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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.
Hi Teagan, if I am making it a day ahead and keeping it in the fridge, should I heat it up before serving? If yes, at what temp for how long? Thanks so much in advance!
Hi Farzana,
No, I would not heat it up again, I would serve cold. I hope you love this recipe, please let me know if you give it a try! xx
Did you use fresh or frozen blueberries? I went to the farm & picked 6 lbs of blueberries which I vacuum sealed & froze
Hi Karen,
I used fresh blueberries, but the recipe will also work with frozen blueberries:) Let me know if you give it a try! xT
Perfect! Excited to make it today 🙂
Phenomenal cheesecake!!! Super easy and oh so pretty! Let’s talk about scrummy delish!!! Thank you for sharing this fab recipe! You rock!
Hey Sue,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
Made it this week. So delicious and easy! I found a homemade puff pastry recipe to go with it! Thank you!
Hey Rachel,
Happy Sunday! I am so glad to hear this recipe was enjoyed, thanks a bunch for making it:) ?
Can you make this on a smaller pan? I only have an 8” springform
Hi Sherry,
Yes, that would be okay for you to do! I hope you love the recipe, please let me know if you give it a try! xx
can i make this w/o the puff pastry (and use parchment, like orig?)
Sure, that should be okay for you to do!
This looks delicious! Do you think it would work to make mini cheesecakes in a muffin tin?
Hey Emily,
Sure, I don’t see why not! I hope you love this recipe, please let me know if you give it a try! xx
Do you put it in a water bath? Will the top potentially crack like regular cheesecake?
Hi Alayne,
I do not use a water bath for this recipe, and yes please refer to the photos above, but you might experience some cracking:) Please let me know if you have any other questions! xx
Wonderful recipe for a basque cheesecake! I added lemon zest to this recipe for a touch of citrus!
Hi Carolyn,
Wonderful! I am so excited to hear that this recipe was a hit, thanks for trying it out! xx
Ok thanks. Ok to make a day ahead of time and keeping in the fridge?
You bet!
Hi, Is the 400F oven temperature for a fan oven or conventional? Thanks
Hey Kayla,
It is for a regular conventional oven:) I hope you love the recipe! xx
Do I need to grease the bottom and sides of spring pan ? Will puff pastry stick to bottom
Hey Kat,
Yes, you will want to grease the bottom and sides of the pan. I hope you love the recipe! xTieghan
What’s the best way to avoid the pastry burning around the edges? Also, do you have any tips to stop the blueberries from sinking?
Hi June,
You can cover the edges with foil if needed and try tossing your blueberries in flour to avoid them sinking. I hope this helps! xx
Looks tasty! Made this last night for a bridal shower today. I removed the caked form the oven and it was beautiful. Then, the cheesecake fell in about 30 minutes as it cooled. It’s fell to about half of the baked height. What did I do wrong? I should have left it in the cooling stove to cool like a traditional cheesecake?
Best, Stephanie
Hi Stephanie,
Happy Sunday!! Thanks so much for making this recipe, I am so glad it was a hit! This is normal and mine does the exact same. A basque style cheesecake will always come out of the oven super tall, then immediately deflate. I hope this helps! xTieghan
Okay, I had no idea ! Very interesting. Thank you for your reply. Love all that you do and trying your recipes ❤️
After half an hour in the oven the top is almost burnt and not jiggly at all. I think it would be completely ruined and black if I keep baking it! It’s a birthday cake for a friend, can’t check if it’s baked through, so or it will be good or ruined ??
Hi there,
Sorry to hear you are having some issues. Was there anything you may have adjusted in the recipe? What temp was your oven at? If it’s not jiggly then it’s probably baked through:) xTieghan
It was delicious. But my puff pastry was difficult to cut through on the bottom. Maybe my puff pastry was a little on the old size–in the freezer for a while. Will definitely make again.
Hey Pam,
Thanks for your comment! So glad to hear that this recipe was a winner, thanks a lot for giving it a go! ?xTieghan
Hello, is this 2 x 8 ounces of cream cheese, or 8 ounces in total? thanks x
Danielle…it is 2…8oz packages of cream cheese, so 16oz. total.
Happy baking. Enjoy!
Hi Danielle,
You will want to use 2 8 ounce packages, so a total of 16 ounces of cream cheese. Please let me know if you have any other questions! xTieghan
Thanks Tieghan,
I made this and it’s delicious! The only thing is the pastry round the edges stayed tall and the cheesecake deflated and broke off from the pastry. It didn’t look very like your pic!! I made it in a 10inch pan, if I’d done 9 inch would it not have done this?!
Thanks,
Danielle x
Hi Danielle,
Thanks so much for giving the recipe a try! This is normal and mine does the exact same. A basque style cheesecake will always come out of the oven super tall, then immediately deflate. I hope this helps! xTieghan
Can you substitute frozen blueberries? Thanks!
Hi Susie,
Yes, frozen blueberries are great to use, no need to thaw them:) I hope you love the recipe, let me know how it turns out! xx