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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
Lincoln, I think Tieghan was making reference to the “tourteau fromager” from the Poitou Charente region. Those little (goat-milk) cheesecakes that are completely burnt on the surface but moist and flaky inside (and strangely don’t have the taste of burnt pastry). Ok, not quite the Pays Basque area but not that far either (smiley). And yes, the cake you are talking about is excellent. I’m sure this inspired recipe with blueberries will please many.
Thank you so much Enelye! xTieghan
Your cheesecake looks delicious and I will no doubt give it a try! But just a word or two about the original recipe for a Gâteaux Basque……
Living just outside the region and having spent much time there I have never seen a “Burnt Basque Cheesecake”. The original “cake” has a light, delicate flavour and is truly sublime. Only yesterday I was thinking of taking a trip to Laruns, about 100miles away, to where I believe they sell the best Gâteaux Basque. You might think me crazy, but the original is worth it…….
The original is made of a buttery pastry base, filled with an almond vanilla cream then topped with some more buttery pastry. Bake in the oven, certainly without burning it, et voila.
Thank you so much for this Lincoln! I would absolutely love to go to that place and try the original! If only! I hope you try this version and see if you enjoy it as well! xTieghan
i’ve been craving cheesecake for a while now, and this one sounds just like what the doctor ordered…
Yes I think so! I hope you love this Ruth! xTieghan
what a fun cheesecake recipe, thank you, have driven thought the Basque region of France, but must have been moving too fast to have found this dish, so much appreciated
Thank you so much Sabrina! I hope you love this! xTieghan
This looks amazing! I don’t even like cheesecake very much (I KNOW) but I’m intrigued by this. Might have to make it for family this weekend!
I hope you do and I hope you all love this! Thank you so much Lindsey! xTieghan
Can’t wait to try this delicious looking recipe!!
Do you think it will work well with Blackberries?
Hey Janet! I am sure an equal amount of blackberries will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
As soon as I read the “pretty dang hard to mess up” part I knew it was my cheesecake! I can’t seem to cope with the classic cheescake recipes so very happy to have another go with this delicious looking one. Your pictures are so beautiful, will tell you if the cake turns out ok!
I hope it turns out amazing and yes please let me know! Thank you Anaïs! xTieghan
Hi Tieghan,
Thank you very much for this recipe. It looks and sounds delicious. I spent six weeks in the Basque region of France last summer and it was amazing. I cannot wait to try this recipe!
I hope you love this Caroline! Hope this brings you back some good memories of your trip! xTieghan
Would you need to cook this in a water bath or have water in the oven with it?
Hi Breanna, there is no need for a water bath or any additional water for this cheesecake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can I replace the heavy cream with 2% milk just for the calorie’s sake?
Hey Heather, I would recommend half and half. 2% milk is too thin for this cake and will not provide enough fat for it to properly bake. I worry you could end up with a crumbly cheesecake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I absolutely can’t wait to make this with my delish CSA berries! Most of my family is gluten free. I can sub the flour for GF flour, but could this be made with out the pastry crust? Can’t wait for your cookbook!
Hey Karen!! Yes, you can certainly bake without the crust. I would recommend reducing the baking time to 45-55 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
On my “must make” list! Sounds absolutely delicious!
Thank you Sue! I hope you love this when you try it! xTieghan
Hi! I have a ton of fresh cherries lying around. Think I could swap and use them instead of blueberries?
Very excited to try this recipe (with cherries or blueberries!)
Hey Rebecca! I am sure an equal amount of halved cherries will be so delicious! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can’t wait to make this one. All kinds of perfection.
Thank you so much Joyce! I am so glad you like this! xTieghan
Hey Tieghan!
I love this blueberry cheesecake and apologize for not commenting more! I heard about Basque a few months ago, in Anthony Bourdain’s show Parts Unknown, and have been wanting to visit since! Apparently the people of Basque really care for the quality of their products and the craft of cooking, which I love.
But yes! Haha I ended up moving back to my university in Tampa,FL and am studying Psychology/Medical Engineering in London (at UCL) right now and absolutely love it! But how are you? How have you been?? I’m so excited for your new cookbook and am looking forward to it’s release date! I’ve yet to find your first book (I’m sorry I lost it in all of my moves) and may end up getting another one. 😉 will you be having any workshops or open barn sessions this Autumn/Winter? I’d love to finally meet and see the studio barn in person! I hope you’re doing well and enjoying the last bits of summer. 🙂
Best,
Kristin
Hi Kristin! Wow that sounds like such an adventure being in London to study! I hope you are having the time of your life! But I am doing really well, just a lot of work like always haha! I am not sure when I will start to hold workshops, but hopefully soon! With a wedding happening later this summer, it may be a stretch! Thank you so much! xTieghan