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Simple Blueberry Basque Cheesecake Recipe

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4.1 from 60 reviews

This Simple Blueberry Basque Cheesecake combines a flaky puff pastry crust with a creamy, rich cheesecake filling studded with fresh blueberries. Baked to a beautiful golden brown with a slightly caramelized top and a luscious, creamy center, this cheesecake is easy to make and perfect for any occasion. Serve it chilled or at room temperature for a delightful dessert that balances tart berries with sweet and tangy cream cheese.

Ingredients

Crust

  • 1 sheet frozen puff pastry, thawed

Filling

  • 2 (8 ounce) packages cream cheese, at room temperature
  • 3/4 cup granulated sugar
  • 3 large eggs, at room temperature
  • 3/4 cup heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 3 tablespoons all-purpose flour
  • 2 cups fresh blueberries

For Dusting (optional)

  • Granulated sugar
  • Confectioners’ sugar

Instructions

  1. Preheat and prepare the pan: Place a rack in the middle of the oven and preheat it to 400°F (200°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
  2. Prepare the puff pastry crust: On a clean surface, gently roll the thawed puff pastry sheet to about 1/4-inch thickness. Press the pastry into the prepared springform pan, pressing it up the sides as much as possible. It’s okay if it doesn’t reach all the way up. Transfer the pan to the fridge to chill while you make the filling.
  3. Make the cheesecake batter: In a medium mixing bowl, beat together the cream cheese and granulated sugar on medium speed until very smooth and creamy, about 2 minutes, scraping the bowl’s sides as needed. Add the eggs one at a time, fully incorporating each before adding the next. Scrape the bowl again, then reduce mixer speed to medium-low. Add the heavy cream, vanilla extract, and kosher salt, beating until combined, about 30 seconds.
  4. Add the flour and blueberries: Sift the flour into the batter and mix for an additional 30 seconds to combine. Pour the batter into the pastry-lined pan. Gently scatter the fresh blueberries over the batter; some will sink naturally. Carefully fold the pastry edges over the berries if desired. Sprinkle 1 to 2 tablespoons of granulated sugar over the top to encourage caramelization.
  5. Bake the cheesecake: Bake in the preheated oven for 55 to 65 minutes, until the top is a deep golden brown and the center is still very jiggly to the touch. This gives the Basque cheesecake its signature creamy texture.
  6. Cool and serve: Remove from the oven and let the cake cool for 5 minutes, then carefully unmold from the pan. Allow it to cool completely on a wire rack. Serve sliced into wedges at room temperature or chilled according to your preference. Optionally, dust with confectioners’ sugar before serving.

Notes

  • Room temperature ingredients ensure a smoother batter and prevent lumps.
  • The center of the cake should remain jiggly after baking to achieve a creamy texture.
  • Using fresh blueberries enhances the flavor but frozen can be substituted if fresh are unavailable—just thaw and drain them first.
  • The puff pastry crust adds a delightful flaky texture but the cake works well without it if needed.
  • Store leftovers covered in the refrigerator for up to 3 days.
  • Enjoy the cake best at room temperature for optimal flavor and texture.

Find it online: https://justsosavory.com/simple-blueberry-basque-cheesecake-recipe/