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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.
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
Servings: 8 makes 1 (10 inch) cake
Calories Per Serving: 464 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
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
*Cheesecake base adapted from Bon Appétit.
This post was originally published on July 30, 2019
I make these every year multiple times, but make them into cupcakes for bake sales! They sell out every year within minutes. I make these recipe exactly as is, but cut the pastry into small squares and put in a silicone cupcake tray. Then fill and bake until puff pastry is puffy and golden brown. They are absolutely delicious:)
Hey Michelle,
So kind of you to try this recipe and leave feedback—glad it was a hit!
Thank you so much for this wonderful recipe! I just made this cake for a family gathering and it was a big hit. I used gluten-free puff pastry and -flour, with a teaspoon of xanthan gum. It tasted just like a regular cake and baked exactly as the recipe calls for! It was very easy for a beginner like me and I’ll make it again in the future!
Hi Emilia,
Fantastic! I’m so glad to hear this recipe turned out well for you!
Thanks for giving it a try and your comment! Have a great week ahead!
There aren’t words to describe how awesome this cheesecake is–both in presentation and in taste. I have impressed many guests more than one should be able to with such a simple recipe. Thank you!
I do have a nagging question. The instructions say to use one sheet off the puff pastry and to roll it out to 1/4″. I use what I think is the “standard” Pepperidge Farm frozen puff pastry, but it is barely over 1/8″ when it comes out of the package. Is there another one I should be looking for? Or should I be letting it thaw more? Does it rise a bit after it thaws? I did try making my own puff pastry so I would be able to roll it out to 1/4″. Let’s just say my homemade puff pastry needs work!
I have thought about using both sheets of pastry in the package–maybe turn them so the corners are offset; this would give me 8 points of those most wonderful pastry corners that rise above the filling. They might be closer to 5/16″ but I could roll it down to 1/4″ if needed. Since I have no previous experience with puff pastry I am not sure if this is a no-no, if it should work, or if I should just use the thinner pastry as it is and just not roll it out. What are your recommendations?
Thank you again for such a marvelous recipe!!
P.S. I have read through all the comments and cannot find where anyone has asked this question so I am beginning to wonder if I’m losing it!
Hey MaryLou!
Thank you so much for making this cheesecake so often, I am so glad it is always enjoyed!
Sorry for any confusion with the puff pastry, I am sure my measurements are probably off a bit, but that’s exactly what I do, so you are doing it correctly!
Please let me know if I can help in any other way!
Thank you for this recipe! I tried it the other day after picking 2.5 kg of blueberries and it was delicious.
Do you know if it works with gluten free flour instead of all purpose?
Hi Lucine! Thanks so much for trying out the recipe! I haven’t ever tried this cheesecake with GF flour before so I can’t say for sure! Let me know if you give it a try! xT
You mentioned you didn’t know what to call this…I say just call it Damn Delicious!!!
I’ve been baking cheesecakes a very long time and this has to be one of the best ever, and so easy as well. The flavor combinations are terrific. I made exactly as called for…and will be making again very soon. Thanks so much for a great recipe.
ATL Foodie
Hey Lynda! Wow, thank you SO much for trying out the recipe! Sooo glad you loved it! xT
I’ve made this before- so lovely and delicious!
Can it be made with frozen blueberries?
Hey Filipa,
So glad to hear you have enjoyed this recipe in the past! Yes, frozen blueberries will work nicely for you! Happy 4th of July!
I have made this cheesecake multiple times, and it ALWAYS comes out amazing. It has been a great hit at work any time I brought it in. This is great when you have an abundance of blueberries. The flavor is not overly sweet, but it is rich, so a small slice is very satisfying. It is a creamier cheesecake, but not overly wet, and holds up well. I have refrigerated leftovers before, but the puff pastry gets a little too soft to my liking, but the flavor was good.
You can easily double the recipe, but I find it comes out better when you make one at a time so you get the correct amount in each pan rather than having to weigh it.
Thank you so much, Tomi:) I love to hear this recipe is always a hit! I appreciate you making it and sharing so many details! Have a great weekend! xT
Making this for the 3rd time. Exactly as the recipe says. It’s perfect every time!!
Hey Steph,
Amazing! I appreciate you giving this recipe a try, so glad it turned out nicely for you! Have the best weekend!🌸
Hi love this cheesecake, first tried it when my nephew’s partner made it for Christmas last year (Australia). Yum !! Have made it myself now several times and everyone loves it. I make it with lactose free Philly cheese. I have a few friends that are coeliac and can’t have gluten. I know I could get gluten free pastry, but was just wondering if it could also be made without a base? Thanks
Hi Rita,
Awesome!! So glad to hear you enjoyed this recipe, thanks so much for making it! I would not skip the base for this recipe:) Have the best weekend! xxT
You can absolutely skip the base.. a usual Basque cheesecake has no base. You could follow another recipe and add the blueberries like this recipe. Or make this recipe with no base but make sure you line you pan properly with parchment.