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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
Can frozen blueberries be used?
Hi Jessica,
Yes you can use frozen blueberries! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I just pulled this out of the oven. Obviously I tried a bit, piping hot. But my life is complete now. ?
Haha that is amazing!! Thank you so much for trying this! xTieghan
Made this today! I had a ton of blueberries so I put them under the batter and one top. It turned out really delicious, not overly sweet. Thanks for the recipe!
Thank you Sarah! I am really glad this turned out so well for you! xTieghan
This is delicious, I have made it several times with a great success
Although not sure what is the point of greasing the pan and also placing parchment paper. I usually just grease the pan and that is enough. Thank you,
Thank you so much for trying this! xTieghan
Can this be made without the puff pastry? I’ve made your burnt Basque pumpkin cheesecake (it’s so good that it’s a new Thanksgiving staple) and as I recall it was crustless.
Hi Cody,
I haven’t made this one without the puff pastry but I’m sure it would probably work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this cheesecake for a dinner party and it not only wowed the guests, but it was incredibly easy to make! My blueberries sank to the bottom before it went into the oven so I tossed a few more on top about 20 mins into baking when the top firmed up a bit. I also read in the comments about the puff pastry leaving a gap after the cheesecake sinks after being taken out of the oven so I pushed the puff pastry corners down when it was still warm. I topped the cheesecake with demerara sugar which gave it a rustic look. Love this recipe and will 100% be making it again!
I am really glad this turned out so well for you! Thank you so much for trying it! xTieghan
This looks amaaaazing!! Can you use frozen blueberries?
Hi Kim,
Yes frozen blueberries work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I LOVED this recipe! It was easy to make and so very Summer-y delicious. Also didn’t hurt that it was beautiful!
Thank you Nancy! xTieghan
I made this for some friends who came over for dinner, and they LOVED it (also made the creamy chicken with sun-dried tomatoes and orzo–ALSO a HUGE hit!). My blueberries did not remain on the top for some reason, they sunk down into the cheesecake–so mine looked a little different coming out of the oven, but my guests said they think they like it better this way–perfect ratio between the blueberry and cheesecake with every bite. This is a MUST try!
I am so glad this turned out so amazing for you, Gracie! Thank you for trying this! xTieghan
I’d like to add lemon to this. Would I need to make any adjustments?
400 degrees to bake a cheesecake for 55 to 65 minutes?????? To high a temp will burn top – most cheesecakes recipes use 325 degrees.
My son and I just made this for his online learning class (during the Pandemic) — its a 6th grade cooking class. This was an absolute HIT!! sooooo easy and it was quite fancy looking!! Made the recipe exactly as it was written. Incredible!! HBH never lets me down!!
Aw that sounds so amazing!! Thank you so much Nicole! xTieghan
I made this twice last fall and it was absolutely delish, easy to make, and not to mention beautiful! I am making it again for a special guest who is coming to visit this week. Thanks for sharing all of your yummy recipes!
Aw that is so sweet! I hope you both enjoy this cheesecake, Annabelle! xTieghan
Hi Tieghan,
I wonder if this can be made in mini cupcakes? Since I do not have the springform pan?
Thanks.
Hi Velle,
I haven’t tested this but I don’t see why it wouldn’t work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made your breakfast pizza this morning and this cheesecake for a lunch dessert! Both were spectacular and insanely beautiful. Your recipes inspire me so much and have really brought out a love of cooking in me!!
Wow sounds like an amazing day! I am really glad this recipe turned out so well for you! xTieghan