Blueberry Basque Cheesecake (Print Version)
Creamy cheesecake with fresh blueberries and puff pastry crust, baked until golden brown with a soft, jiggly center.
# Ingredients:
→ Base
01 -
1 sheet frozen puff pastry, thawed
→ Filling
02 -
2 packages (8 oz each) cream cheese, at room temperature
03 -
¾ cup granulated sugar
04 -
3 large eggs, at room temperature
05 -
¾ cup heavy cream
06 -
1 tsp vanilla extract
07 -
½ tsp kosher salt
08 -
3 tbsp all-purpose flour
09 -
2 cups fresh blueberries
→ Garnish
10 -
Granulated sugar and confectioners' sugar, for dusting (optional)
# Instructions:
01 -
Place a rack in the middle of the oven and preheat to 400°F (200°C). Grease a 9-inch spring-form pan and line the bottom with parchment paper.
02 -
Gently roll the puff pastry out on a clean surface to ¼ inch thickness. Press the pastry inside the pan and up the sides. It's acceptable if the pastry doesn't extend fully up the sides. Transfer to the refrigerator to chill while preparing the batter.
03 -
In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed until very smooth and creamy, about 2 minutes, scraping down the sides of the bowl as needed. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the heavy cream, vanilla, and salt, and beat until combined, about 30 seconds.
04 -
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). Fold the corners of the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.
05 -
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 for 5 minutes, then unmold. Allow to cool completely before serving. Slice into wedges and serve at room temperature or chilled, with room temperature being optimal.
# Notes:
01 -
This Basque-style cheesecake is characterized by its burnished, caramelized top and creamy interior.
02 -
The puff pastry adds a unique flaky texture that differentiates it from traditional Basque cheesecakes.