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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.
Another question! If using strawberries should I chop them up or sweeten them? Can’t wait to try this recipe!
Hi Andrea,
I have not tested this recipe with strawberries, but yes I would chop them up first. I hope you love the recipe, please let me know if you have any other questions!
Just made this for the second time! A really delicious and simple recipe!
Thank you so much Maeve! xTieghan
Whoops! I think I just commented on the wrong blog post page as had two recipes open! Wondering if I need an electric hand mixer for this cheesecake or can you mix by hand for the same results?
Thanks!
Diana
Hi Diana! You can mix by hand, just use a little elbow grease. I think that would be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
My cake had risen beautifully while baking, but after about 10 minutes of mine cooling it fell 🙁
It’s reduced about half way in height. I’m continuing to let it cool, but was wondering if you may have an idea as to why this was caused.
Note: I did bake the cheesecake on my oven’s conventional setting.
Hey Sammy! This cheesecake is meant to fall in and deflate after baking, so it sounds like everything went just as it should! If you read the blog post, this is all explained Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
PS. I would advise not using the convection oven to bake. It’s a higher temp and can burn things.
Hi! I love this recipe and I can’t wait to try it! Could I swap out the blueberries for fresh strawberries? Would that be OK or would it mess up the recipe?
Thanks so much!
Hi Andrea! I am sure strawberries will be great. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I have made this cheesecake twice! Easy and fabulous!
Thank you so much Kim! xTieghan
Amazing dessert! I’ve made this a couple times for family and friends and everyone has been so impressed with the look and taste. It’s better than a regular cheesecake, in my opinion, and so easy to make. Thank you for sharing the recipe!
I am so glad this turned out so well for you Alex! Thank you so much for trying it! xTieghan
The cheesecake is so tasty! But I need to make a second one and need some advice. I cooked it for the correct amount of time with it still jiggly in the middle but the whole top part of my cheesecake is burnt. I don’t know what I did wrong. Any advice would be much appreciated?
HI! I don’t think you did anything wrong. The cake is meant to be burnt on the top. It should also be a little jiggly when it comes out of the oven, so to me it sounds like all went well! If you really feel it is too brunt, you can cover the cake with foil during the last 15 minutes of baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Hi Can I make this in a 10 in pan and add more cheesecake and cream?
HI! I would recommend following the recipe as is. Baking can be tricky and increasing some ingredients will affect the outcome of the cake. Not sure how it would work when adding more cheesecake filling. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This recipe looks amazing! I love making cheesecakes for the holidays! I live in Colorado so we are at a much higher altitude here and so the baking is usually a little bit different. We typically have to add a little bit more flour so I wanted to check in to see how I bake this at high altitudes? Thanks!
Hi Brittany! I am in Colorado too! I think you should be fine! Thank you so much! xTieghan
Hey!
I was wondering if you think cranberries would be too tart to substitute the blueberries for to make it more of a winter/Christmas recipe?
Love everything you do!
Hey Elena!! I think cranberries will be SO GOOD and SO PRETTY! I love this idea!! I would add 2-3 tablespoons additional sugar, but i think they will be great and so festive! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Love this and making for thanksgiving! Could you sub the the flour for cornstarch or gluten-feee flour? We have a GF attendee. Thank you!
Hi Alicia! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you and happy Thanksgiving! xTieghan
Hello, I am so excited to make this recipe! I am going to make it the day ahead, ref., then bring out one hour before serving. This won’t harm the puff pastry? I just love your recipes. Thank you for your talent.
Hey Donna! Nope, the pastry should be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
I make this for myself and my boyfriend on a monthly basis, never knew there were comments down here or I would have commented sooner! This recipe is also my go-to to impress my friends. Just took it out of my oven and taking it to a friendsgiving tomorrow! Thanks for this delish recipe!
Thank you! I am so glad this turned out so well for you Michele! xTieghan
Hey there! Tried this recipe once and LOVED it! However, my boyfriend prefers a graham cracker crust. Would that be doable with this recipe?
Hi! I am sure that will be great! Just use your favorite graham cracker crust, pre bake it 10 minutes, then follow the recipe as directed. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
HiAngelina! I am sure that will be great! Just use your favorite graham cracker crust, pre bake it 10 minutes, then follow the recipe as directed. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan