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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.
This was recipe was simple and easy to follow. We really enjoyed this dessert and will definitely make it again.
Hey Tiffany,
Happy Monday!! Thanks a lot for trying this recipe and your comment, I love that it was enjoyed! xT
Hello! Can I make this recipe using frozen blueberries!
Hey Filipa,
You can follow the recipe as written using the frozen blueberries, no need to thaw them:) I hope you love this recipe! xT
Simple yet delicious blueberry cheesecake recipe.
http://www.levanilla.ae
Thanks so much!!
Hello, I’m just wondering if this dessert freezes?
Hi there,
So sorry, I would not recommend freezing this recipe. Please let me know if you have any other questions! xT
I just made this recipe with raspberries in place of blueberries for Valentine’s Day tomorrow! It’s absolutely beautiful and even the cheesecake batter was divine. It’s cooling on the counter now and my house smells amazing 😍
Hey there,
Thanks a bunch for making this recipe and your comment! So glad to hear it turned out well for you! xT
This is the second time I am making this cheesecake.
First time, I used Phyllo instead of Puff Pastry, with blueberries.
Turned out beautiful.
Tonight I am making it with buttermilk instead of heavy cream in the custard, using a pate brisee crust, topped with dark sweet fresh cherries.
Hi Jackie,
Awesome!! Thanks a lot for trying this recipe and your feedback! Love to hear that it was enjoyed! xT
I’ve made this recipe many times and it’s always a hit. Do you think substituting cherries for the blueberries would work as well?
Hey Jennifer,
I love to hear that this recipe always turns out well for you, thanks for making it so often and your review! Sure, I think cherries would be great! Happy Sunday! xT
It’s the best cheesecake recipe!! I love the technique it makes so the center won’t drop.
Hey JoAnn,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
This is a go to for me!! I’ve been making your food for a long time in this house, especially when I am having guests! My fav is this cheesecake, though! Just went in the oven for thanksgiving tomorrow!
Hi Hunter,
Happy Thanksgiving! Thanks for making this recipe and your comment, so glad to hear it was a hit! xx
Planning to make this for thanksgiving. Can I use crescent dough sheet vs puff pastry?
Hi Jordan,
Sorry, I would not recommend that for this recipe! Please let me know if I can help in any other way! Happy Thanksgiving! xx
I want to make this delicious looking cheesecake for Christmas. Can I make it in advance and freeze it?
Yes, that should work just fine! xT
How long does it take you for the cake to “cool completely” after it comes out of the oven so you can slice into it? 1 hour? 4 hours? Thanks.
Hi Dana,
I would say about 2 hours:) I hope you love this recipe! xx
I have medical this recipe several times and everyone loves it. I recently moved to town with 5300 ft of altitude. Do you have any experience adjusting this recipe to altitude. Or any recommendations. Thanks.
Hey Dixie,
Love to hear that you have been enjoying this cheesecake:) You should be able to continue filling the recipe as written without any issues, if anything you might just need to pull from the oven 5-10 minutes earlier. I hope this helps! xx
Thank you for the recommendation – will be baking it for Thanksgiving this year.
Can you use frozen blueberries?
Hi Lily! I haven’t ever tried this with frozen blueberries so can’t say for sure! So sorry! xT
Best recipe ever! This will be one that I make time and time again because everyone loves it.
Thank you so much!!
Hello. I have made this amazing cake MANY times this summer. The 4th time, I was distracted and forgot to put in the eggs. I didn’t realize that at first and my family said that something was different and that they loved it even more.
The next night I made it again and that is when I realized that I had made a mistake. I have to confess, I have been making it without the eggs since.
It rises during the bake the falls, but is so beautiful.
Just thought I would share
Thank you for giving this recipe a try! So happy to hear you enjoyed it! xT