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