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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.
Saw it on your IG and I need to have it! Can I also use strawberries instead? Or is it strictly for blueberries?
Hey Kirie,
Totally! I would just dice the strawberries, that will work well for you:) I hope you love the recipe! xTieghan
Has anyone ever made this ahead and froze it?!:)
Hi Sable,
Sorry, I’ve not tried that, my only concern is that you would lose the crunch in the puff pastry:) Let me know if you give it a try! xx
Just took mine out of the oven! It looks incredible! I cannot wait to taste it!
Hi Andrea,
Awesome!! Thanks a bunch for making this recipe:) I am so glad it was enjoyed! Hope you’re off to a great Monday! xxT
I’ve made this a few times already, and each time it’s SO good. Do you think it would turn out the same if I made it in the morning, kept it in the fridge, and then baked it in the evening?
Hey Margarita,
So glad to hear you have been enjoying this recipe! Yes, I think that would be just fine for you to do! Let me know how it turns out:) xx
Dying to try this but the cost of fresh blueberries in Australia right now: ?
If I use frozen blueberries, do I use from frozen? And do I toss in flour first before adding them?
Hi Lulu,
No need to thaw the frozen blueberries and yes tossing them in flour is a great idea! I hope you love the recipe!! xTieghan
I know it’s different from what you did here, but can I use the filling alone, without puff pastry? For a celiac friend. Sounds so yummy!
Hey Lauren,
Sure, that should be just fine for you to do! Please let me know if you give this recipe a try, I hope you love it!! xx
Just an FYI, I’m celiac & I have found gluten free frozen puff pastry! ?
Good to know, thanks Jacquie!
Just made this and I’m not sure it came out the way I’d hoped? I followed the instructions exactly, and when I took it out of the oven it looked perfect and just like the pictures. But as it cooled, it deflated a lot, opened big fissures in the middle, and the puff pastry ended up being a lot taller as the filling shrunk away from the curved edges.
Did I need to cook it for longer? What caused it to deflate? Did I mix it for too long/not enough time? I did use a 9-inch spring form pan.
Hi there,
Thanks for giving this recipe a try and sharing your feedback! The deflating is totally normal:) Let me know if I can help in any other way! xTieghan
Made this last week (forgot to review). Very simple, yet beautiful. It was very yummy and creamy too. It literally lasted less than 24 hours with very few family members. Would totally make it again, maybe even using a different berry. Thanks for sharing!
Hi April,
Happy Monday!! I am thrilled to hear this recipe was a hit, thanks for trying it out and sharing your review:)
Hi Tieghan,
Saw this blueberry basque and your 2022 lemon basque cheesecake.
Saw both are at 400F but timing for lemon basque is 10 minutes shorter although recipe called for 3 x 8oz cream cheese.
Can i know why?
If I like my cream cheese to be creamy custardy in the middle, like the original Spanish basque cake, how many minutes should i bake in oven?
Thanks!
Hey Lili,
You can bake the cheesecake for however long you want, the lemon Basque is shorter because it does not have blueberries. I hope you love the recipe!! xx
Can I add lemon zest?
Hi Meghan,
Sure, go for it! Let me know how the recipe turns out:) xTieghan
Does this need to be refrigerated after wards?
Yes, you will want to keep in the fridge:) I hope you love the recipe!!
Just made this for house guests arriving tomorrow. It looked a little too good once baked, so my husband and I had a sliver, slice taste! This is a definite make-again! OMG goodness on a plate! Slightly warm is the way to go! No one will will ever guess frozen blueberries were used. Houseguests will get theirs plated. We may or may not fess up to out indulgence!
Hey Carol!
Happy Friday! Thanks for giving this recipe a go, I love to hear that it was a winner! ? xx
Is there a substitute for heavy cream that I can use?
Hi Meg,
You could also do coconut cream, that should work well for you! xTieghan
Hey Tiegan, would Pepperidge Farms puff pastry shells work? If I use frozen blueberries, should I thaw before baking?
Hey Lena,
Do you mean like the little cups? Or the puff pastry sheets? That’s what I use is the puff pastry sheets, those are perfect! You do not need to thaw the blueberries. I hope you love this recipe! xTieghan
Was wondering if the little cups would work for fun individual treats
Sure, that should work for you!!
I’m going to make this tonight but do I have to use a spring pan? I don’t have one so hoping I can use a regular cake pan? If not, I’ll have to run to the store and buy a spring pan and make this later.
Hi Tenley,
If you have a DEEP pie dish, you could try that, otherwise I would stick with the springform pan. Let me know how the recipe turns out! xTieghan
This is absolutely my favorite thing and it’s blueberry season and I’m making it again today! I’m so excited!
Hi Bailey,
Amazing!! I am so glad this recipe was a hit, thanks a lot for trying it out! Have the best weekend! ☀️xx
I really enjoyed this, both making it and eating it. The filling is lighter than traditional cheesecake and a nice contrast to the sturdy pastry crust. I didn’t have all the ingredients to hand, try finding fresh blueberries on the fourth of july! I also only had coarse raw sugar on hand, so I had to use frozen blueberries and fall honey I got from my mom. Since it was wetter than sugar I used about 1/2 tbsp more of flour but it tasted great. I’d just read a post from epicurious about using ground coriander to boost/ accentuate the flavor of blueberries so I mixed about 1tsp with the the coarse sugar for the topping and its really nice. I will make this again but next time I might cut the pastry into a circle for the base and blind bake it until it puffs then cool it line the sides with the rest of the pastry and cook with the filling just because I really like the puff. Thanks for the great posts and for encouraging people to play with their food, your recipes and stories constantly spark the imagination!
Hey Maria,
Happy Friday! Thanks a bunch for trying this recipe out and sharing your feedback, I love to hear that it was a hit! Thanks so much for your kind message? xTieghan
My son just made this last night and the cheesecake portion with fresh picked berries was divine. The puff pastry, though, was hard, difficult to cut with a knife to get a slice, and hard to cut with a fork when eating. Should we use a better puff pastry such as Dufour? I personally prefer a graham cracker crust unless we can get better puff pastry results. Thanks!
Hi Kathy,
Thanks for your comment. So glad you enjoyed the cheesecake part. Do you know if there was anything your son may have adjusted in the recipe? How long was the cheesecake baked for? What kind of pan did he use? I like Pepperidge Farm puff pastry, I don’t think you need to use anything fancy. Also, did he use puff pastry or phyllo dough? Let me know how I can help! xx