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London Fog Basque Cheesecake with Blackberry Sauce

A creamy, aromatic Earl Grey–infused Basque cheesecake topped with bright, tangy blackberry sauce.
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Prep Time 20 minutes
Cook Time 38 minutes
Total Time 4 hours
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Batter
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 1 cup heavy cream infused with Earl Grey tea
  • 4 eggs large, room temperature
  • 1 tbsp vanilla extract
  • 2 tbsp cornstarch
  • 0.5 tsp salt
  • 1 tsp lemon zest optional
Blackberry Sauce
  • 2 cups blackberries fresh or frozen
  • 0.33 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp honey
  • 2 tbsp water

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat heavy cream until steaming and steep with Earl Grey tea for 10 minutes. Strain and cool.
  2. Preheat oven to 425°F (218°C). Line a springform pan with parchment.
  3. Beat cream cheese until smooth; add sugar and blend until creamy.
  4. Add eggs one at a time, mixing well between each addition.
  5. Stir in Earl Grey cream, vanilla, salt, and cornstarch.
  6. Pour into lined pan and bake 32–38 minutes until browned and jiggly in the center.
  7. Cool completely, then chill for 4 hours or overnight.
  8. For blackberry sauce, simmer all ingredients until thickened, about 6–8 minutes.

Notes

Chilling overnight creates the best texture and flavor.