Description
This Simple Blueberry Basque Cheesecake is a rustic and indulgent dessert with a creamy, caramelized interior and a burst of fresh blueberries. The slightly burnt top and wobbly texture are hallmarks of this easy-to-make cheesecake, offering a unique and delightful treat.
Ingredients
Units
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- 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 confectioner’s sugar, for dusting (optional)
Instructions
- 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.
- Prepare Puff Pastry: 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. It is okay if the pastry does not go all the way up the pan. Transfer to the fridge and chill while you prepare the batter.
- Make Cheesecake Batter: 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 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.
- Add Flour and Blueberries: 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 of the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.
- Bake and Cool: 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 for 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled.
Notes
- The burnt top is a signature of Basque cheesecake, so don’t be afraid if it gets very dark.
- Allowing the cheesecake to cool completely is crucial for the texture to set properly.
- For a more intense blueberry flavor, gently crush some of the blueberries before adding them to the batter.
- Use full fat cream cheese for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 30g
- Sodium: 350mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
