Simple Blueberry Basque Cheesecake Recipe

This Simple Blueberry Basque Cheesecake is a rustic and indulgent dessert that’s surprisingly easy to make. The caramelized top, creamy interior, and bursts of fresh blueberries create a delightful contrast in flavors and textures.

Ingredients

• Frozen Puff Pastry (Thawed): Provides a flaky and buttery crust.
• Cream Cheese (Room Temperature): Forms the creamy base of the cheesecake.
• Granulated Sugar: Adds sweetness.
• Large Eggs (Room Temperature): Binds the ingredients and adds richness.
• Heavy Cream: Adds creaminess and richness.
• Vanilla Extract: Adds flavor.
• Kosher Salt: Enhances the flavors.
• All-Purpose Flour: Thickens the batter.
• Fresh Blueberries: Add a burst of fruity flavor.
• Granulated Sugar and Confectioner’s Sugar (Optional): For dusting.

How to Make Simple Blueberry Basque Cheesecake

Step 1: Preheat Oven and Prepare Pan

Place a rack in the middle of the oven. Preheat the oven to 400°F (200°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Prepare the Crust

Gently roll the thawed puff pastry on a clean surface to 1/4-inch thickness. Press the pastry inside the pan and up the sides. It’s okay if it doesn’t reach the top. Chill in the fridge while preparing the batter.

Step 3: Make the Cheesecake Batter

In a medium bowl, beat cream cheese and sugar on medium speed until smooth and creamy, about 2 minutes. Add eggs one at a time, incorporating fully. Scrape down the sides of the bowl. Reduce mixer speed to medium-low. Add cream, vanilla, and salt. Beat until combined, about 30 seconds.

Step 4: Add Flour and Blueberries

Sift flour into the batter and beat to combine, about 30 seconds. Pour batter into the prepared pan. Gently sprinkle blueberries over the batter (some will sink). Fold the pastry corners over the berries. Sprinkle top with 1-2 tablespoons granulated sugar.

Step 5: Bake

Transfer to the oven and bake for 55-65 minutes, until deeply golden brown on top and jiggly in the center.

Step 6: Cool and Serve

Let the cake cool for 5 minutes, then unmold. Cool completely. Slice into wedges and serve at room temperature or chilled.

How to Serve

• Room Temperature: Best enjoyed at room temperature for optimal flavor and texture.
• Chilled: Can be served chilled for a refreshing dessert.
• With a Dusting of Sugar: Dust with confectioner’s sugar for a pretty presentation.
• With Fresh Fruit: Serve with additional fresh blueberries or other berries.

Make Ahead and Storage

Storing Leftovers

Store leftover cheesecake in an airtight container in the refrigerator for up to 4 days.

Freezing

Freeze cooled cheesecake slices in an airtight container for up to 3 months. Thaw in the refrigerator before serving.

FAQs

1. Can I use frozen blueberries?

Yes, you can use frozen blueberries. Do not thaw them before adding to the batter.

2. Can I use a different type of fruit?

Yes, you can use other fruits like raspberries, blackberries, or sliced peaches.

3. Can I make this gluten-free?

Yes, you can use a gluten-free puff pastry and a gluten-free flour blend.

4. Can I make this without the puff pastry crust?

Yes, you can bake the cheesecake without the crust. Simply grease and line the springform pan with parchment paper.

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