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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! I’m so excited to try this. I’m planning to bring it over to a friends house. Would you recommend keeping it in the spring pan until then for safe traveling?
Hey Rachel,
Sure, I think that would probably be the best idea. I hope you love this recipe, please let me know how it turns out! xTieghan
Can you freeze this?
Hey Jennifer,
Sure, that should work well for you! I hope you love this recipe, please let me know if you give it a try! xTieghan
A new favorite. I’ve made this twice and had some minor issues on my end (like overbaking and using dried puff pastry) so I can’t speak to the crust per say… that being said both times I made it were a huge hit. The texture is light and fluffy, doesn’t weigh you down like most cheesecakes, and the flavor is exactly the right amount of sweet and summery. None of my friends or family believed I made it because of how beautifully rustic is looks. Anyway- just to say give this a try! You won’t regret it 🙂
Hey Kathleen,
Wonderful! That’s so great to hear this recipe was enjoyed, thanks so much for making it! Have a great Friday:) xTieghan
How far ahead could you make this recipe before serving? Would you keep it in the fridge overnight or could you freeze it?
Hey Sheri,
You could make this a day in advance and then keep in the fridge overnight. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Awesome, thank you!!
Hi, this recipe looks outstanding but I’ve gone off sugar. I would love to make it. I’m wondering if I cans substitute the sugar for honey, maple or agave?
Hey Sarah,
So sorry, I’ve not tested this recipe without the sugar, so I am unsure of what the results would be. Please let me know if you give the recipe a try! xTieghan
I made this amazing cheesecake last year and still dream about it – going to make it again soon! Thank you for your delicious recipes.
Hey Heather,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
Really enjoyed the taste of this and how easily it came together. Truly no fuss! I made this in a 7.5 in pan and adjusted the measurements by 2/3. Turned out perfectly. Reminds me of a cheese danish haha.
Hey Monica,
Happy Sunday! I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
This looks so amazing and easy! I want to try this out as a mini cheesecake–would you recommend I cut the ingredients into 1/3 if I’m baking it in a 4″ springform pan? How long would I have to bake it for, and will one egg be enough? And can I make this without lining it with parchment paper? Thanks!!!
HI Evona! I would actually cut the recipe directly in half, that should work nicely. I would start out baking for 40-50 minutes, but check on the cake throughout cooking. And then, I do recommend using parchment for very best results! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
For any experienced bakers or unexperienced bakers, this is a must bake! I’ve made it three times in one week and if you follow the directions exactly with regards to beating the ingredients together, your blueberries will not fall into the cheesecake when baked. The cheesecake will always fall. But the blueberries will not fall into the cheesecake… they’ll stay on top. That’s the key!
This is a totally delicious recipe!
Hey Marie,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week? xTieghan
Hi! Could you add some lemon zest to this, if so, how much?
Hey there,
Sure, I would do 1 tablespoon of lemon zest. I hope you love the recipe, please let me know how it turns out! xTieghan
Hi Tieghan! I made this for a party this weekend! It was super simple, but I have a few concerns/questions (and I tend to be pretty good at reading recipes 😉
1) I cooked it for 60 minutes. It seemed to match your descriptions for doneness.
2) The texture was fluffy, but almost to a fault. It was so fluffy it was loose, sticky, and falling apart.
3) To add to the previous point, it was HUGE upon exiting the oven, and then sank much lower than your pictures show. Like, towards the crust was 3 inches tall and the middle half of the circle was barely grazing an inch.
4) The puff pastry crust was perfectly cooked halfway through, but the inner half or third was under baked.
My personal diagnosis/theory is that I just under baked it, but the top was getting quite brown and it was smoking with burning sugar (in a bad way)
Hey Katie,
Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) Thanks for sharing your thoughts on the recipe! xTieghan
Hello,
Thanks for the great recipe. Recipe says 10 inch cake but a 9inch spring form pan is used. Is that correct or should we use a 10inch pan?
Thank you!
Hey there,
The recipe calls for a 9 inch springform pan. I hope you love this cheesecake, please let me know if you have any other questions! xTieghan
Hello! I just made this and I’m not sure why but it looked great when I took it out of the oven but then as it cooled it pulled away from the folded over puff pastry on top and now it almost looks separated. Also my cheese cake cracked alot. It definitely doesn’t look as nice as yours. Any tips on what may have happened?
Hey Lisa,
So sorry you had issues with the cheesecake. Was there anything you may have adjusted in the recipe? It’s hard for me to say without seeing the end results. Please let me know how I can help! xTieghan
If possible, could you tell me how to sub a (thawed) frozen pie crust for the puff? Thank you!
Hey Julie,
I would just thaw on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could I add a little lemon juice and zest to make it lemon flavored?
Hey Johnna,
Yes, that will work well for you! I hope you love the recipe, please let me know how it turns out! xTieghan
I commented on this cake before, but made it again, but this time did peaches with cardamom instead. People fell in love with it!! Here is a picture of it on my Pinterest page. https://pin.it/6L6Oked
This is such a versatile recipe that can be made with so many different combinations.
I just can’t say enough about this recipe. I am making one today with blueberries and strawberries.
Thank you again for such an awesome treat!!
Hey Tomi,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
This is hands down the best and easiest cheesecake you will ever make!!! What a great recipe!! My family said they never want me to make “regular cheesecake” again!!
Hey Laura,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan