Next Post
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas.
This post may contain affiliate links, please see our privacy policy for details.
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.
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
Servings: 8 makes 1 (10 inch) cake
Calories Per Serving: 464 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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
*Cheesecake base adapted from Bon Appétit.
Hi Tieghan. Looks delicious. Could you make this ahead and freeze it?
Hey Michelle,
Sure, that should work just fine for you. I hope the recipe turns out amazing, please let me know if you give it a try! xTieghan
My first attempt at making a homemade cheesecake and it did not disappoint! ☺️
Hey Missy,
Awesome! Thanks a lot for making this recipe and sharing your feedback. I’m glad it was enjoyed! xTieghan
Can this be made without the puff pastry?
Hey Paola,
Sure, that should be okay for you to skip. I hope you love the recipe, please let me know if you give it a try! xTieghan
Can used one package cream cheese and the sabe amount of ricotta
Hey Marissa,
I would recommend using 2 packages of cream cheese. I hope you love this recipe, please let me know if you give it a try! xTieghan
This was delicious and easy, but the blueberries sank to the bottom of the cheesecake layer. Did I need to add even more flour? I wanted the blueberries more towards the top. I will try again-just need some hints.
Hey Pat,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Unfortunately the blueberries can sink, try tossing them in a little flour next time. Have the best week:) xTieghan
So delicious! I absolutely love this cheesecake.
I was worried with how soft the cake was when coming out of the oven. I left it in for an extra 10-15 minutes and shouldn’t have. The extra time didn’t do anything to further set the cake, just made the crust a bit tough. So trust the process 🙂
Also, letting the cake cool (and not digging in exactly one hour after coming out of the oven) is extra recommended. I couldn’t help myself but next time I’ll let it fully cool. It tastes amazing regardless of the temperature but the consistency gets better and better the longer it cools and sets.
Hope this is helpful!
& Thank you Tieghan! this was delicious and fun to bake.
Hey Andrea,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Can you make the day before and just leave in the fridge overnight?
Hey there,
Sure, that would be just fine to do! I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
This looks amazing! Can’t wait to make it this week-end for my husband. His favorite dessert is cheesecake:) I was wondering.. what’s your favorite cream cheese brand? Just curious 🙂
Hey Lily,
Thanks so much! I like Philadelphia cream cheese:) I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Hello! I only have a 10 inch springform pan. Do you have any suggestions on temperature and bake time if I used a 10 inch pan instead of 9 inch? Thanks!
Hey Karen,
I would follow the recipe as is, maybe reduce your baking time by 5 minutes. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I baked it for 50 min in a 10 inch pan and it worked well! Thanks! The blueberries sunk a bit so maybe toss it in some flour before adding?
Yes that will work, thanks for trying the recipe!
I made this for my Bunco group. It was ridiculous! So good. I will need to do better with tucking my crust down next time but it was easy and soooo delicious!
I also served the peach cherry burrata salad! That is truly one of the best things I have ever tasted if you can find great peaches. It is incredible
Hey there,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
Looks great! But under the title it says servings:8(makes 1 10 inch) cake, but in the directions it says to use a 9 inch springform pan…. Which is it, 9 inch or 10 inch? Your directions aren’t clear… thanks
Hi there,
A 9 or 10 inch pan will work, whichever you have:) I hope you love the recipe! xTieghan
This recipe is so, so good! I ended up having to mix it by hand (long story; thought I had a hand mixer), but it was still creamy. Even better the next day. I think next time I’ll roll out the crust a little more — coming out of the package it was already 1/4″ thick. It will be flakier and there will be even more to fold over the top. Definitely a keeper (…as all your recipes are…). Thank you!
Hey Donna,
Wonderful! I am thrilled to hear this recipe was enjoyed and truly appreciate you giving it a try. Have the best week! xTieghan
i’ve been making this recipe ever since i discovered it and everyone seems to love it even my son who normally hates anything that even ressembles to a cheesecake. i was just wondering how you get to hold your blueberries on top of the cake mine always end up sinking in the batter… then again it’s just a small detail it’s equally delicious!
Hey Amalia,
Happy Friday! Thanks a bunch for making this recipe, I am delighted that it was enjoyed! Have a great weekend:) xTieghan
Can this be made with frozen blueberries? I’m thinking thawed and drained.
I have a surplus of frozen ?
Hey Bianca,
Yes, you can use frozen blueberries, no need to thaw them:) I hope you love this recipe, please let me know if you give it a try! xTieghan
The recipe calls for two different sized pans 10 and 9 inch. I made it in a 10 inch and that made a thinner cake. The higher temp and longer time results in an unpleasant scorching. I am going to try again with a graham cracker crust and increase by 50% ingredients.
Hey there,
So sorry I am not sure where you are seeing the 10 inch pan, but this recipe calls for a 9 inch springform pan. I hope this helps for next time! xTieghan
Look in the header where it says 8 servings in a 10 inch pan. Not all of us have every pan so we adapt and make do.
My daughter and I bake together a lot – we made this over the weekend and she thought it was the most beautiful thing we’ve ever baked. Turned out delicious, too!
Hey Mary,
Awesome!! I am so glad this recipe was enjoyed, thank you so much for giving it a try! xTieghan
Do you think this cake would turn out ok if cooked with water bath technique?
Hey Beth,
I’ve not tried that for this recipe, I would just follow the instructions as is:) Let me know if you give it a try! xTieghan