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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
Hello! Can’t wait to try this recipe. Are there any adaptations you would suggest if I use a fresh pie crust for this? I have one made already. Thank you!
Hey Lucy! No adjustments are needed. You can use the pie crust in the same way as I direct for the pastry. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this for my family this past weekend and they loved it! Perfect when served room temp. It kept well in the fridge overnight but I loved it fresh. Highly recommend for a brunch as its basically like a large cheese pastry. We loved the blueberries but could see this working with any fruit!
So glad you and your family loved this recipe Erica! Thank you so much! xTieghan
It is in the oven right now, but i can not wait for the result, so i will ask right away. My batter was very liquid, after i watched the video again and again i first decided to add a little bit more of cream cheese, hoewever that did not help so i added few tablespoons of flour and i think i got almost right consistancy. Now i am crazy worried that it is not going to taste right (i guess i have to wait and see) but i would appriciate any advice in advance on how to prevent this to ever happen again. likw which cream cheese should i use, and is it ok to use hand mixer …
Hi Bonie! The batter sounds like it was just right! It is not meant to be thick. How did the cake turn out?
Just made this, turned out Great!
Thank you Caitlin! xTieghan
Made this and it’s delicious but blueberries sunk to the bottom. Still tasted great but not sure why they sunk? I’m definitely not a baker, so any tips would be great!
Hey Veronica! Did you gently place the blueberries on top of the cake before baking? In general the berries will sink a bit, so I am not sure you did anything wrong. As long as you loved the taste, I think you did everything correct! It is import to be gentle when adding the berries so they don’t sink right away. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am so excited to make this tonight! This will be my first go at one of your dessert recipes, but I love your savory items!
I see in the comments below that you’ve said people could swap the fresh blueberries for fresh cherries or blackberries.
For a fruit, I have the option of frozen and thawed blueberries, or fresh peaches. Which would you suggest for the best swap with baking?
Thank you!
Hi Alanna, are the thawed berries very juicy? If so, I would not use those. I would instead use thinly sliced or chopped peaches (about 2 cups chopped). I am sure that will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Absolutely LOVED this cheesecake ! will be making again and again…..
One question…. comment…. the bottom crust of puff pastry was hard to cut through…. it was not over cooked, just tough…. any thoughts on what I might have done wrong….. i rolled out… perhaps not thin enough?.
Thanks much ! I am addicted to HBH xoxo
Hi Sue! Hmm, I am really not sure. Is it possible your knife just needed to be sharpened? Did you enjoy the taste? I don’t think you need to roll it out any thiner. Please let me know if you have any other questions or how else I might be able to help. So glad hope you love this recipe! Thank you! xTieghan
Hi Tieghan!
I have been following you for a while now and have loved everything I’ve made but have not yet told you!
I made this for a friend’s get-together and while there were only 6 of us, I didn’t get to take any home! The hostess kept some and ate if for breakfast the next morning!! It was fantastic and easy and I am stopping to get more cream cheese to make again for my family.
I am making the Bucatini Amatriciana tonight for dinner and just might have the cheesecake for dessert if it cools fast enough!
Thanks!!
So glad you and your friends loved this recipe Laurie! That is so great to hear! I hope you had an amazing time as well! xTieghan
Hi Tieghan! The cheesecake looks delicious! Can’t wait to make it later. However, I have some confusion as the serving is stated for 8, makes one 10 inch cake but the instructions stated 9 inch spring form pan. Which size of spring form should I use? 9 inch or 10 inch? Thank you in advance.
Hi there! Honestly, you can use either a 9 or 10-inch springform pan. The cake expands while baking, this is why I say it’s 10-inches. I use a 9-inch springform pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! My cheesecake was beautiful and puffy when it came out of the oven but fell a lot as time went on. It partly separated from the crust on one side. It still looks great but I just wanted to make sure this was normal or did I under bake it? Thank you so much!
Hey Ali! That is totally normal! This cake is meant to fall and have lot’s of cracking on top. I am sure it will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am planning on making this tomorrow night for a dinner party Friday!!! is is okay to make a day in advance?!?!
If so, how should i travel with it (30 min car ride)
Thank you!!!
HI Kathleen! Yes, of course you can make ahead! Just keep the cheesecake in the fridge, then transfer in the car. By the time you get there is will be room temp and perfect for serving after dinner. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could this be made with frozen pie crust instead of puff pastry?
Hi Maria! Yes, I am sure a frozen pie crust will work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! I want to make this but I only have a ceramic pie dish and not a spring form pan. Will I still be able to make it using a ceramic pie dish?
Hey Sunny! Yes, others have made this in a pie plate and have had success. Just make sure to line with parchment paper so you can easily lift the cake out of the pie plate. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this to bring to a dinner party this past weekend where it was 1. devoured and 2. complimented over and over. Including by a friend who doesn’t like cheesecake. It’s fun and easy to make (my 5-year-old helped me), and really delicious. Thank you so much for the recipe!
I love to hear that!! Thank you so much Jessica! xTieghan
This was so fun and easy to make! My first cheesecake ever! Love the rustic look and the texture of the cheesecake was light and delicious! Thank you for this!! <3
So glad this turned out amazing for you Johannah! Thank you so much! xTieghan