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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
I made this cheesecake for the first time two weeks ago, and just re-made it last night because my bf’s family loves it so much!!! His mom even said that this is her favorite dessert ever : ) I followed this recipe almost to the T. I don’t have a springform pan, so I simply lined a pan with parchment paper, and I cut the cake in the pan rather than removing. It’s not as pretty, but it works! I also found that my blueberries don’t sink as low into the cake as I would like, so I pour a tad bit of the batter to cover the bottom, place some blueberries, then pour the rest of the batter. I’ve used a combo of frozen and fresh blueberries and didn’t make a difference.
Oh my goodness! That is so amazing to hear! Thank you for trying this one, Jacqueline! I hope you all continue to love this and others of mine! xTieghan
I love baking but for some reason had never made a cheesecake before – this recipe was so simple and SO good. I thought two cups of blueberries was quite aggressive and was totally afraid I messed something up when my cake started to bubble over the edges while baking but it turned out really lovely and tastes fantastic. The only challenge I have is that once I refrigerate it, the puff pastry looses some of it’s flakiness but that is definitely *not* a real problem 🙂
Thank you so much Karina!! I am so glad this turned out so well for you!! xTieghan
I made this for my Dad’s 80th birthday dinner on Sunday. Best. Cheesecake. Ever. Seriously–hand’s down the most delicious cheesecake I’ve ever had, and my husband (not a cheesecake fan) seconds that. It’s Thursday, and sadly the cheesecake is gone. Thanks for such an amazing take on this dessert.
Aw wow! That is so amazing to hear! Thank you so much for trying this one, Robyn! Happy Birthday to your Dad! xTieghan
I made two of these. One for home, and one for work. They were a huge hit! Wow, this was amazing! It didn’t come out quite as pretty as yours, but I think I didn’t roll out the pastry thin enough. I don’t usually care for cheesecake, but this was light and fluffy. It didn’t have the heavy, dense texture like so many cheesecakes.
This will definitely be added to my regular dessert list. Thank you for such a great recipe.
Love to hear that! Thank you so much Tomi!! xTieghan
Hi! Do you think this would work with Oreos instead of fruits?
Hey Dianna,
Sure Oreos would work here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! I love your recipes and your site (and your barn and family and your love for Korean flavors.. let’s face it, I love everything!) I’m looking forward to making this over the weekend!! Could I make this in an 8inch spring form? What would be the time/temp adjustment? Many thanks for your help 🙂
Hey Hanna,
Thanks so much for your kind message. I would keep everything the same, you may have a little extra batter:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Help! My blueberry’s sank!!! Any advice as to why that happened??? I didn’t have kosher salt so I did use Himalayan salt…could that be the reason???
Hey Jules,
So sorry about the blueberries! Next time try coating them in a bit of flour, this should prevent them from sinking. I hope this helps! xTieghan
I made these in a large muffin tin and they came out great for sharing with coworkers!
Thank you so much Robin! I am really glad this turned out so well for you! xTieghan
Hi Tieghan! I’m making this cheesecake today and realized I only have Iodized and sea salt. can I substitute either for kosher? If so, are the measurements the same?
Hey Haley,
I would use an equal amount of iodized salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious!
Thank you Sylvie! xTieghan
Can I freeze this? It looks amazing!!
Hey Liz,
Yes you can freeze! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hands down my new favorite recipe. So simple, so delicious, so creamy, and what a stunner. Definitely will make this again and again and again!
Love to hear that! Thank you so much Amy! xTieghan
Wonderful recipe!!!! I got rave reviews from my friends. Creamy, the right amount of sweetness, the chewy puff pastry! I love it just as it is, but will try adding lemon zest or make it with raspberries.
Love to hear that Lee! Thank you for trying this one! xTieghan
Dear Tieghan,
Thanks so much for this delicious recipe. I made this cheesecake to celebrate my soon to be birthday 😉 and it was a success!! I used blackberries instead of blueberries, and it was amazing.
Hug,
Isabel
Love that! Thank you so much for trying this one, Isabel! xTieghan
Hi, this recipe seems amazing and I’m going to buy the ingredients and bake it tomorrow. But I what settings on the oven should I use? Fan forced or not or only bottom or bottom and top? I’m new to baking ?
Hi Fari! I like to bake the on the normal oven setting, no fan. I recommend baking on the middle oven rack. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan