Next Post
Jammy Cherry Tomato Pasta with Crisp Lemon Rosemary Chickpeas.
This post may contain affiliate links, please see our privacy policy for details.
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
Tried it, loved it. Thanks for sharing the recipe.
Thank you so much Kim! I am really glad this turned out so well for you! xTieghan
I have never made cheesecake before but this recipe was easy to follow and the result was amazing!! My colleagues loved it and said it was like something from a fancy bakery. I will definitely be making again!!
Wow that is seriously so great to hear! Thank you so much for trying this one, Kate! xTieghan
It says it makes a 10 inch cake but to grease a 9 inch one… which is it???
Hi Karen! the cake becomes larger and expands a bit once you un-mold the cake from the pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Can I use fresh strawberries? Thanks! I love all your recipes by the way! ?
Hey Tet,
Yes strawberries would be great, I would dice them up to be slightly smaller. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Just made this. Accidentally bought a pie crust instead of a puff pastry. ? The blueberries all sunk to the bottom while baking! Any tips on how to keep some on the top? Bringing to a brunch tomorrow so I hope it tastes as delightful as Tieghan’s does!
Hi Katie,
Thanks for trying the recipe! Try tossing the blueberries in a bit of flour to keep them from sinking. I hope this helps! xTieghan
This was simple and delicious. The only issue I had was that after taking it out of the oven the cheesecake fell to about half the original size. I would suggest turning the oven off and opening the door to have it cool so it doesn’t fall. Still tasted great!!!
I am really glad this turned out well for you, Laurie! Thank you for trying it! xTieghan
Hi! I purchased a spring form pan for this recipe specially, but all I could find was a 10 inch pan. I just baked for the first time tonight and the taste was delicious but top was almost too overdone and the inside still pretty wiggly at only 45 min in the oven so I removed. Any tips for baking time with a 10 inch pan for next time? Will definitely be trying this one again!
Hi Madison,
Thanks so much for trying the recipe! So sorry you had issues, I would recommend placing the pan on the lowest rack in your oven and then cover the top with foil once it has browned that way you can bake the cheesecake for the full 55 minutes. I hope this helps! xTieghan
Made this as written with Dufour all-butter puff pastry. It came out pretty good, but I used the longest baking time and the crust got a bit burned in places and the filling was pretty solid. Think I’ll try it again with a 55 minute baking time instead of 65. It’s easy and delicious for sure!
I’m about to make it a lot more difficult, I’m thinking of going one step beyond making my own puff pastry and making a Kouign-Amann dough for the crust. I’m hoping the yeasted dough will rise better on the bottom of the pan, and the crackling crispy sugar will make it even more crunchy than the frozen puff pastry that I used.
Stay tuned.
Thank you so much Tim! I hope this turns out really well for you! xTieghan
Hey! I haven’t baked much in my life so please excuse me if this is a silly question ? I only have 8 inch pans, should I do anything differently?
Hi Mandie,
Not silly at all! An 8 inch pan will work although you may not need all of the batter. For this cheesecake I used a springform pan which is much deeper than a cake or pie pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Wow! I have yet to make a recipe of yours that I didn’t like/my family. This is a keeper for sure. So light and perfect for the summer.
Thank you Alexandra! xTieghan
It turned out great but it did fall quite a bit. What could I have done differently?
Hi Mel,
So sorry about this, but the cheesecake does eventually fall. Thanks for giving the recipe a try, please let me know if you have any other questions! xTieghan
Recipe info says it makes one 10 inch cake. But instructions call for a 9 inch pan. Can you please clarify. Thank you
Hi Jeanne, the cake becomes larger and expands a bit once you un-mold the cake from the pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
This was super easy to make and it turned out great! I think my pan was a bit larger than 9 inches, because my puff pastry didn’t go all the way up on all sides and my cheesecake looks shorter than the pictures. I used 1 cup of strawberries and 1 cup of blueberries and it worked perfectly! I would definitely make it again!
Thank you Adriana!! I am so happy you enjoyed this recipe! xTieghan
I made the Blueberry Basque Cheesecake yesterday and it was absolutely delicious! So easy to make. It will now be a go-to recipe for me. Thanks!
Thank you so much Sharon! xTieghan
Please disregard my previous comment above…I have had this pinned for a year to make at a family cooking competition which had to be cancelled (thank you Covid19 ?) so I did not go back reread the comments or post, I just jumped in.
I saw one reader pushed the puff Dow down a it upon taking out of the oven so I will do that next time, but also my pan measured 9.5” so I will search for a truer 9” pan.
This is absolutely SCRUMPTIOUS!!! I will make again not only with blueberries but with strawberries also.
I’m so glad the bug but me at 9pm to make this! Thanks for a great recipe!
Hi! I am really glad this cake turned out so well for you, Miriam! Thank you so much for trying it! xTieghan