- 1 sheet Frozen puff pastrythawed
- 2 (8-oz) packages Cream Cheeseat room temperature
- ¾ cup Sugar
- 3 Large eggsat room temperature
- ¾ cup Heavy creamcold
- 1 tsp Vanilla extract
- ½ tsp Kosher Salt
- All-purpose flouror cornstarch
- 2 ½ cups Blueberriesfresh
- 2 tbsp Granulated sugar
- Confectioners' sugaroptional
Blueberry Basque Cheesecake
Blueberry cheesecake meets puff pastry in this stunning Blueberry Basque Cheesecake recipe inspired by the famous burnt cheesecake. Often replicated, the original basque cheesecake recipe uses only five simple ingredients. However, the recipe is easy to adjust to your taste. When blueberries are in season, I love to add them to just about anything, and this recipe perfectly hits the spot.
Even though the recipe is pretty straightforward, there are several tips that will help to make an awesome cheesecake every time. Remember to have cream cheese and eggs at room temperature and the heavy cream cold. Make sure to preheat the oven before baking – it needs to be very hot. When making the filling, use a stand mixer with a paddle attachment or a hand mixer with a whisk attachment on low speed to cream the cream cheese until smooth. Then gradually add sugar, beating well until the mixture is smooth and the sugar is dissolved. If you want a more gooey center which is the signature of the original recipe, use no flour or cornstarch. Let the cake completely cool before slicing. This recipe is best enjoyed at room temperature.
To make the Blueberry Basque Cheesecake, you will need the following ingredients:
Steps to make Blueberry Basque Cheesecake
Preheat oven and prepare springform pan
Roll out puff pastry
Arrange puff pastry
Combine cream cheese and sugar
Add wet ingredients and salt
Cheesecake and blueberries, that's just perfectly my taste! Thanks!
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