London Fog Basque Cheesecake with Blackberry Sauce – A Cozy, Elegant Twist on a Modern Classic
Few desserts strike the balance between rustic simplicity and refined flavor quite like a Basque-style cheesecake. Famous for its dramatic burnt top, ultra-creamy interior, and beautifully imperfect look, the Basque cheesecake has become a phenomenon in bakeries and home kitchens alike. But today, we’re elevating it even further by infusing it with the cozy, aromatic charm of a London Fog latte — that beautiful blend of Earl Grey tea, vanilla, and subtle floral notes. Pair that with a vibrant homemade blackberry sauce, and you get a dessert that is simultaneously comforting, sophisticated, and absolutely unforgettable.
This London Fog Basque Cheesecake with Blackberry Sauce is perfect for holidays, birthdays, afternoon tea gatherings, brunch spreads, romantic date nights, or simply those moments when you want a dessert that tastes like a warm hug. With its smooth, tea-infused custard center and deeply caramelized edges, it delivers both visual impact and flavor harmony. Even better? It’s surprisingly easy to make.
Whether you’re an experienced cheesecake lover or trying a Basque cheesecake for the first time, this recipe offers a fun twist that still respects the traditional roots. The London Fog flavor — a swirl of Earl Grey, vanilla, and cream — blends seamlessly into the tangy richness of the cheesecake. And the blackberry sauce? It adds a tart-sweet brightness that lifts every bite.
Let’s dive into why this recipe works, how to make it perfect every single time, and how you can adapt it to your favorite seasonal flavors.
Why You’ll Love This London Fog Basque Cheesecake
1. The Earl Grey infusion is subtle yet luxurious
Instead of overpowering the cheesecake, the tea adds soft aromatics — bergamot, lavender, and citrus — that bloom through the creamy base.
2. It requires no crust, no water bath, and no special equipment
Basque cheesecakes are blissfully easy. Just mix, pour, bake, and embrace the “perfectly imperfect” cracked top.
3. The blackberry sauce enhances every flavor
Blackberries offer a gorgeous jewel-tone contrast and natural tartness that complements the sweet, fragrant tea notes.
4. It’s ideal for both beginners and skilled bakers
The rustic finish is forgiving, meaning even the most amateur bakers will achieve a stunning result.
5. It works for every season
Serve warm in winter, chilled in summer, or at room temperature all year long.
INGREDIENTS
Below is the full list of ingredients for both components. Each ingredient plays an important role in building the velvety texture and signature flavor profile.
Cheesecake Ingredients
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 cup heavy cream
- 3 tbsp loose Earl Grey tea (or 3–4 tea bags)
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 2 tbsp cornstarch
- ½ tsp salt
- 1 tsp lemon zest (optional but recommended)
Blackberry Sauce Ingredients
- 2 cups fresh or frozen blackberries
- ⅓ cup sugar
- 1 tbsp lemon juice
- 1 tbsp honey
- 2 tbsp water
- Optional: ½ tsp vanilla extract
INSTRUCTIONS
Make the Earl Grey Cream
- Heat the heavy cream in a small saucepan until steaming (do not boil).
- Add Earl Grey tea, cover the pot, and steep for 10 minutes.
- Strain the cream, pressing the tea to squeeze out maximum flavor.
- Let cool completely.
Make the Cheesecake
- Preheat your oven to 425°F (218°C).
- Line a 9-inch springform pan with two large sheets of parchment paper, allowing overhang.
- In a mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add sugar and continue beating until fully dissolved.
- Beat in eggs one at a time, scraping the bowl between additions.
- Pour in your cooled Earl Grey-infused cream, vanilla, and salt. Mix until combined.
- Add cornstarch and whisk until the batter is silky and lump-free.
- Pour into your prepared pan and gently tap to remove air bubbles.
- Bake for 32–38 minutes, or until the top is deeply browned and caramelized, with a slight jiggle in the center.
- Cool fully in the pan, then chill for at least 4 hours (overnight preferred).
Make the Blackberry Sauce
- Add blackberries, sugar, lemon juice, honey, and water to a saucepan.
- Cook over medium heat for 6–8 minutes, stirring occasionally.
- Mash the berries as they soften.
- Simmer until thickened.
- Add vanilla if desired.
- Cool completely before serving.
SERVING SUGGESTIONS
Serve warm for custard lovers
A warm slice is creamy, soft, and pudding-like.
Serve cold for firm cheesecake texture
Chilling overnight sets the structure and intensifies the Earl Grey notes.
Top with seasonal berries
Blueberries, raspberries, or even pomegranate seeds work beautifully.
Add whipped cream for an extra cloud of comfort
A touch of Earl Grey whipped cream takes this dessert to the next level.
TIPS FOR THE BEST BASQUE CHEESECAKE
Use room temperature ingredients
This ensures a perfectly smooth mixture and prevents lumps.
Don’t over-bake
The signature jiggly center is essential — it continues setting as it cools.
Let it cool completely before slicing
Basque cheesecake is extremely soft when warm.
Use good Earl Grey tea
Higher quality tea creates deeper, more aromatic flavor.
Embrace the rustic look
Cracks and darkness are part of the charm!
VARIATIONS
London Fog Lavender Basque Cheesecake
Add ¼ tsp culinary lavender to the steeped cream.
Maple Earl Grey Basque Cheesecake
Swap ¼ cup of sugar for maple syrup.
Citrus Earl Grey Basque Cheesecake
Add orange zest for a brighter, fruitier twist.
Boozy Blackberry Sauce
Add a splash of Chambord or bourbon for adults-only flavor.
London Fog Basque Cheesecake with Blackberry Sauce
Ingredients
Equipment
Method
- Heat heavy cream until steaming and steep with Earl Grey tea for 10 minutes. Strain and cool.
- Preheat oven to 425°F (218°C). Line a springform pan with parchment.
- Beat cream cheese until smooth; add sugar and blend until creamy.
- Add eggs one at a time, mixing well between each addition.
- Stir in Earl Grey cream, vanilla, salt, and cornstarch.
- Pour into lined pan and bake 32–38 minutes until browned and jiggly in the center.
- Cool completely, then chill for 4 hours or overnight.
- For blackberry sauce, simmer all ingredients until thickened, about 6–8 minutes.
