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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:
Healthier Homemade Nutter Butter Cookies
Frosted Brown Sugar Cinnamon Pop Tarts
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!
Custardy Burnt Basque Blueberry Cheesecake
Servings: 12 slices
Calories Per Serving: 356 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 packages (8 ounce) cream cheese, at room temperature
- 2/3 cup granulated sugar
- 5 large eggs, at room temperature
- 2 cups heavy cream
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1/3 cup blueberry jam
- 1/4 cup all-purpose flour
- 1 rounded cup blueberries
Instructions
- 1. Place a rack in the middle of the oven. Preheat the oven to 425°F. Grease a 9-inch springform 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 bowl, beat the cream cheese and sugar together until very smooth and creamy, about 2 minutes. Add the eggs, one at a time, until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Slowly stream in the heavy cream. Add the vanilla and salt, and beat until combined, about 30 seconds.4. Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour half the batter into the prepared pastry-lined pan. Swirl the jam into the batter. Stir the blueberries into the remaining batter, then gently pour into the pan. Fold the corners of the pastry over the cake batter. 5. Place the pan on a cookie sheet. 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 15 minutes, then unmold. Chill at least 2 hours to allow the center of the cake to fully set. Slice into wedges and serve at room temperature or chilled.
This post was originally published on May 30, 2025
This cheesecake did not set at all in the middle. I baked for an hour and chilled for two hours like the instructions say to. I cut into the cheesecake and it wasn’t custard-y in the middle was runny liquid. The puff pastry crust on the bottom was soggy and just sort of absorbed all the cream. All the blueberries sunk to the bottom also. Overall the texture and taste was not great.
Hi Patty,
I appreciate you trying this recipe and sharing your feedback, so very sorry to hear it did not turn out for you. If there is anything that I can help with, please let me know! xx
How much additional time would you recommendif I prefer my basque cheesecakes to set a bit more traditionally? I a creamy cheesecake but would like to avoid it being runny if possible! If not, m can you point me in the direction of another recipe? Thanks!
Hi Marilyn,
I would give this recipe a try, it is not going to have the custardy portion that this cheesecake does:
https://fett-weg.today/simple-blueberry-basque-cheesecake/%3C/a%3E%3Cbr /> I hope this helps! xT
I’m confused, I don’t see any blueberries in the cheesecake?
Hi Erin,
Sorry for any confusion, the blueberries are in there:) Please let me know if you have any other questions! xx
In the pictures, some slices of the cheesecake look perfectly set and some slices look very liquid and runny. Why is that?
Hey Dylan,
The pieces of the cheesecake more towards of the center are more custardy, the outside is more set. Let me know if you have any other questions! xx
I’m confused, I don’t see any blueberries mixed in?
Hi Yvonne,
The blueberries are in there:) I hope you love this recipe, have a nice weekend! xx
Love basque cheesecake! Usually they’re quite soft in the middle, but this looks watery. Could you let me know if that’s how it’s supposed to be? Thank you!
Hi Sandy,
Yes, that is the custardy portion of the cheesecake, but you can always bake longer for your liking. Let me know if you give this one a try! xx
I love a good Basque cheesecake! (It’s Spanish, not French though, as an aside.)
And I’m just so confused two things:
1. What’s the point of the puff pastry. The whole point of the recipe is that there’s no crust.
2. I thought it was the chamomile that’s been giving you that awful rash on your face? Or did I miss something? Im thinking you wouldn’t still be using it if that was the case. Either way, it’s optional for this recipe, correct?
Thanks Teegan!
Hi Lucy,
I know the puff pastry crust is not traditional, but I love the flaky layer that it adds to offset the rich, creamy filling. Yes, the chamomile is back in season! I make sure to not rub my eyes or touch my face and always wash my hands after working with the flowers. But yes, totally optional:) Let me know if you give this version a try, I hope you love it! xx
Hi Teighan! I’m curious about your addition of chamomile flowers… you had mentioned that you had a chamomile allergy a while back and it was giving you skin issues. Did you get tested?
Hi Beth,
I just make sure to not rub my eyes or touch my face and always wash my hands after working with the flowers. Thanks so much for checking in! Have a great weekend! xx
You’ve been showing chamomile flowers in so many of your recent recipes. Are you ok? You said your skin was severely irritated because you’re allergic to the chamomile growing on your parents’ property.
Hi Rue,
I’m all good! The happiest Chamomile is back in season! I make sure to not rub my eyes or touch my face and always wash my hands after working with the flowers. Thanks so much for checking in!
Your pics show the cheesecake looking more runny than I normally see. Is that the texture it is suppose to be?
Hey Jessica,
Yes, that is the custardy part of the cheesecake. If you would like yours to be more set, you can bake a bit longer. I hope this helps! xx
Looks amazing
Can’t wait to make it
Thanks so much
Thanks so much, Elaine! I hope you love this recipe:) Happy Friday! xx
Can I leave out the puff pastry to make this more traditional?
Hi Glenda,
So sorry, I wouldn’t recommend only because I have not tested those cooking times. Please let me know if I can help in any other way! xx
You have a couple other basque cheesecake recipes that don’t have puff pastry, can I just use the cooking time for that if I want to skip the pastry?
I’ve never tested that with this recipe, so I would say proceed with caution if you choose to do so!
You have two different oven temperatures listed. Struggling to see any blueberries beyond decorative ones.
Hi Lisa,
You are going to bake this at 425F. I hope you love the cheesecake, have a great weekend! xT
You said you’re allergic to chamomile – how are you topping with chamomile flowers and eating them?
Hi Alice,
I’m all good! The happiest Chamomile is back in season! I make sure to not rub my eyes or touch my face and always wash my hands after working with the flowers. Thanks so much for checking in!
Looking forward to make this. I have a co-worker who has gluten issues…have you tried a cheesecake with almond flour or any other non-gluten options. Thanks!
Hi Harry,
So sorry, I have never tested this with gluten free flour, if you give it a try, I would do a gluten free blend. I hope you love this recipe! xx