London Fog Basque Cheesecake with Blackberry Sauce

Save

Introduction

Did you know that the “London Fog”—a cozy latte made with Earl Grey tea, vanilla syrup, and steamed milk—originated not in England, but in Vancouver, Canada?¹ It is a flavor profile that evokes comfort, sophistication, and warmth. When you marry these floral, citrusy notes of bergamot with the rustic, caramelized glory of a Basque Burnt Cheesecake, you create a dessert that is nothing short of spectacular.

This recipe for London Fog Basque Cheesecake with Blackberry Sauce is the ultimate sophisticated dessert for non-bakers. Unlike a New York cheesecake, which demands a water bath and fear of cracks, the Basque cheesecake (originating from San Sebastián, Spain) is designed to burn. We bake it at high heat to create a dark, caramelized crust that imparts a nutty bitterness, perfectly offsetting the creamy, tea-infused interior. Paired with a tart blackberry reduction to cut through the richness, this gluten-friendly, crustless cake is a textural masterpiece: firm on the edges, custard-like in the center, and dramatically beautiful.

Ingredients List

To ensure the tea flavor shines through the rich cheese, we must infuse the cream directly. Here is your curated shopping list.

The Earl Grey Infusion:

• 1 ½ Cups Heavy Cream: High fat (36%+) is essential.
• 4-5 Earl Grey Tea Bags:
  • Sensory Note: Look for “Double Bergamot” or a high-quality brand like Harney & Sons or Twining’s. Standard tea may be too subtle against the cream cheese.
• 2 Teaspoons Vanilla Bean Paste (or Extract): The “Fog” element requires strong vanilla notes.

The Cheesecake Base:

• 32 oz (4 Blocks) Cream Cheese: Full fat, softened to room temperature.
  • Critical Spec: If the cheese is cold, you will have lumps. No exceptions.
• 1 ½ Cups Granulated Sugar.
• 5 Large Eggs: Room temperature.
• ¼ Cup All-Purpose Flour: (See substitutions for GF).
• ½ Teaspoon Salt.

Save

The Blackberry Sauce:

• 2 Cups Blackberries: Fresh or frozen.
• ¼ Cup Sugar.
• 1 Tablespoon Lemon Juice: To activate pectin and brighten flavor.
• 1 Teaspoon Cornstarch: Mixed with 1 tsp water (slurry).

Substitutions:

• Gluten-Free: Swap the flour for Cornstarch or a Gluten-Free 1:1 flour blend. Basque cheesecake is famously forgiving with flour substitutes.
• Tea: If you dislike Earl Grey, Chamomile or Chai Spice tea bags work wonderfully for different mood profiles.

Timing

This cake requires a “rest and chill” period to set the custard center.

• Prep Time: 30 minutes (includes steeping).
• Baking Time: 50–60 minutes.
• Cooling/Chilling Time: 4 hours minimum (Overnight is best).
• Total Time: Approx. 5.5 hours.

Data Insight: The “burnt” top is a result of the Maillard reaction occurring rapidly at temperatures above 400°F. This caramelization creates complex flavor compounds similar to crème brûlée, which prevents the cake from tasting just like sweet cream cheese.

Step-by-Step Instructions

Step 1: The Bergamot Infusion

Pour the heavy cream into a small saucepan. Heat over medium until it begins to steam (do not boil over).

• Steep: Remove from heat. Add the Earl Grey tea bags. Cover and let steep for 20 minutes.
• Extract: Squeeze the tea bags firmly into the cream to extract the potent, tannic liquid. Discard bags. Stir in the vanilla paste.
• Cool: Let the cream cool to room temperature. Do not add hot cream to the batter.

Step 2: Pan Prep

Preheat your oven to 400°F (200°C).

• Line: Grease a 9-inch or 10-inch springform pan. Take two large sheets of parchment paper and press them into the pan, overlapping them so they extend 2 inches above the rim.
• Note: It will look messy and wrinkled. This is the signature rustic look of a Basque cheesecake.

Step 3: The Creaming

In a stand mixer (paddle attachment) or large bowl, beat the softened cream cheese and sugar on medium speed for 3–4 minutes.

• Goal: The sugar must be completely dissolved and the mixture smooth. Scrape down the sides often.

Step 4: The Incorporation

Add the eggs one at a time, beating on low speed after each addition until just incorporated.

• Dry: Sift in the flour (or cornstarch) and salt. Mix briefly.
• Wet: With the mixer on low, slowly pour in the cooled Earl Grey cream. Mix until you have a silky, uniform batter.

Step 5: The High Heat Bake

Pour the batter into the prepared pan. Tap the pan firmly on the counter 3 times to release air bubbles.

• Bake: Bake for 50–60 minutes.
• The Jiggly Test: The cake is done when the top is a deep, dark brown (it may look burnt—this is good!) and the edges are set, but the center still jiggles significantly like Jell-O.
  • Science: If the center is firm, you have overbaked it, and the texture will be grainy rather than creamy.

Step 6: The Sauce Synthesis

While the cake bakes, combine blackberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 10 minutes, breaking up the berries with a spoon.

• Thicken: Stir in the cornstarch slurry and boil for 1 minute until thickened. Strain for a smooth coulis or leave chunky. Cool completely.

Step 7: The Cool Down

Let the cheesecake cool in the pan on a wire rack until room temperature. It will deflate and sink significantly in the middle. This is normal.

• Chill: Refrigerate for at least 4 hours before slicing.

Nutritional Information

This is a rich, high-fat dessert. Here is the estimated breakdown per slice (based on 12 slices):

Nutrient	Amount	% Daily Value
Calories	480 kcal	–
Total Fat	38g	58%
Saturated Fat	22g	110%
Carbohydrates	30g	10%
Sugars	24g	–
Protein	7g	14%

Data Insight: Earl Grey tea contains Bergamot Oil, which has aromatherapeutic properties linked to stress reduction.² While the cake is indulgent, the sensory experience provides a calming, “hygge” effect.

Save

Healthier Alternatives for the Recipe

Customize your London Fog Cheesecake for dietary needs:

• Refined Sugar-Free:
  • Use Coconut Sugar or Maple Syrup. Note that coconut sugar will make the batter darker, but since the top is burnt anyway, it works well visually.
• Keto / Low Carb:
  • Swap sugar for a Monk Fruit/Allulose blend.
  • Swap flour for 1 tablespoon of Almond Flour.
  • Result: A very low-carb dessert that retains 95% of the texture.
• Lighter:
  • Replace half the heavy cream with Greek Yogurt. The texture will be tangier and slightly denser, but lower in fat.

Serving Suggestions

This cake is dramatic on its own, but the sauce elevates it.

• The Pour: Serve a wedge of cheesecake and pour the blackberry sauce over the sunken center right at the table.
• The Drink: Pair with—obviously—a hot Earl Grey Tea or a glass of dry Riesling.
• Texture: A garnish of crushed pistachios adds a lovely green contrast and a salty crunch.

Common Mistakes to Avoid

The burnt look is intentional; the burnt taste is not.

1. Undermixing Cheese:
   • The Error: Using cold cheese.
   • The Result: Lumpy batter that never smooths out.
   • The Fix: Microwave cheese for 20 seconds if you forgot to soften it.³
2. Overbaking:
   • The Error: Baking until the center is solid.
   • The Result: A dry, chalky cheesecake.
   • The Fix: Pull it while it still wobbles!
3. Hot Cream:
   • The Error: Adding hot tea-cream to the eggs.
   • The Result: Scrambled eggs in your batter.
   • The Fix: Chill that cream.

Storing Tips for the Recipe

Basque cheesecake has excellent keeping qualities.

• Refrigeration: Store in the pan (or airtight container) in the fridge for up to 5 days. The flavor often improves on day 2.
• Freezing:
  • Method: Wrap individual slices in plastic wrap and freeze for up to 1 month. Thaw in the fridge.
  • Sauce: Freeze sauce separately.

Conclusion

London Fog Basque Cheesecake with Blackberry Sauce is the dessert of the season. It balances the bitter elegance of burnt sugar, the floral comfort of Earl Grey, and the bright acidity of blackberries in a rustic package that requires zero decoration skills. It is messy, sophisticated, and undeniably delicious.

Summary: A crustless, high-temperature cheesecake infused with Earl Grey tea and vanilla, featuring a caramelized top and a creamy center. Served with tart blackberry sauce.

Ready for tea time?

Steep that cream! Rate this recipe 5 stars if you loved the tea infusion, and leave a comment below: do you strain your sauce or keep the seeds? Subscribe for more sophisticated sweets!

FAQs

Can I use loose leaf tea?

Yes. Use 2 tablespoons of loose leaf Earl Grey. You will need to strain the cream through a fine-mesh sieve very carefully to ensure no leaves remain in the batter.

My top isn’t burning!

If the cake is set but the top is pale, turn your oven to Broil for 1–2 minutes. Watch it constantly—sugar burns in seconds under a broiler.

Can I make this dairy-free?

It is difficult. Vegan cream cheeses often contain starches that react differently to high heat, often melting into oil rather than setting into a custard. It is not recommended for the Basque style unless you have a specific vegan recipe designed for high heat.

Why parchment paper?

The parchment paper is the only thing holding the batter. Because the cake rises and falls dramatically, and because we bake at such high heat, the paper protects the sides from burning while allowing the top to char. Plus, it makes lifting the cake out of the pan easy.