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The prettiest simple Blueberry Basque Cheesecake. Just what your Tuesday needs. Inspired by the Basque region of France, this cheesecake has a flaky puff pastry crust surrounding the creamy cheesecake filling. Its deep brown top has cracks all around for an old-world look. Sprinkle fresh summer blueberries over top to complete. It’s really not like any other cheesecake you’ve had before. It’s flaky on the outside, but creamy, rich, and bursting with sweet blueberries inside. Bonus? This is the easiest cheesecake to make and (almost) impossible to mess up.
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Hey, hi and hello! I’m here to sweeten up your Tuesday and help everyone have fun along the way!
The cheesiest line, but so true. As I often say, Tuesdays can tend to be a bit boring. I always find it nice to share a recipe that can make a Tuesday afternoon/night just a little more special.
Enter this cheesecake.
It’s not traditional by any means. But it’s deeply inspired by the Basque Burnt Cheesecake that I’ve seen all over Instagram this past year. It’s certainly the “trendy” cheesecake of the moment, and with good reason. It’s easy, pretty dang hard to mess up, and beyond delicious.
A little back story on the Basque Burnt Cheesecake. It originated in French Basque Country. It’s traditionally a crustless cheesecake made with a whole lot of cream cheese and eggs. The real difference is that it’s baked at a higher temperature than a more traditional cheesecake. This helps it to get a deep dark brown “burnt” exterior, while still maintaining a super creamy, almost custard-like interior.
I think what everyone loves most about this style of cheesecake is that it’s no fuss. Meaning, it’s OK that is looks burnt, and it’s OK that the top has cracks throughout. The more imperfect looking the better.
Kind of nice, right?
(berries sitting on top of batter before baking)
(cake in pan after baking)
So there’s your backstory, now onto this cheesecake. It’s similar but different, and again, not a classic Basque Burnt Cheesecake. It’s more of a cross between a flaky custard-like, creamy cheesecake, and a berry-filled cheesecake. Really, it’s just kind of all things delicious.
But yet still simple and easy.
And yes, I did have a very hard time naming this recipe. But in the end, I kept it short and sweet, which is unlike me, but I was at a loss…
I went back and forth between cheesecake and custard cake, but cheesecake seemed more fitting.
Serious question, after reading the recipe and my description, what would you call this cake?
The details.
The first step is the puff pastry. I’m not sure what inspired me to incorporate this, but I’m so glad I did. The pastry adds a flaky layer that’s a really nice offset to all the creaminess going on inside the cake.
Just line a springform pan with the puff pastry and that’s that. No need to pre-bake or do anything fancy.
And now that cheesecake filling. I kept this pretty similar to the Basque Cheesecake, using cream cheese, sugar, eggs, and cream. I like to add vanilla for flavor, and a touch of salt to help balance the richness from the cream cheese. It’s really, really simple and basic, but yet still really, really delicious.
Kind of sweet, kind of salty.
Once the cheesecake filling has been poured into the crust, sprinkle on all the fresh blueberries. I’m talking about an entire two cups. You want this cake bursting with blueberries. It’s what makes the cake extra delicious…at least it does for me.
All that’s left is to finish with a light sprinkle of sugar and bake.
Honestly, the baking is the hardest step. You have to wait an entire hour…which yes, means your oven is on for an entire hour. I’m kind of sorry, but kind of not. Honestly, it’s worth the extra heat in the kitchen, and the smells are simply amazing!
Once the cake has cooled, you can slice and serve dusted with a little powdered sugar. This is best to serve at room temperature. You can store any leftovers in the fridge for up to a few days.
And that’s it. Every bite is a little flaky, has creamy cheesecake, and is bursting with fresh blueberries. This simple Blueberry Basque Cheesecake is every bit as delicious as it sounds.
A great Tuesday night baking project, don’t you think?
Yes, please!
If you make this simple blueberry basque cheesecake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Simple Blueberry Basque Cheesecake
Ingredients
- 1 sheet frozen puff pastry, thawed
- 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
- granulated sugar and confectionerś sugar, for dusting , (optional)
Instructions
- 1. Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper. 2. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan (see above photos). Transfer to the fridge and chill while you prepare the batter. 3. In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, vanilla, and salt, and beat until combined, about 30 seconds. 3. Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pastry-lined pan. Gently sprinkle the blueberries over the batter, some will sink. Gently fold the corners the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.4. Transfer to the oven and bake for 55-65 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled. I like room temp best.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
If I am not wanting to slice the cheesecake until serving, should I leave it whole in the mold to chill overnight?
Hey Jessica,
Yes, that would be the best idea! I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hi there! Do you think I could use plums instead of blueberries?
Hey Chumi,
I think plums would work well, I would just be sure to dice them into small pieces. I hope you love this recipe. Please let me know if you give it a try! xTieghan
We cant really get fresh blueberries where i live.
Could i use frozen or some other fruit ?
Hey Shiri,
Frozen blueberries will also work well here. I hope you love this recipe, please let me know if you give it a try! xTieghan
Amazing. My family absolutely loved this. Will be making on repeat. Thank you!
Hey Tracy,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
The basque cheesecake is not french it originated in San Sebastian, Spain.
How I read what she wrote is the puff pastry component is the French inspiration. Not that a basque cheesecake originated there.
Yes, that is correct. Thank you!
Best cheesecake! Love the puff pastry instead of the traditional graham crackers. Makes its more like a pastry.
Hey Alexandra,
Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan
It turned out awesome!!
Hey Scott,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
hi there! Can you use light cream cheese? one light one regular maybe?
Hey Mare,
Sure, that will work just fine for you. I hope this recipe turns out amazing, please let me know if you give it a try! xTieghan
Thank you for the reply! I took a chance and made this yesterday using one full fat and one light cream cheese (light, not fat free… c’mon it’s dessert! ) British Columbia, (Canada) blueberries are in season… such a yummy way to enjoy them!
It worked out great and was a big hit with my husband and my 3 twenty-something guests who kept repeating “This is home-made???”
So easy, thank you Tiegan for yet another wonderful recipe
Hey Mare,
Wonderful! I love to hear that this recipe was enjoyed and I appreciate you giving it a try! xTieghan
Hi! I have a sensitivity to gluten. Should I sub the flour with cornstarch or with gluten free flour? Would it be with same measurements?
Thanks for your time!
Hey Eileen,
I would use an equal amount of GF flour. I hope you love this recipe, please let me know if you give it a try! xTieghan
I made this last week exactly as written but subbed 1-for-1 GF flour and it turned out great! And those with gluten sensitivity can just eat the cheesecake and leave the crust. 🙂
Hey Kate,
Happy Wednesday! Thanks so much for making this recipe, I am thrilled that it was enjoyed! xTieghan
This looks and sounds amazing. I am a big fan of the burnt basque cheesecake – besides being delicious – I am not a baker. My friends have told me to add nothing to my BBC but I think I will def try this! Thank you!
Thanks Vida! I hope you love the recipe! xTieghan
You are baking at what altitude? I’m at 5500 ft and am concerned about an underbaked middle.
Hey Shelley,
You should be fine following the recipe as is:) Please let me know how it turns out! xTieghan
Although I hate to use frozen berries can this recipe work with frozen blueberries ?
Hey Rosa,
Yes, frozen blueberries will work well here! I hope you love this recipe, please let me know if you give it a try! xTieghan
Do you think this could be done on an Instapot?
Hey Denise,
I would not recommend that for this recipe. Please let me know if you have any other questions! xTieghan
Do you recommend making this the day before or the day of serving?
Hey Milena,
I like to serve this the day of making. I hope you love this recipe, please let me know if you give it a try! xTieghan
I made this cake for my mom‘s birthday and everyone loved it! Tbh, I hesitated to make this cake because of the puff pastry (not a big fan) but it was so delicious and creamy and I‘m so glad I made it! I weighed all of the ingredients and made it in a 7 inch springform pan. I used 350g cream cheese, 120g heavy cream, 100g sugar and 2 large eggs!
15/10 recommend and will definitely make again!
Just 2 questions though:
Could I use frozen blueberries instead of fresh, for when they’re not in season? Should I thaw them?
Is there a way to prevent the blueberries from sinking to the bottom?
Obviously I also used all the other ingredients (flour, vanilla etc.) but since only small quantities are required I didn’t specify how much I used.
Hey there,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try. Yes you can use frozen berries, no need to thaw and try tossing them in a little bit of flour to prevent the sinking. Happy Weekend! xTieghan
Delicious, simple and beautiful!!!
-Because of the puff pastry it sort of reminds me of a Portuguese Custard tart! So maybe “Blueberry Cheesecake Tart”
Thanks so much Amy!! xTieghan
This was a massive hit! Even someone who isn’t a cheesecake fan ate every single bite. I am definitely going to make this over and over, though I might change up the type of berry next time for a different flavor.
Hey Laney,
Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan