Welcome to my kitchen! Today, we’re going to bake something truly special and incredibly delicious: Blueberry Basque Cheesecake. If you’ve never tried a Basque cheesecake before, you’re in for a treat. This isn’t your average cheesecake; it’s wonderfully rustic, deeply flavorful, and surprisingly easy to make. Get ready to fall in love with this amazing Blueberry Basque Cheesecake!
Why You Will Love This Recipe
This Blueberry Basque Cheesecake is different from your typical cheesecake, and that’s what makes it so fantastic. First, it’s crustless, which simplifies the whole process and lets the creamy, cheesy flavor really shine. What’s truly unique is its intentionally burnt top. Don’t worry, it’s not actually burnt in a bad way! This dark, caramelized top gives the cheesecake a beautiful smoky, slightly bitter edge that perfectly balances the sweet, creamy interior. Plus, the blueberries add a burst of fruity freshness that complements the richness of the cheesecake so well. It’s a showstopper dessert that’s easier to make than it looks, and everyone will be asking for seconds (and the recipe!).
Ingredients
Here’s everything you’ll need to make this delightful Blueberry Basque Cheesecake:
- 2 pounds cream cheese, softened
- 1 ¾ cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 pint fresh blueberries
Step-by-Step Instructions
Step 1: Get Ready to Bake
First things first, let’s preheat your oven to 400°F (200°C). While the oven is heating up, grab a 9-inch springform pan. This type of pan has sides that can be removed, which is super helpful for getting the cheesecake out later without messing it up. Line the pan with two layers of parchment paper. Don’t worry about making it perfect; the rustic look is part of the charm of Basque cheesecake. Just make sure the parchment paper comes up and over the sides of the pan – this will help it bake properly and prevent sticking.
Step 2: Mix the Cream Cheese and Sugar
Now, in a large bowl, put in your softened cream cheese and granulated sugar. It’s really important that your cream cheese is softened, otherwise, you’ll end up with lumps in your cheesecake. You can soften it by leaving it out at room temperature for about an hour, or you can carefully microwave it in short bursts if you’re in a hurry. Use an electric mixer (hand mixer or stand mixer) to beat the cream cheese and sugar together until it’s smooth and creamy. This might take a couple of minutes, so be patient and keep mixing until it looks nice and combined.
Step 3: Add the Eggs
Crack your eggs into a separate bowl. Add them one at a time to the cream cheese mixture, mixing well after each egg. Make sure each egg is fully incorporated before adding the next one. This helps create a smooth and stable cheesecake batter.
Step 4: Stir in the Wet Ingredients
Pour in the heavy cream and vanilla extract. Mix again until everything is well combined and the batter is smooth and liquidy. Don’t worry if it seems a little thin, that’s how it should be!
Step 5: Add the Flour
Sprinkle the all-purpose flour over the wet ingredients. Mix it in gently until just combined. Be careful not to overmix at this stage, just mix until you no longer see any streaks of flour. Overmixing can make the cheesecake tough, and we want it to be nice and creamy.
Step 6: Gently Fold in Blueberries
Now for the best part – the blueberries! Gently fold in the fresh blueberries into the batter. Distribute them evenly throughout the mixture. Be careful not to squish the blueberries too much while folding.
Step 7: Bake the Cheesecake
Pour the cheesecake batter into your prepared springform pan. Place the pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it – you want the top to get really dark brown, almost burnt looking. The center might still jiggle a little, and that’s okay. That jiggle is what gives Basque cheesecake its signature creamy texture.
Step 8: Cool and Chill
Once the cheesecake is done baking, take it out of the oven and let it cool completely at room temperature. This can take a couple of hours. Once it’s cooled, cover the pan with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight. Chilling is crucial for the cheesecake to set properly and develop its best flavor and texture.
Step 9: Serve and Enjoy!
When you’re ready to serve, carefully remove the sides of the springform pan. Gently peel away the parchment paper. Your Blueberry Basque Cheesecake is ready to be devoured!
Serving Suggestions
This Blueberry Basque Cheesecake is delicious all on its own, but you can make it even more special with some simple serving ideas. For a classic pairing, a dollop of whipped cream or a scoop of vanilla ice cream is always a winner. If you want to enhance the blueberry flavor, you can serve it with a simple blueberry sauce or a sprinkle of fresh blueberries on top.
Presentation-wise, the rustic, slightly cracked top of a Basque cheesecake is part of its beauty, so don’t try to hide it! You can dust it lightly with powdered sugar for a pretty touch, or add a few fresh blueberries and mint leaves for a pop of color.
This cheesecake is perfect for so many occasions. It’s fancy enough for a dinner party dessert, but also easy enough to make for a weekend treat. It’s wonderful for birthdays, holidays, or just because you feel like baking something special. Imagine bringing this to your next potluck – it’s sure to be a hit!
Storage and Reheating
Leftover Blueberry Basque Cheesecake should be stored in the refrigerator. Wrap it tightly in plastic wrap or place it in an airtight container. It will keep well in the fridge for up to 4-5 days. In fact, many people think it tastes even better the next day!
Basque cheesecake is best enjoyed cold straight from the fridge, so reheating isn’t usually necessary. However, if you prefer a slightly softer texture, you can let a slice sit at room temperature for about 15-20 minutes before serving. Avoid microwaving or baking to reheat, as this can change the texture and dry it out.
Key Details
Prep time: 20 minutes
Cook time: 50-60 minutes
Total time: 1 hour 10 minutes to 1 hour 20 minutes (plus chilling time)
Servings: 12 servings
Equipment:
- 9-inch springform pan
- Parchment paper
- Mixing bowls
- Electric mixer (hand or stand mixer)
Blueberry Basque Cheesecake
Ingredients
- 2 pounds cream cheese softened
- 1 ¾ cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- ½ cup all-purpose flour
- 1 teaspoon vanilla extract
- 1 pint fresh blueberries
Instructions
- First things first, let's preheat your oven to 400°F (200°C). While the oven is heating up, grab a 9-inch springform pan. Line the pan with two layers of parchment paper. Don’t worry about making it perfect; the rustic look is part of the charm of Basque cheesecake. Just make sure the parchment paper comes up and over the sides of the pan – this will help it bake properly and prevent sticking.
- Now, in a large bowl, put in your softened cream cheese and granulated sugar. It's really important that your cream cheese is softened, otherwise, you'll end up with lumps in your cheesecake. Use an electric mixer (hand mixer or stand mixer) to beat the cream cheese and sugar together until it's smooth and creamy.
- Crack your eggs into a separate bowl. Add them one at a time to the cream cheese mixture, mixing well after each egg. Make sure each egg is fully incorporated before adding the next one.
- Pour in the heavy cream and vanilla extract. Mix again until everything is well combined and the batter is smooth and liquidy.
- Sprinkle the all-purpose flour over the wet ingredients. Mix it in gently until just combined. Be careful not to overmix at this stage, just mix until you no longer see any streaks of flour.
- Gently fold in the fresh blueberries into the batter. Distribute them evenly throughout the mixture. Be careful not to squish the blueberries too much while folding.
- Pour the cheesecake batter into your prepared springform pan. Place the pan in the preheated oven and bake for 50-60 minutes. Keep an eye on it – you want the top to get really dark brown, almost burnt looking. The center might still jiggle a little, and that’s okay.
- Once the cheesecake is done baking, take it out of the oven and let it cool completely at room temperature. This can take a couple of hours. Once it's cooled, cover the pan with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight.
- When you're ready to serve, carefully remove the sides of the springform pan. Gently peel away the parchment paper. Your Blueberry Basque Cheesecake is ready to be devoured!