Custardy Burnt Basque Blueberry Cheesecake.

Custardy Burnt Basque Blueberry Cheesecake: Inspired by the classic Basque cheesecake – but with a twist to make it feel extra special. This version has a flaky puff pastry crust surrounding the creamiest, most custard-like cheesecake filling. It bakes up beautifully with a deeply browned, crackly top that gives it an old-world charm. Swirled with blueberry jam and dotted with fresh berries, this isn’t your average cheesecake.

If you’ve been following for a while, you might remember the Basque cheesecake I shared a few summers ago. This version is similar—still using blueberries and that irresistible puff pastry crust—but also completely different. I wanted this one to be ultra creamy and custardy, like a vanilla bean custard meets cheesecake. So I doubled the cream, added three extra eggs, folded in a blueberry swirl, and gave it plenty of time to chill.

And honestly? I think I love this version even more than the original. Of course, it depends on your taste—but if you’re a fan of rich, custardy desserts, this one’s for you.

Even my mom, who usually doesn’t like cheesecake, adores this one. She loves how the buttery pastry breaks up the creaminess, and the filling isn’t too sweet. It’s really all about that silky custard center.

Funny enough, this version is actually a bit more traditional in technique. The added eggs and cream mirror how burnt cheesecakes are often made in France. I used five eggs, two full cups of cream, and went light on the sugar. It may sound like a lot, and honestly, it makes me nervous every time I bake it—but after chilling, it always sets up just right.

The Details

Ingredients

• frozen puff pastry – I always keep a box (or 3) in the freezer
• cream cheese – use full-fat, nothing else
• granulated sugar
• eggs
• heavy cream – don’t use milk or half and half, heavy cream is best
• vanilla extract
• all-purpose flour
• blueberry jam
• blueberries

Tools

For the cake, I like to use a 9-inch springform pan. To make the batter, you’ll need a large bowl and an electric mixer.

The Steps

Step 1: Fit the Pastry Inside the Pan

The puff pastry adds a flaky layer that perfectly offsets the rich, creamy filling. We actually prefer it over a graham cracker crust—it adds something extra.

Lightly roll out the pastry, then fit it into a springform pan, allowing the corners to drape over the edges. Chill the pastry in the fridge while you mix the filling. No need to pre-bake or fuss with it—just let it rest.

Step 2: Make the Filling

Like my original recipe, the filling uses whipped cream cheese, granulated sugar, eggs, and heavy cream. I also add vanilla for flavor and a pinch of salt to balance the richness.

Whip the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing between each to fully incorporate. Slowly stream in the cream, then stir in the vanilla.

Step 3: Create the Swirl

Grab your chilled pastry-lined pan. Pour in half the cheesecake batter. Swirl in some blueberry jam with a knife or skewer—this creates pockets of fruity flavor throughout.

Stir the fresh blueberries into the remaining batter in the bowl, then pour it over the jam-swirled layer in the pan.

Step 4: Fold the Pastry

Gently fold the overhanging pastry corners over the top of the batter. They might sink into the filling a bit, and that’s totally fine!

Step 5: Bake

Place the pan on a baking sheet and bake at 425°F for 55 to 66 minutes. I usually pull mine around 55 minutes for a more custardy center—it’s always spot on. But every oven is different, so start checking at the 55-minute mark. The top should be deeply golden and still a little jiggly in the center. It’ll make you nervous, but trust the process!

Step 6: Chill

Once baked, let the cake chill—ideally overnight, but at least 2 hours will do. The longer it chills, the cleaner your slices will be. Serve as-is, or add a dollop of whipped cream or a scoop of vanilla ice cream.

I love to finish it with fresh chamomile flowers—especially during chamomile season. It’s such a simple touch, but so pretty.

Looking for other recipes? Here are a few ideas: 

Strawberry Caramel Muffins

Healthier Homemade Nutter Butter Cookies

Mini Blueberry Muffins

Frosted Brown Sugar Cinnamon Pop Tarts

Chocolate Fudge Pop Tarts

Blueberry Cherry Galette

Lastly, if you make this Custardy Burnt Basque Blueberry 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!