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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
Made this yesterday! It tastes phenomenal, but my blueberries all sank to the bottom of the cheesecake. They sank even as I was putting them in, so maybe I over whipped my batter or I needed more flour? Any advice for the next time I make it?
Hi Grace! Did you gently place the berries on top of your batter? Naturally some with sink, but most should stay close to the top. I recommend very slowly adding the berries to ensure they don’t just drop right to the bottom of the cake. I don’t recommend adding more flour as that will change the consistency of the cheesecake. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ???
Hi! I am so excited to make this. I was wondering if the recipe could be adapted into cupcake tins so they are easier to serve at a party? Thanks. Can’t wait for the next book.
Hi Sarah! Yes you could make them into cupcakes. We haven’t tried that exactly, so you’ll have to adjust the baking time some and keep your eye on it. Let me know if you have other questions as you go!
I just made this and it looks amazing! However, the cake sunk significantly during cooling. Is there anything you suggest to avoid this?
Hi Julie! Sorry to hear about the sinking! One of the things that could be happening is over beating the mixture. Just mixing at a low speed will do just fine and still allows for the eggs to get fluffy. Let me know if that helps for next time. And if you have any other questions along the way!
I am making this cheesecake for the second time within a week. It was delicious the first time, I was told to remake it and now the second one with raspberry is cooking as we speak. Great recipe, my guests thought I had purchased it from a bakery as it was so well prepared and looked amazing. Thanks for this recipe.
That is so amazing! I am so glad you all loved this Sabine! xTieghan
Your recipes are so wonderful!
This was my first ever cheesecake and it came out looking almost as good as your pictures!! Everyone totally loved it! I made a few additions to make it special for a birthday celebration, a tbsp of dried lavender in the filling which was the perfect amount of flavor that wasn’t overpowering and 1/4-1/2 tsp of ground ginger which didn’t really come through too strong. I also tried to infuse some lavender and ginger into some honey and drizzled that over the top with a few sprigs of fresh lavender. All in all a fairly easy recipe with an amazing cake at the end! Thank you so much for the recipe. My friends and I are going to just work through a bunch of your recipes. We’ve already made the jammy cherry tomato pasta too which was so delicious.
That is so amazing to hear David! I am so glad you loved this recipe and have been loving others as well! Thank you so much! xTieghan
I feel sorry, but the recipe doesn’t work:(( the batter is not dense, it looks like milk. I used everything like in the recipe 🙁
I am sorry to hear that Gabi! Are there any questions I could answer or anything that went wrong when making it? Please let me know! xTieghan
I’m making this right now for my gf’s birthday! I hope she likes it; she really enjoys many of your recipes. I added honey, lavender and ground ginger…for some reason. I hope that it actually turns out!
I added a heaping 1/4 tsp of ground ginger to the filling, 1 tbsp of dried lavender flowers, and then some honey drizzled over the top. I will report back how it turns out!
I hope this turns out amazing Dave! Thank you so much! xTieghan
I loved making this and it tasted incredible! I’m in the UK so not sure if my ingredients like cream cheese are exactly the same consistency as in the US. My mixture was a little thicker than the video and what comments mentioned.
It rose SO much during the cooking process and then sunk a bit and cracked when cooling. It was still so yum! I’m going to try again and reduce mixing to see if that helps with reducing cracks as there would be less air in the batter.
I am so glad this still turned out amazing for you Catherine! Thank you for trying it! xTieghan
I made this tonight with my 4 year old son. It was a little hectic and so I forgot to put in the flour. I was too concentrated on making sure I put the blueberries gently so they didn’t sink! It was already in the oven when I realized. Thankfully hubby consulted Reddit and informed me that it would still be okay. And it was amazing!! I took it to a get together and it was gone in seconds. My mouth still has a happy aftertaste!! It was light, sweet, and tangy. I cannot wait to make this again. Thank you!!!
I am so glad this still turned out amazing for you Kristen! Thank you so much! xTieghan
This sounds amazing!! Does frozen blueberries work with this?
Hey Lindsay! 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
Made this tonight and wanted to let you know it was amazing! I don’t bake very often (don’t even have an electric mixer) and it was super easy and quite perfect tasting. Great texture, perfect amount of sweet. Will definitely make this again!
That is so great! Thank you so much for trying this Darcy! xTieghan
This was delicious and the whole family enjoyed it. The best part was how simple it was to make. Thank you for all of your wonderful recipes and cooking inspiration!
So glad this turned out so well and easy! Thank you Melissa! xTieghan
Great recipe! This was so easy to make and was much lighter than a traditional cheesecake. Absolutely delicious. I followed the recipe exactly as written – perfect!
Thank you so much Michelle! xTieghan
After eyeing this recipe for a while, I finally decided to make it. But my cake sadly did not turn out like yours… All the blueberries sank to the bottom which left the surface of the cake plain and brown. I might have used a slightly bigger spring form pan, but the cream cheese filling sank while the puff pastry hardened which left a gap between the filling and puff pastry. Could you maybe incorporate a hint of baking powder into the mixture?
sadly the cake didn’t look as I expected, but I hope it tastes good!
Hi Chantelle, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? What size spring form pan did you use? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Super easy and love the puff pastry crust. I took it to a cookout and it was a big hit!
That is so great to hear! Thank you so much Becky! xTieghan