This rich and elegant basque cheesecake takes inspiration from the beloved London Fog latte — a West Coast classic made with Earl Grey tea and vanilla. Creamy, caramelized, and deeply flavored, this cheesecake brings together dessert and tea into one unforgettable treat. Finished with a tangy blackberry sauce, it’s an indulgent dessert perfect for special occasions or weekend baking.
Why This Cheesecake Is So Special
Basque burnt cheesecake is famous for its silky interior, crackly edges, and dramatic caramelized top. The high baking temperature and added heavy cream give it its signature custard-like texture.
Infused Earl Grey cream and vanilla bean paste mimic the flavor of a London Fog latte — warming, aromatic, and lightly citrusy from bergamot. Paired with tart blackberry sauce, every slice is beautifully balanced.
Ingredients You’ll Need
Cheesecake
- Earl Grey tea: Infuses the cream with citrusy floral notes. Use 8 tea bags and squeeze them well after steeping to capture all that flavor.
- Vanilla: Vanilla bean paste adds intensity, but extract works too.
- Heavy cream: Essential for the creamy basque cheesecake texture. Use 33% whipping cream.
- Cream cheese, sugar, eggs, and flour: Create the smooth base.
Blackberry Sauce
- Blackberries: Fresh or thawed frozen berries are both great options.
- Crème de cassis: A splash enhances berry flavor, but it’s optional.
- Sugar, cornstarch, lemon juice: Thicken and brighten the sauce.
How to Make London Fog Basque Cheesecake
Step 1: Infuse the Cream
Heat heavy cream gently in a saucepan. Once hot, add tea bags and submerge them. Remove from heat before boiling, cover, and steep for at least 30 minutes.
Squeeze the tea bags thoroughly, strain the cream, and top up if needed so you have 1 ½ cups.
Step 2: Make the Batter
Beat softened cream cheese and sugar until smooth.
Add eggs one at a time, mixing just until incorporated.
Add vanilla paste and tea-infused cream, then sift in the flour and mix until just combined — don’t overbeat.
Step 3: Bake
Preheat oven to 425°F.
Line a 9-inch springform pan with overlapping parchment sheets that extend above the rim and lightly spray them.
Pour in the batter and bake for 50–60 minutes. The top should be deeply browned while the center remains jiggly.
Cool at least 4 hours before serving.
How to Make Blackberry Sauce
Blend blackberries until smooth, then strain through a fine sieve, discarding seeds.
In a saucepan, whisk the purée with sugar, cornstarch, and lemon juice.
Cook over medium-low heat while stirring until thickened.
Remove from heat, add cassis if using, cover, and chill until serving.
Serving
This cheesecake tastes best the day it’s baked once cooled for 4–6 hours.
It can chill overnight, though the texture will firm slightly.
To serve:
- Remove the springform ring
- Peel back parchment
- Slice with a hot knife
- Spoon blackberry sauce over each slice
- Add fresh blackberries for garnish
Enjoy this luxurious London Fog treat!