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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.
I haven’t made it yet but am going to attempt today or tomorrow! I had a question first though, should I be using a 9inch pan or a 10 inch? It says 9 inch in the ingredients section but then it says it makes a 10inch cake so just wanted to clarify! Thanks so much for the wonderful recipes as always! (:
Hey Katerina,
You’re going to use a 9 inch pan for this recipe. Please let me know if you have any other questions, I hope this turns out well for you! xx
This was simple and so delicious!! I will be making this many times. Thank you so much!
Hey Becca,
Happy Monday!!💐 Thank you so much for making this recipe and your comment, so glad to hear it was a winner! xx
I made this for my mother-in-laws birthday and it was a hit! My husband isn’t a lover of cheesecake however he told me that we would have eaten the whole cake. It wasn’t too sweet and tasted great with a side of whipped cream. Only change I made was swapping the flour with vanilla custard powder for extra custardy goodness 🙂
Hey Courtney,
Happy Sunday!! Thanks so much for giving this recipe a try and your comment, so glad to hear it was enjoyed! xT
I was wondering if I could swap out fresh blueberries for frozen? Or maybe frozen raspberries, thanks.
Hey Kelly,
Totally, frozen blueberries or raspberries will work well for you here! Please let me know if you have any other questions! xT
Hi, I made this twice already and both times it cracked on top. I followed the recipes exactly as it’s written. What am I doing wrong? It still taste amazing.
Hi Karina,
Thanks for giving this recipe a try! It is totally normal for the cheesecake to crack! Please let me know if you have any other questions! xT
I followed this recipe exactly as written and my cheesecake was overflowing! A big chunk fell to the bottom of my oven. Has this happened to you? Any tips on what I can do different next time?
Hi Sasha,
Thanks so much for trying the recipe! What kind of pan did you use? This cheesecake will get large and puff up in the oven and then it deflates. Let me know how I can help!! xx
A 9 inch spring form pan!
It still came out tasty 🙂 I actually missed the traditional crust of a cheesecake, how would you modify the recipe to swap out the puff pastry for a graham cracker crust?
Great!! Sorry, I’ve never tested this with a graham cracker crust, so I don’t have the exact instructions! Let me know if you give it a try! xx
I have made this recipe three times already. It is easy and absolutely scrumptious!!! Now I have a quick question. Can I make it ahead and freeze for a week or so? Thanks for sharing this terrific recipe!
Hey Barbara,
I truly appreciate you giving this recipe a try and sharing your feedback, love to hear that it was enjoyed! Sure, that will work well for you!❄️ xx
Hello! I’d like to try this recipe for Thanksgiving. Can I 1). Use frozen fresh blueberries, and 2). Make a few days ahead and store in refrigerator? Thanks!
Hey Amy,
Yes, frozen blueberries will work well for you, no need to thaw them:) You can also make a day or 2 in advance and keep in the fridge:) Please let me know if you give this recipe a try, I hope you love it! xx
Wow, this was the best tasting cheesecake that I have ever tried. Rich, smooth, creamy and full of fresh blueberries. The pastry crust is beyond awesome. Thank you for sharing this lovely recipe that has become my go to for special occasions. I have made this three times since I found your site, and it has been great each time.
Hey Ger,
Happy Friday!!🌻 I am so glad to hear that this recipe was enjoyed, thanks so much for trying it and sharing your review:) xT
Made this for the first time and it was a huge hit! I ended up adding a little more puff pastry to the sides (I probably didn’t roll them thin enough) but making for Sunday family dinner again this weekend!
Easy to follow, easy to find ingredients, awesome results!
Hey Lauren,
Wonderful!! I am thrilled to hear that this recipe was enjoyed and truly appreciate you making it! Have a great weekend! 🍁🍂
I have made this twice now and both times, the 4 puff pastry corners stick way up above the cheesecake once the cheesecake settles. The way you fold it down in your video looks exactly the same as mine but there is a about a two inch gap between the four corners and the cheesecake. They are not even with the top of the cake.
Thanks
Chris
Hi Christine,
Thanks for making this recipe and sharing your feedback. It is the nature of this cheesecake to fall once it has cooled. Please let me know how I can help! xx
This recipe is by far one of my favorites of all time! Have you ever made the is recipe with Oreos instead of blueberries?
Hi Brandon,
Happy Friday!? Thanks a bunch for testing this recipe out, I am so glad to hear it was enjoyed! Sorry, I’ve never tried this with Oreos, but sounds like a fun idea!! xx
I now know why this is a favorite! The finished look of the cheesecake is beautiful and looks every bit as if you stopped to have dessert at a charming country bakery.
So delicious! I just finished baking (10:00 est.) and waited for the cool down before my husband and I shared a sliver of a piece. A bit warm, amazing and creamy! I can’t wait to try it tomorrow after it’s cooled in the fridge.
I especially love the puff pastry instead of a graham cracker crust.
Very easy. I used fresh blueberries. Didn’t make any changes to the recipe and will definitely make again.
Thank you for all the great recipes!
Hey Sharon,
Perfect! I appreciate you making this recipe and sharing your review, I love to hear that it was a hit! xxT
It was truly worth waiting, until after work, to taste the set version that had been in the fridge overnight. Loved it!
Awesome!! Love to hear this!
Do you think I could sub passion fruit and blackberries instead of blueberries? Trying to use up what I have.
Hi Brittany,
Blackberries would definitely work, I’ve never tried this with passion fruit. I hope you love the recipe, please let me know if you give it a try! xx
Thank you for the recipe. I’m a big fun and I have all your books. Will this work with frozen blueberries?
Hi Lilit,
Yes, just leave them frozen and you can follow the recipe as written. Please let me know if you have any other questions! xTieghan
I made this cheesecake for a party and it disappeared in a matter of minutes. This is a perfect and easy to make recipe, actually my very first cheesecake. Flavors are great and the amount of sugar is just right – not to sweet, as I like. I added some lemon zest to bring up of more blueberry flavor. My friends already asking me to make it again. Thank you for such great recipe.
Hi Marina,
Fantastic!! I love to hear that this recipe was a hit, thanks for trying it out! xTieghan