Description
A delightful London Fog Basque Cheesecake infused with Earl Grey tea and topped with a luscious blackberry sauce.
Ingredients
Scale
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Earl Grey tea leaves
- 3 large eggs
- 1 cup heavy cream
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 2 cups fresh or frozen blackberries
- 1/4 cup granulated sugar (for sauce)
- 1 tablespoon lemon juice
- 1 tablespoon water
Instructions
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the paper to hang over the edges.
- In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and Earl Grey tea leaves, mixing until well combined.
- Add the eggs one at a time, mixing well after each addition. Then, add the heavy cream, flour, and salt, mixing until smooth and fully incorporated.
- Pour the cheesecake batter into the prepared springform pan. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional 30 minutes to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
- For the blackberry sauce, combine the blackberries, sugar, lemon juice, and water in a saucepan over medium heat. Cook for about 10 minutes, stirring occasionally, until the blackberries break down and the sauce thickens. Remove from heat and let cool.
- To serve, slice the cheesecake and drizzle with blackberry sauce. Enjoy!
Notes
- For a lighter version, substitute half of the heavy cream with Greek yogurt.
- For a twist, try adding a teaspoon of lavender to the cheesecake batter for an extra floral note.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg