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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
It seems amazing!
Will definitely try it today. Would you advise adding a little bit of lemon juice to it?
Hi there! I would recommend 1=2 tablespoons lemon zest instead of juice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! Planning to make this for a picnic Saturday!if I make it the night before how would you suggest storing it?
Hi Leah! You should store this cake in the fridge. Remove it 1 hour prior to serving to allow the cake to come to room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This is a wonderful recipe! Instead of fresh blueberries, I used frozen wild blueberries that we had picked from the forrest and it worked just great. I did thaw the blueberries first and then removed any excess liquid before adding them to the batter. I also added 1 tbs of fresh lemon juice (cos I love lemon ?) to the batter. I got a bit worried about the puff pastry’s edges half way in the baking, they started to look a bit burned. For this reason covered only the puff pastry’s edges with aluminum foil to prevent it from getting unplesantly burnt. It turns out that it was a good idea. A word of warning also on the baking time since ovens vary a lot. The recipe calls for 1 hour of baking, mine was ready at 55 mins at the suggested temperature (400f/204c). The result was a beautiful rustic looking cheesecake that the guests really liked 🙂 Thank u 🙂
Wow that sounds amazing!! Thank you for trying this one Pati!! xTieghan
I just made this cake today and it was so good! Blueberries in season are tough to beat and this recipe really shows them off. I would call this a cheesecake over a custard even if it is a little more loose. I will be making this again and know I could easily change out the fruit for what’s in season.
Thank you for posting another easy and awesome recipe!
I halved the recipe since I only had a 7in springform pan, and it turned out well. Not too sweet which is a good thing. It was a little hard to cut without a very sharp knife, but definitely the most interesting use of puff pastry I’ve encountered!
Thank you! xTieghan
This was easy and delicious and not to mention gorgeous!!! It was my first recipe to try of yours and I’m a fan!
Thank you Stephanie! xTieghan
Made this today. Loved the rustic look when finished baking.
Thank you Anne! xTieghan
Loved making this blueberry cheesecake – the puff pastry leaves the focus to the cheesecake itself. Simple and divine recipe!
Thank you Tarni! xTieghan
This looks lovely; I’m a big fan and have tried many of your recipes and they are universally delicious. You’re such a big lemon/zest fan I’m surprised this recipe doesn’t have any. Do you think it would add a little zing? Love your site, blogs, videos, photos and most of all your cooking!
Hey Lisa! I love lemon, but with this I wanted it to be more classic flavors and with lot’s of blueberry. That said, I know lemon would be DELICIOUS! I would add 1-2 tablespoons lemon zest with the vanilla. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you think i could make this ahead and freeze it? Also, I’m wondering how deep it is in a 9 inch pan. Those look like big peices as an 8th of a 9″ cheesecake…. i need it to serve 16. Should i double it in a 10″ pan and bake for longer or what would you suggest? Looks amazing, btw!
Hey Becky! I have never frozen this so I am not sure how the texture would be after freezing. I think it should be fine, but I worry the crust will loose it’s flakiness. If possible I would avoid freezing.
I think the baking time should be similar for a 10 inch pan, if anything you might bake less. I would bake as directed though.
For serving, I would double the recipe just to be safe! You can never have too much 🙂
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this this morning, delicious! The pastry crust was so easy to use and really takes the cheesecake to a different level. My husband does not like change and wasn’t too sure about the crust, but once he saw the beautiful brown crust and the bursting blueberries, he dove right in. YUM!
So glad you both enjoyed this recipe, Cindy! Thank you so much for trying it! xTieghan
Thanks Tieghan, it turned out really good: not too sweet and very light, we loved it! The puff-pastry part makes things much easier, no messy crumbs and no water bath, I now have a reliable cheesecake recipe.
I am so happy to hear that! Thank you Anaïs! xTieghan
Oh, this is SO good! Not heavy, not too sweet. Perfect.
Thank you so much Sheran! xTieghan
Looks delicious ? making it right now.
Thank you Betty! xTieghan
This looks so delicious! Do you have to use a ‘spring-form pan? I have yet to invest in one.
Hey Taylor! This cake rise a lot while baking so you need something with higher sides. I would recommend using a 9-10 inch pie plate lined with parchment. OR pick up a spring form pan…they are super useful! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan