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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.
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.
My second time making this and just YUM! It looks so beautiful, wish I could post a pic ?
Hey Wanda,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
Can’t wait to try this! Would using frozen blueberries be a non-starter? Any recommendations to make that work?
Hey Ale,
Totally fine to use frozen blueberries, you can just add them as is. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan
Hello! I visited my daughter one aafternoon had planned on just dropping off a package and scurrying away as she’s a busy working Mama. Her greeting was an invite to have tea and I couldn’t resist! Along with her tasty tea, Beth surprised me by sharing a slice of this delightful, delicious Basque Cheesecake!
Couldn’t love it more!
Lori
So glad to hear this cheesecake was enjoyed! Thanks Lori! xTieghan
If I use Half and Half, would it be the same amount as heavy cream listed above? How about Coconut cream? Would it be the same as well?
Hi there,
Yes, you will want to use an equal amount of liquid! I hope you love the recipe, please let me know if you give it a try! xTieghan
Whew, just made it. I’m not a baker even my last name is Baker ironically, Ha. It looks good minus the crust is not as brown as yours. Crossing fingers, hoping that the crust in the middle is cooked thorough, we will find out tomorrow. BTW, I also made Bourbon Sweet Potato Casserole as one of our TG dishes!
Hi Laura,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
This is my all-time favorite HBH recipe! Any suggestions on how to spruce this recipe up with an autumnal twist? Want to serve it for thanksgiving to impress my boyfriends parents!
Hey Sarah,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! Maybe give this one a try:
https://www.halfbakedharvest.com/burnt-basque-pumpkin-spice-cheesecake/
I hope you love it! xTieghan
Hi! I made this recipe once before and it turned out incredible. However, I brought it over to a friends and left my 9 in. spring form pan at her house. I have a 10 in spring form pan. Any recs for adjusting to this size?
Thank you!
Hey Rachel,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! You should be just fine following the recipe as is! xTieghan
Thank you, Tieghan, for his wonderful recipe. It is just perfect! I have made it several times now and it’s always creamy and delicious. I use frozen Maine blueberries and it still comes out perfect.
Hey Carissa,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Made this without the puff pastry but this recipe turned amazing! The cheesecake was delicious. It was rich in flavour and blueberries make the perfect balance. Will definitely make again. 🙂
Hi there! Thank you so much, I’m so happy to hear you enjoyed this recipe! xTieghan
This is my favorite dessert so yummy. Do you have a suggestion on how to modify this and make a chocolate version?
Hey Suzzane,
I am thrilled that you enjoyed this recipe, thanks a lot for giving it a try. I would just swap the blueberries for chocolate chips. I hope you have an amazing week! xTieghan
Oh my goodness!! This turned out so beautiful and creamy!! I did jazz the recipe up a little bit by adding lemon juice and coconut flour. Thank you for this wonderful recipe:) Your website is my favorite go to place for recipes! Big big fan:)
Hi there! I’m so happy you enjoyed this recipe, thanks so much for giving it a try! 🙂 xTieghan
This turned out so delicious!! I love the cheesecake recipe itself and am excited to try other flavors with it. We are having a thanksgiving dinner at my job and wanted to sample a couple recipes before deciding which to make for the dinner and this one was an instant winner for me and my boyfriend and I know everyone else is going to love it too! Thanks for sharing!!
Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
Made this for my boyfriend’s birthday this past weekend. He’s a big cheesecake and berry fan and this was a definite winner! I loaded it up with blueberries. It was very easy to make. We both preferred it cold the next day. Will definitely make again!
Just made this and wow. It is seriously delicious. Gorgeous too – my puff pastry was a larger sheet and made these gorgeous sides to the the cheese cake. Used Whole Food frozen blueberries and dusted with flour as you suggested. No sinking. Just gloriously delicious. Thank you Tieghan 🙂
Hi Nancy! Thanks so much for trying out this recipe, I’m so glad to hear that it was enjoyed! Have a great week! xTieghan
Tasted amazing but all of my blue berries sank to the bottom.
Hey Jessi,
Thanks for giving the recipe a try, next time toss your blueberries in a bit of flour to prevent them from sinking:) xTieghan
This was a major hit in my house. Both of my folks agreed it was the best cheesecake that they’ve ever had (even surpasses my late grandmother’s infamous cheesecake)
Thanks for sharing this and all your recipes!
(Even better with freshly picked blueberries)
Hey Natalie,
I am so glad to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Michelle,
Didn’t have puff pastry, so made a shortbread cookie cookie crust based on 1 1/2 cup flour and one stick butter, blind baked. Used blueberries from my neighbor’s patch. Came out perfect! Easy recipe to make. Yum!
Hey Gary,
Happy Friday!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a go:) xTieghan