centerpiece that will impress your guests and make your dessert table stand out.
London Fog Basque Cheesecake Ingredients
• Get ready to create pure dessert magic!
For the Cheesecake Batter
• 24 oz cream cheese – ensure it's softened for a smooth and creamy texture.
• 1.25 cups granulated sugar – this sweetens the cheesecake perfectly.
• 4 large eggs – they add structure and richness to the cheesecake.
• 1 cup heavy cream – for that luscious, velvety consistency.
• 2 teaspoon vanilla extract – enhances the flavor with warm, sweet notes.
• 1 teaspoon lemon zest – adds a bright pop of freshness to balance the richness.
• 2 tablespoon all-purpose flour – helps stabilize the cheesecake while baking.
For the Blackberry Sauce
• 2 cups blackberries – these provide a tart contrast that complements the cheesecake beautifully.
Explore the simple yet vibrant ingredients in this London Fog Basque Cheesecake with Blackberry Sauce, and let your culinary adventure begin!
How to Make London Fog Basque Cheesecake
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Infuse the heavy cream with Earl Grey tea. Begin by gently heating the cream in a saucepan over medium heat until it’s warm, then stir in 2-3 bags of Earl Grey tea. Let it steep for about 15 minutes before removing the tea bags and letting the cream cool.
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Blend the cheesecake batter in a large mixing bowl. Beat the softened cream cheese and granulated sugar until creamy, then add the eggs one at a time, mixing thoroughly after each addition. Gradually pour in the cooled infused cream, vanilla, lemon zest, and flour, blending until smooth and fully incorporated.
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Pour the cheesecake mixture into a springform pan. Make sure to line the bottom with parchment paper for easy removal. Your batter should look silky and luscious, ready to transform into a delicious cheesecake.
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Bake in a preheated oven at 400°F for 50 minutes. Keep an eye on it as it bakes; the top should be deeply golden and the center should still have a slight jiggle when you gently shake the pan.
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Simmer the blackberry sauce in a saucepan. Combine the blackberries with some sugar and a splash of lemon juice, cooking over medium heat for about 10-15 minutes until the berries break down and the mixture thickens slightly.
Optional: Drizzle extra blackberry sauce over your cheesecake before serving for a burst of color and flavor!
Exact quantities are listed in the recipe card below.
How to Store and Freeze London Fog Basque Cheesecake
Room Temperature: Allow the cheesecake to cool completely before leaving it out for up to 2 hours. After that, transfer it to the fridge for optimal freshness.
Fridge: Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. This helps maintain its creamy texture and delightful flavor.
Freezer: For longer storage, freeze slices in a single layer on a baking sheet, then wrap each slice tightly in plastic wrap and foil. It will keep well for up to 3 months.
Reheating: Thaw frozen slices in the fridge overnight. Enjoy the cheesecake chilled or at room temperature for the best flavor experience of your London Fog Basque Cheesecake with Blackberry Sauce.
London Fog Basque Cheesecake Variations
Feel free to make this delightful dessert your own with these exciting twists!
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Gluten-Free: Swap all-purpose flour with a gluten-free flour blend for a deliciously inclusive dessert. It bakes up just as silky and rich!
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Dairy-Free: Use vegan cream cheese and coconut cream for a dairy-free version that doesn't skimp on creaminess. It’s a wonderful alternative for those with lactose sensitivities!
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Flavor Boost: Add a tablespoon of finely ground lavender to the cheesecake batter for a floral twist that enhances the Earl Grey. The result is a dreamy combination that’s simply enchanting!
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Sweetener Swap: Use honey or maple syrup instead of granulated sugar for a natural sweetness. Keep in mind it may slightly alter the texture but adds a lovely flavor depth!
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Mixed Berry Sauce: Replace blackberries with raspberries or strawberries for seasonal variations. Their vibrant flavors give a fresh, fruity punch that brightens up the cheesecake.
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Chocolate Drizzle: Drizzle a bit of melted dark chocolate over the top before serving. The rich chocolate pairs wonderfully with the cheesecake, creating a decadent finish.
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Spicy Kick: Add a pinch of cayenne or a splash of bourbon to the blackberry sauce for an unexpected yet delightful warming spice. It adds a bold flavor layer that takes your dessert to new heights!
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Nutty Crust: Incorporate crushed almonds or pecans into the crust for added texture and nuttiness. Simply replace part of the graham cracker crumbs with your choice of nuts!
Each of these variations will bring a new excitement to your London Fog Basque Cheesecake, making it even more deliciously unique. Enjoy each delicious bite!
Make Ahead Options
These London Fog Basque Cheesecake with Blackberry Sauce are perfect for meal prep, allowing you to enjoy a delightful dessert with minimal last-minute effort! You can prepare the cheesecake batter and pour it into the springform pan up to 24 hours in advance; simply cover it tightly with plastic wrap and refrigerate to keep it fresh. Additionally, the blackberry sauce can be made up to 3 days ahead; store it in an airtight container in the refrigerator. When you’re ready to enjoy, bake the cheesecake straight from the fridge (no need to bring it to room temperature) for 50 minutes, and warm the sauce gently over medium heat before serving. This way, you'll have a decadent dessert that's just as delicious with each bite!
What to Serve with London Fog Basque Cheesecake with Blackberry Sauce?
Imagine ending your meal with a slice of this luxurious cheesecake, surrounded by delightful accompaniments that elevate the entire experience.
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Fresh Whipped Cream: A cloud-like dollop adds a light, creamy contrast, enhancing the rich cheesecake without overpowering it.
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Earl Grey Tea: Sip a cup alongside, reinforcing the tea-infused flavor of the cheesecake while offering a cozy, aromatic experience.
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Chocolate-Covered Strawberries: Their sweetness and slight bitterness complement the tart blackberry sauce wonderfully, making for a delightful bite.
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Almond Biscotti: Dipping these crunchy treats into your cheesecake or coffee merges flavors and textures for a sweet and surprising twist.
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Vanilla Bean Ice Cream: The creamy, neutral flavor melds beautifully with the cheesecake, balancing the richness while providing a delicious cooling element.
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Lemon Sorbet: A refreshing, icy dessert can cleanse the palate perfectly between bites of the dense cheesecake, leaving you ready for more.
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Sparkling Rosé: This bubbly beverage not only looks stunning but its fruity notes pair beautifully with both the cheesecake and the tart sauce.
Each pairing is designed to create harmony on your plate while inviting you to indulge in the unique flavors of the London Fog Basque Cheesecake with Blackberry Sauce. Enjoy!
Chef's Helpful Tips
- To achieve the best results with your London Fog Basque Cheesecake, always start with softened cream cheese to ensure a smooth batter without lumps.
- Avoid overmixing once you add the eggs, as this can incorporate too much air and lead to cracks during baking.
- When infusing your cream, adjust the steeping time of the Earl Grey tea to suit your taste preference; longer steeping can result in a stronger tea flavor.
- Be sure to check the internal temperature of the cheesecake; it should reach about 190°F for the perfect texture while still having a slightly jiggly center.
London Fog Basque Cheesecake with Blackberry Sauce Recipe FAQs
How do I select the best cream cheese for my cheesecake?
Absolutely! When choosing cream cheese, look for a block that is labeled as "full-fat" for the creamiest results. The texture should be smooth without any lumps. Avoid low-fat or whipped cream cheese, as they won’t provide the rich flavor and texture we’re aiming for in this London Fog Basque Cheesecake with Blackberry Sauce.
How should I store my cheesecake leftovers?
Very! To keep your cheesecake fresh, store it in an airtight container in the refrigerator for up to 3 days. This helps preserve its creamy texture and ensures that every slice retains the delightful flavor. If you’re planning on keeping it for longer, the freezer is a great option!
Can I freeze my London Fog Basque Cheesecake?
Absolutely! To freeze your cheesecake, start by slicing it into individual pieces. Lay the slices in a single layer on a baking sheet, and freeze them for about 1-2 hours until firm. Then, wrap each slice tightly in plastic wrap and foil. Your cheesecake will keep well for up to 3 months in the freezer.
What if my cheesecake cracks while baking?
Don't worry! If you notice cracks in your cheesecake, it might be due to overmixing or baking at too high a temperature. To avoid this in the future, mix your batter gently, especially after adding the eggs, and make sure to bake at the recommended temperature. It’s completely normal for the center to be jiggly, so don’t fret as long as the edges are set!
Is this cheesecake suitable for people with allergies?
Definitely! For those with gluten allergies, you can simply omit the all-purpose flour or replace it with a gluten-free alternative like almond flour. If you're catering to someone with dairy allergies, consider using dairy-free cream cheese and heavy cream alternatives. Just make sure to check labels for other potential allergens and adjust the recipe accordingly.
How can I elevate the flavor of the blackberry sauce?
I recommend adding a splash of balsamic vinegar or a sprinkle of fresh mint into your blackberry sauce while it simmers. This method not only enhances the flavor but adds another layer of complexity to your London Fog Basque Cheesecake with Blackberry Sauce. Enjoy experimenting!
London Fog Basque Cheesecake with Blackberry Sauce
Ingredients
Equipment
Method
- Infuse the heavy cream with Earl Grey tea by gently heating it in a saucepan over medium heat until it’s warm. Stir in 2-3 bags of Earl Grey tea and let it steep for about 15 minutes before removing the tea bags and letting the cream cool.
- Blend the cheesecake batter in a large mixing bowl. Beat the softened cream cheese and granulated sugar until creamy, add the eggs one at a time, mixing thoroughly after each addition. Gradually pour in the cooled infused cream, vanilla, lemon zest, and flour, blending until smooth.
- Pour the cheesecake mixture into a springform pan lined with parchment paper.
- Bake in a preheated oven at 400°F for 50 minutes, until the top is golden and the center jiggles slightly when shaken.
- Simmer the blackberry sauce by combining blackberries with sugar and lemon juice in a saucepan, cooking over medium heat for about 10-15 minutes until the berries break down and the mixture thickens.
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