Description
A creamy and rich cheesecake inspired by the London Fog tea, topped with a sweet blackberry sauce.
Ingredients
- Crust: 1 1/2 cups graham cracker crumbs
- Crust: 1/4 cup granulated sugar
- Crust: 1/2 cup unsalted butter, melted
- Filling: 24 oz cream cheese, softened
- Filling: 1 cup granulated sugar
- Filling: 3 large eggs
- Filling: 1 cup heavy cream
- Filling: 1/2 cup brewed Earl Grey tea, cooled
- Filling: 1 tsp vanilla extract
- Sauce: 1 cup blackberries
- Sauce: 1/2 cup sugar
- Sauce: 1/2 cup water
Instructions
- Preheat the oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of a springform pan.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each.
- Add heavy cream, cooled Earl Grey tea, and vanilla extract. Blend until combined.
- Pour the filling over the crust in the springform pan.
- Bake for 60-70 minutes or until the center is set.
- Let cool, then refrigerate for at least 4 hours.
- For the sauce, combine blackberries, sugar, and water in a saucepan. Cook over medium heat until berries break down.
- Strain the sauce to remove seeds, then cool.
- Serve cheesecake with blackberry sauce on top.
Notes
- Make sure all ingredients are at room temperature.
- Use fresh blackberries for the best flavor.
- This cheesecake can be made a day in advance.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: London Fog, Basque Cheesecake, Blackberry Sauce