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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
My go to cheesecake recipe! Never fails, so simple but yet so delicious! Make this at least 3 times a year. Making right now for son-in-laws birthday as he loves it
Love to hear this, Wanda! Thanks for making it so often and sharing with others:) Happy Birthday to your son-in-law! xx
Absolutely delicious and the topic of our family gathering! Wondering if this could be made with cinnamon apples for a more fall feel?
Hi Feliza,
Fantastic! I’m so glad to hear this recipe turned out well for you, thanks for making it! Totally, apples sound like a great idea! XxT
Oops! I forgot the parchment paper! Currently baking so will update on how it worked out.
I have made other Basque Cheesecakes from HBH and all were fabulous so I am betting this one will be as well. Thankfully making this for folks who will care more about taste than presentation!
Thanks so much for making this recipe, Kristi:) I hope it’s delish! Have a great Friday! xT
Well, I just made this and it looks gorgeous, although it’s just out of the oven and I haven’t tried it yet. It was also a lot of fun to make! The only small problem I had is that the four pastry corners that I turned over onto the berries are all stuck up from the cake. Since the recipe said 55-65 minutes and this was the first time I was making this, I set the timer at 55 but then I didn’t check the cake during baking. Maybe I should have taken it out at 45 or 50 minutes when those corners were just starting to pop up? Also, my corners look bigger than the ones in your photos. I wonder why they didn’t stick in the batter, though. But I’m not too worried about it and it does have a very rustic look! Also, it’s wild blueberry season here in Maine and that’s what I used….the tiny wild blueberries.
Hey Liz,
Thanks so much for trying this cheesecake and sharing your feedback! I hope it tastes delish:) Next time, you can just fold the pastry down a bit like in my photo above:) I hope this helps! xT
Hi, Tieghan, thanks for the reply but both your “how to” video and the TikTok video play really quickly and it’s not obvious in the “how to” that you folded the pastry points under – if that’s what you meant. And in the TikTok video it doesn’t look as though they were turned under at all. Also, your instructions don’t say anything about turning the pastry points under. But someone who’s made this recipe many times before – and who’d shared it with me – told me about that trick and that worked well when I just made the cake for the second time today. I also trimmed the points off before I turned the ends forward – I actually rolled them each forward a few times – onto the batter. I’ll be sharing this with neighbors and I got 11 good-sized pieces out of it!
My new favorite cake 😋😋
Hi Inna,
Thank you so much for trying this recipe and sharing your feedback, so glad to hear it was enjoyed! xT
Made it. Family loved it. So easy
Hey Susan,
Happy Sunday!! I appreciate you trying this recipe and your feedback, so glad to hear it turned out nicely for you! xx
In March of this year you added a reply to a comment that you do not recommend freezing this dessert. Earlier in the comments you had mentioned it could be frozen. What are your thoughts on this? Have you discovered it isn’t as nice if it is frozen ahead of time?
Hi Libby,
I think this cheesecake is best served fresh if possible:) Let me know if you have any other questions! xT
I have made this cheesecake several times because it is always delicious. However, no matter how carefully I handle it when removing from the oven, it cracks and falls while cooling. The folded over pastry still stands up high and the cake surface ends up far below it. It’s not the presentation I strive for. What could possibly be going on here?
Hey Anne,
Thanks so much for making this cheesecake, so glad to hear you have been enjoying it!! The falling and cracking is definitely the nature of the cheesecake, mine does the same. You could try not taking the puff pastry all the way up next time to see if that helps with the presentation! xx
I love your recipes and was hoping to make this for Father’s Day. Can we use frozen blueberries, or does it have to be fresh? Thank you!
Thanks so much, Michelle:) Yes, frozen blueberries will also work nicely for you here! I hope you love this recipe! xT
I found your recipe in delicious. magazine – and it’s been my go to summer dessert recipe since. I’m making it again for the first time this summer for our street’s summer party on the weekend. It’s a show stopper, easy to make and baked blueberries are so tasty – a real winner! Thanks 🙂
Hey Steph,
Fantastic! So glad to hear that this cheesecake turned out nicely for you, I appreciate you making it so often! xT
Cheesecake is out of this world delicious. My only issue is that baked it a day ahead of the event and by the next day (after being refrigerated overnight), the crust was soggy and chewy and difficult to cut through. I may try it crustless in the future.
Hey Krista,
So glad to hear that this recipe turned out well for you, I appreciate you making it! Yes, I would definitely say this is best the day it’s made for serving:) xx
I’ve made this a million time. It’s a favorite of mine and my family. My most recent basque didn’t quite set but I can’t figure out why. I baked for 55. Do you think I needed to let it go for another 10 minutes?
Hey Sarah,
Thanks so much for making this recipe so often!! Sorry to hear that it didn’t set for you the last time, it’s hard to say without knowing more info. Was there anything you may have adjusted? Maybe it did just need to bake longer, were you using a different oven? Let me know!! xx
This recipe hits every time! It’s very easy too and a good intro recipe for an inexperienced baker. I’ve made it 3-4 times and it’s always a crowd pleaser!
Thanks so much, Carrie:) I’m so glad to hear that this recipe turned out well for you and appreciate you giving it a try! xT
We love this recipe! It is so good and easy to make. Sometimes I cut it into small squares for a finger food snack. Is it possible to adjust the recipe to make it in a rectangular dish?
Hey Jessica,
Happy Sunday!! I am thrilled to hear that this recipe is always enjoyed, thanks so much for making it so often! I’ve never made this in a rectangular dish, but you could certainly give it a try! xx
I’m excited to try this. Could I add lemon to this to make it lemon/blueberry cheesecake? If so, do you have any recommendations on how much? Thanks!
Hey Jan,
Sure, that would work nicely for you! I would add the juice of one lemon at the end of step 3. You might also like this recipe:
https://fett-weg.today/blueberry-lemon-cheesecake-bars-with-candied-lemon/%3C/a%3E%3Cbr /> I hope this helps! xT