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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.
I just pulled this out of the oven at 10:30pm. It was gorgeous but when I went back after cooling for the 5 mins to release the pan my cheesecake had sunken below the puff pastry ?
Because I want to learn from my mistakes, could you suggest anything you think I did wrong? The batter was delicious and I can’t wait to try it tmrw!
I was so impressed with the recipe I wanted to make it again the same day! It was super east but tastes professional, not to sweet either. Thank you! Our whole family truly enjoyed this one!
Thank you so much Morgan! xTieghan
Is it possible to use sour cream in substitution of heavy cream? Thanks!
Hi Anne,
I would use coconut cream, I do not know that sour cream would give the same results. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks amazing! Do you think I could make it a few days before and serve it for a family breakfast?
Hi Megan,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was so simple to make and tha perfect way to use up some of the blueberries we picked this year! I will definitely be making this again. Thanks for such a tasty recipe!
Thank you so much Amanda! I am really glad this turned out so well for you! xTieghan
Hey! Just a quick question: is that 2 packages cream cheese of 8 ounces each, or is it a total of 8 ounces cream cheese? Thank you and looking forward to baking!! 🙂
Hi Katerina,
It is 2-8 ounce packages. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just wondering if you have tried this with other fruit? I’m not a fan of blueberries but it looks delicious
Hi Jen,
You could use another berry in this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Puff pastry with cheesecake … dream come true. I would have thought cheesecake has to bake too long compared to quick baking puff pastry. So glad this works. Can’t wait to try it!
Thank you so much Desiree! I hope you love this one! xTieghan
Could you use chocolate chips in place of blueberries?
Hi Meagan,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to make this cheesecake for a dinner party we are hosting this weekend. The instructions state to grease and line the bottom of pan with parchment paper. The video shows the pastry puff being placed into the pan but there doesn’t appear to be any parchment paper on the inside of the bottom of pan, only underneath the outside of pan? Can you please confirm if parchment paper is needed inside the springform pan? Can’t wait to try this! Thanks!!
Hi Joy,
I only lined the bottom of the springform pan with parchment paper. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks amazing! Do you think this would work as individual cheesecakes baked in a muffin tin?
Hi Karen,
I haven’t tried this, but I’m sure it would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to try this!!!
Dumb question but – what’s a. Puff pastry and where can I find it? Did you buy at store or use your own?
Hi Cari! I buy mine at the store and its usually frozen! Please let me know if there are any other questions I can help with! xTieghan
Would this work with frozen berries?
Hi Kiomi,
Yes! No need to thaw and just bake for an extra 5-10 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks so good!! I have been trying to stay away from refined sugar and use mostly honey and maple syrup. I love that a lot of your desserts use these (and dates!). Do you think it’s possible to make this with one of those instead of the sugar? Thank you!!
Hi Cara,
I haven’t tested this recipe with a sugar alternative so I am honestly not sure what your results would be. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sound delicious, and I like the suggestion of using cherry halves as they’re in season right now.
What is “one sheet” of frozen puff pastry? You can buy many brands and it’s not standardized. Pepperidge Farm makes one, and so does Trader Joe’s.
Hi Tim,
You are simply using 1 sheet of puff pastry. So if the brand sells two in the box, just use one. I hope you love the recipe, please let me know if you have any other questions! xTieghan