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London Fog Basque Cheesecake with Blackberry Sauce

A unique twist on classic cheesecake, blending Earl Grey tea flavors with a rich creamy texture, paired with a tart blackberry sauce.
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Préparation 20 minutes
Cuisson 45 minutes
Temps total 4 heures 25 minutes
Portions: 8 servings
Plat: Dessert
Cuisine: Fusion
Calories: 350
Ingredients Préparation Notes

Ingrédients
  

For the Cheesecake
  • 2 cups cream cheese softened
  • 1 cup granulated sugar
  • 3 large eggs room temperature
  • 1 cup heavy cream room temperature
  • 1 teaspoon vanilla extract
  • 1 tablespoon Earl Grey tea leaves
  • 1/4 cup lemon juice
For the Blackberry Sauce
  • 2 cups fresh blackberries
  • 1/2 cup powdered sugar
  • 1 tablespoon lemon zest

Préparation
 

Preparation
  1. Gather all your ingredients and ensure they are at room temperature.
  2. In a mixing bowl, beat the cream cheese and granulated sugar together until smooth for about 2-3 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the heavy cream, vanilla extract, and Earl Grey tea leaves until combined.
  5. Pour the cheesecake mixture into a greased springform pan and smooth the top.
Baking
  1. Preheat your oven to 400°F (200°C) and bake the cheesecake for 40-45 minutes until the top is golden brown.
  2. Allow the cheesecake to cool completely in the pan and refrigerate for at least 4 hours, ideally overnight.
Making the Blackberry Sauce
  1. In a saucepan, combine blackberries, powdered sugar, and lemon juice, then cook over medium heat for about 10 minutes until the sauce thickens.
  2. Blend the sauce for a smoother consistency if desired.
Serving
  1. Slice the chilled cheesecake and serve with the warm blackberry sauce drizzled on top.

Notes et conservation

For a lighter version, consider using low-fat cream cheese and reduced-fat heavy cream. For vegan options, substitute cream cheese with cashew cream or vegan alternatives.