- 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
For sprinkling:
- 2 tbsp Granulated sugar
For dusting:
- 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
1 | Preheat oven and prepare springform pan | |
Preheat the oven to 400 °F and line a 9-inch springform pan with a piece of parchment paper. | ||
2 | Roll out puff pastry | 2 |
On a lightly floured surface, roll the puff pastry out to a rectangle about ¼-inch thick. | ||
3 | Arrange puff pastry | 1 |
Press the pastry into the bottom and up the sides of the prepared springform pan, leaving any excess pastry draped over the sides of the pan. Place in the fridge to chill while you make the filling. | ||
4 | Combine cream cheese and sugar | 5 |
In a bowl of a stand mixer with the paddle attachment, beat 2 8-ounce packages of cream cheese until light and smooth, about 1 minute. Gradually add in ¾ cup sugar. Mix on medium, scraping down the sides as needed, until the sugar is dissolved and the mixture is smooth, about 3-4 minutes. | ||
5 | Add wet ingredients and salt | 2 |
With the motor running, add 3 eggs one at a time, beating well before adding the next. Scrape down the sides as needed. With the motor on medium-low speed, pour in ¾ cup heavy cream, and 1 teaspoon vanilla extract. Add ½ teaspoon kosher salt. Mix until combined for about 30 seconds. | ||
6 | Add flour | 1 |
Sift in 2 tablespoons of flour or cornstarch and mix to combine for 30 seconds more. | ||
7 | Assemble cheesecake | 4 |
Remove the pastry-lined pan from the fridge and pour the cream cheese mixture into the pan. Sprinkle 2 ½ cups of blueberries over the filling and fold the edges of the pastry over the berries. Sprinkle the top of the cheesecake with 2 tablespoons of the granulated sugar. | ||
8 | Bake | 65 |
Bake for 55 to 65 minutes (depending on the oven) until deeply brown on top yet jiggly in the center. | ||
9 | Cool | |
Leave the cake to cool in the pan for 5 minutes, then unmold and let cool completely. | ||
10 | Serve | |
Once cooled, slice, serve and enjoy! | ||
Recipe Reviews
Cheesecake and blueberries, that's just perfectly my taste! Thanks!
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