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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
Hi Tieghan! Can I replace the blueberries with chocolate chips? Thanks!!
Hey Amber,
I have not tried this, but I don’t see why it wouldn’t work for you. I hope you love the recipe, let me know how it turns out! xTieghan
This was so easy and so delicious! The puff pastry was such a clever twist; everyone loved how it got crispy and browned on the sides and bottom. I loved that it was not overly sweet or dense. Went with your suggestion of serving at room temp and it was great, but equally delicious chilled. With morning coffee. 🙂 Thanks for a great recipe!
Hey Mary,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
This turned out so well! I added about a tablespoon of lemon zest to my batter (just because lemon and blueberry is a favorite combo of mine). Everyone loved it and I can’t wait to find an excuse to make this again. Thanks so much!
Hey Carrie,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
Super easy to make and sooo delicious! Will be making this more often.
Hey Roman,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
Can’t wait to try this one out later tonight! Just a quick question: I live in Italy and they don’t have heavy cream over here, so would it be possible to just use greek yogurt instead as the texture shouldn’t change that much?
xx, Nadia
Hey Nadia,
I would use whole milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan
So light and fluffy and not too sweet! We made it with strawberries and blueberries. One time I had to use frozen blueberries, but after defrosting them and draining them it seemed totally fine. My 8 yr old bakes for a little side business (did 35 items last week for V day!), and this was a hit with neighbors! Easy enough for her to make well. Thanks for yet another yummy recipe!
Hey Nicole,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
Absolutely amazing recipe! I haven’t had a dessert this good in years, thanks for sharing!!!
Hey Anne,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
Would I be able to use a normal 9 inch round cake pan? Or would it be too hard to get out otherwise? Maybe lining the pan with parchment paper that folds out over the tops to be able to lift it out of the pan and transfer? Let me know!
Hey Rian,
That should work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have made this recipe 3 times….it never dissapponts!!! I admit to being a bit heavy handed on the blueberrries once…still delicious….❣ Tnank you for this…it us a keeper❣
Hey Gianna,
I am so glad this recipe was enjoyed, thanks for making it! Have a great week! xTieghan
This is the recipe that broke our family sugar fast! (we were trying for two more weeks – oh well!). I had to try it – and my 8yr old who bakes a lot agreed. We were so happy to make cheesecake without a water bath. It was so easy and the whole family loved it. We did half fresh strawberries and half thawed blueberries. Both divine. Thank you!
Hey Nicole,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Hi! After I took the cake out of the oven and let it rest for five minutes, the filling sank. How can I prevent this from happening next time? Thank you!!
Hey Rachel,
Unfortunately, this is just the nature of the cheesecake, there really isn’t anyway to prevent this. Thanks for giving the recipe a try! xTieghan
Looks tasty, but it’s not French, it’s Spanish. As you said, it’s not really traditional at all, coming from La Viña in San Sebastian about 30 years ago: http://lavinarestaurante.com/
A French basque cake does exist, but it’s got an almond paste filling similar to the galette des rois eaten after New Year’s. Gâteau au fromage is really just an American invention, with French cakes/pies typically using crème fraîche and never Philadelphia cream cheese…
Thanks Molly!!
Just as delicious on a cold Wednesday night!!!
Thanks so much Wendy! xTieghan
A question: what do you recommend if I have to sub the blueberries? I know, blueberries is the key here, but I’m planning to make this for my twins for their 2 years old birthday and they have some trouble with blueberry skin every now and then. Would strawberries be good? Do they have too much moisture? Thank you so much.
Hey Vivian,
Any berry that you like will work well here. If you use strawberries, I would dice them up! I hope you enjoy the recipe, let me know if you have any other questions! xTieghan
Hi Tieghan!! The recipe looks so good and simple. Planning to make it tonight, but I don’t have puff pastry sheets easily available here.. is there a simple alternative to that?
Hey Mridul,
You could definitely do this recipe without the puff pastry, you could also use a regular pie crust. I hope you love the cheesecake, please let me know if you have any other questions! xTieghan
What changes would you make if you had to use frozen blueberries?? Thanks!
Hey Mary,
Yes, frozen berries do work, but do not thaw them and bake for an additional 8-10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan