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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.
Hi, I love this recipe. Although the puff pastry turns out a bit difficult to cut through with a fork, and at other times it becomes soggy. Ive tried different methods with prebaking, or weighing it down etc. Do you have any recommendations?
Hey Daniella,
Thanks for making this recipe, sorry to hear you are having issues with the puff pastry. What kind of pan are you using and how long are you baking the cheesecake for? Anything else you might be adjusting in the recipe? A little more info would better help me to figure out what could be happening! xTieghan
Hi Tieghan, thx for your reply! I think it’s an aluminum (9 inch) pan. Furthermore, I’ve added some lemon juice and zest and 50 gr of white chocolate mixed with 50 gr of sour cream.
Cheers,
Daniella
Looks great! Can I use frozen blueberries instead of fresh?
Thanks!
Hey Heather,
Yes, that will work well for you!! Let me know if you give the recipe a try, I hope you love it! xx
Can you cook this in a pie pan?
Hi Danielle,
Sorry, you need to use a spring form pan for this recipe. Please let me know if you have any other questions! xTieghan
I cooked it in a pie pan because thats all I had at the time, and it turned out great! Everyone loved it!! Why originally were you thinking a pie pan may not work? thanks for the feedback!
Hey there,
Thanks a lot for trying this recipe out and sharing your feedback, I love to hear that it was a winner! A pie pan is pretty small compared to a springform pan, but I’m glad it worked for you! xTieghan
Can I use self rising flour instead of all purpose flour? Thanks in advance.
Hi Jessica,
That should be just fine for you to do! Please let me know if you give the recipe a try, I hope you love it! xx
It turned out perfect except I need to work on rolling/pressing the edges of the dough down better. I have somewhat of a hollow shell around the edges where the cake settled, lol. But it’s delicious.
Hey Jessica,
Fantastic!! I love to hear that this recipe was a hit, thanks a lot for making it! Have the best weekend:) xTieghan
I’ve made this once, and it was amazing—compliments for DAYS! I was wondering if you think chopped strawberries instead of blueberries would work? Or would they release too much moisture and make everything soggy? I was thinking it would be a neat way to interpret the classic pairing of cheesecake and strawberry topping. 🙂
Thank you!!
Hey Megan,
Sure, strawberries would work, I would just dice them:) I hope the recipe turns out amazing for you! xx
Second year making this for Easter! It was so much of a hit last year , it was requested again ☺️
Hi Julia,
Love to hear this!! I hope it’s a winner again:) Happy Easter!
I am dying to try this recipe! I have one question… Do you need to grease and flour the pan or would a nonstick pan be good?
Hi Gloria,
I would grease and flour your pan:) Please let me know if you have any other questions, I hope the recipe turns out amazing for you! xx
This recipe was very easy to follow. I made it for an Easter meal this weekend !
Hey Karen,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Have the best weekend:) xx
I am loving your Basque cheesecake recipes! I have made them numerous times – the blueberry and the lemon! So simple yet so amazing!
Hey Mary Lou,
Awesome!! I am thrilled to hear you enjoyed this recipe, thanks so much for giving it a go! Have a great weekend:) xTieghan
This was SO good! Question though, almost all my blueberries sunk. Not a problem because it was still amazing, just wondering if I did something wrong?
Hey Kate,
Thanks so much for giving this recipe a try and sharing your feedback! Love to hear that it was enjoyed!! Next time try tossing the blueberries in flour to prevent the sinking. xTieghan
Thank you for the super quick answer! I will try this next time! It was pretty anyway and definitely did not effect the flavour ?
I only have a 6.5 inch springform pan – should I be concerned about bake time for such a smaller deeper pan?
Hi Holly,
Yes, you are going to have to adjust your baking time, also you will probably have some leftover batter from the cheesecake. I hope you love the recipe, please let me know if you give it a try! xTieghan
How long can this be stored in the fridge?
Hi Julia,
This is good for up to 1 week in the fridge. Let me know if you give the recipe a try, I hope you love it! xx
Best cheesecake I’ve ever had. I made it twice and the second time used raspberries instead of blueberries. Thank you for sharing your recipes. I love every single thing I made from your website so far.
Hey there,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! xxTieghan
This is gorgeous. I’m thinking about making it for a bridal shower. Do you think I could make ita day ahead and would it hold up out of the fridge?
Hey Jain,
Yes, that will work well for you. Please let me know if you give this recipe a try, I hope you love it! xTieghan
Second cheesecake I’ve ever made. Like the burnt vanilla cheesecake; super easy to make. This cheesecake is currently cooling. I’m so excited, it looks so so good. I tossed a portion of the blueberries in flour, which helps to prevent them from sinking to the bottom. Can’t wait to eat it!
Hey there,
Wonderful! I am thrilled to hear this recipe was enjoyed, thanks for giving it a go! Happy New Year!? xTieghan
Absolutely the best cheesecake I’ve ever made. I’ve made it 3 times already!
Hi Meredith,
Happy Holidays! Thank you so much for making this recipe, I love to hear that it was enjoyed!?? xTieghan
Hi! I’ve made this recipe a few times and have loved it. I’ll be making this to take to Christmas dinner. Could I prep the filling ahead of time at home and then combine and bake where i’m going?
Hey there,
Wonderful! I love to hear that this recipe was enjoyed, thanks for giving it a try! Yes, that will work well for you. Happy Holidays!?? xTieghan