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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.
Love luv this recipe. I also add a tbls lemon juice and zest of one lemon!!
So glad you enjoyed this recipe! Hope you’re having a lovely weekend! 🙂 xT
Any recommendations for a high altitude gluten free variation? Thanks!!
Hi there! I would try bob’s red mill gluten free flour! And maybe use a little less flour and underbake!
Feeling of baking late morning / early afternoon and leaving room temp until evening?
Thank you!
Hi! That should work just fine! xT
Hi! Tried this twice now! It’s always a hit and delicious. Only issue I’m having is when the cheesecake cools it caves in the middle and doesn’t look as pretty by the time it’s ready to serve. I’ve tried making sure the not overmix but no luck. Any advice?
Hi! Hmm is there anything else you did differently? Let me know hoe I can help! xT
Soooo delicious and so easy to make!
A new fav!
Hi Stacey,
Happy Wednesday!!🫐🍒🍓 I’m so glad to hear that this recipe turned out well for you, thanks for making it and your feedback! xT
12/10 it is soooo amazing! I made this cheesecake and oh my goodness it is absolutely DIVINE! I’m not a huge blueberries in anything fan but this is epic! Thank you so much for the recipe!
Hi Elizabeth,
Wonderful!! I am thrilled to hear that this recipe turned out well for you, thanks for making it! Have a great weekend:)
I actually subbed the blueberries for fresh huckleberries from Big Nonno farm in Brandleburg, MO. Looked great but the flavor was off because we don’t like huckleberries. Thanks, Tieggan!!!
Hi there,
Thanks so much for trying this recipe and sharing your feedback!! Let me know if you give the recipe another try using blueberries:) xx
I can’t wait to make this for my blueberry loving friend. Although raspberries are popping up right now in MN. Thanks for sharing!
Thanks so much Kim!! I hope she loves the recipe, raspberries would also be delicious!! xx
Can I use frozen blueberries instead?
Hi Beth,
Totally, frozen blueberries will also work well for you! I hope you love this recipe, let me know how it turns out! xT
Made this recipe for dessert for a big friend’s dinner gathering and it was such a hit! Everyone was so impressed and loved the flavor. Not terribly sweet but in a good way. Super easy recipe, highly recommend!
Thanks so much Amanda!! I appreciate you making this recipe and sharing your feedback, so glad to hear the cheesecake was a hit! xT
Absolutely lovely,light and fluffy,next time I make it I may add a little lemon zest 😊
Hi Emma,
Awesome!! Thanks a bunch for trying this recipe and your comment, so glad to hear it turned out well for you! xT
First time ever trying a basque and it did not disappoint. It was really simple to make and tasted so good!
Hi Nancy,
Wonderful!! I am love to hear that this recipe turned out well for you, thanks for making it and sharing your review!! xx
Hi There,
could I make it also with cherries instead of blueberries?
Thanks
Hi there,
Sure, I bet cherries would also be delicious! Please let me know if you give this recipe a try, I hope it turns out well for you! xx
The measurements of the cream cheese are super misleading… you are speaking of 2 packages of cream cheese and add the 8 ounces in brackets. One would understand that this means 8 ounces of cream cheese in total and not that one of the packages is supposed to have 8 ounces, hence 16 ounces in total. Especially coming from Europe and having a metric system one doesn’t know how big cream cheese packages are in the US… my cake turned out to be a mess since I used 8 ounces on total instead of 16. This was definitely a fail 🙁
Hi Ivo,
Thanks for giving this recipe a try and sharing your feedback, sorry to hear you had some issues. The recipe very clearly calls for two 8 ounce packages of cream cheese. Let me know if I can help in any other way! xx
Hi there, I made the same mistake as cream cheese packets are also 4oz. Maybe write 16 oz’s total in brackets as I also thought 8oz referred to total.
Can’t wait to try the correct recipe next time.
Love all your creations!!
Sorry to hear this Tor!! Thanks so much for trying the recipe:) xx
I was wondering the exact same thing. I’m not from the US so I have no idea how many ounces one packet of cream cheese has over there. If Ivo hadn’t shared their experiences I would have also assumed that 8 ounces is the total amount needed. Perhaps one could annotate the recipe to mention that each packet is 8 ounces or that the total amount needed is 16 ounces. I’m sure that would clear up some confusion for people that are not familiar with standard US sizes for cream cheese 🙂
This was hands down the best cheesecake I’ve ever had. I’m not the biggest fan of cheese cake but this was amazing!!! I did add an extra brick of cream cheese, some lemon zest, added some raspberries in with the blue berries, and covered the top with a homemade lemon curd before adding the berries to bake. Everyone had rave reviews for this dessert, this ones a keeper!
Hey Alex,
Fantastic!!🐣 Thanks so much for making this recipe and sharing your comment, so glad to hear it turned out well for you! xT