Why You’ll Love Blueberry Basque Cheesecake Recipe
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It has a beautifully caramelized top with a creamy, custard-like center
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No water bath or crust required
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The blueberry flavor adds a fresh, slightly tangy balance
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It looks impressive with minimal effort
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Perfect for special occasions or casual gatherings
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Simple ingredients you likely already have in your kitchen
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheese, softened
granulated sugar
large eggs
heavy cream
vanilla extract
all-purpose flour
fresh or frozen blueberries
lemon zest
pinch of salt
Directions
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Preheat your oven to 400°F (200°C). Line a springform pan with parchment paper, allowing the paper to extend above the edges to create the classic rustic look.
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In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
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Add the eggs one at a time, mixing well after each addition.
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Pour in the heavy cream and vanilla extract, and mix until fully incorporated.
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Sift in the flour and add a pinch of salt. Mix gently until just combined.
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Fold in most of the blueberries and lemon zest, reserving a few berries for topping.
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Pour the batter into the prepared pan and scatter the remaining blueberries on top.
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Bake for 45–55 minutes, or until the top is deeply golden brown and the center still has a slight jiggle.
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Remove from the oven and let it cool completely in the pan. The cheesecake will settle as it cools.
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Chill for at least 4 hours or overnight for best texture before slicing and serving.
Servings and timing
Servings: 8–10 slices
Preparation time: 15 minutes
Baking time: 45–55 minutes
Cooling and chilling time: 4–6 hours
Total time: Approximately 6–7 hours
Variations
Berry Blend: Substitute half the blueberries with raspberries or blackberries for a mixed-berry twist.
Citrus Boost: Add a tablespoon of fresh lemon juice to brighten the flavor even more.
Vanilla Bean: Replace vanilla extract with vanilla bean paste for deeper aroma and visible specks.
Chocolate Swirl: Gently swirl melted white chocolate into the batter before baking.
Gluten-Free Option: Replace all-purpose flour with cornstarch for a gluten-free version.
Storage/Reheating
Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
For longer storage, wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
This cheesecake is best served chilled or at room temperature. Reheating is not recommended, as it may alter the creamy texture.
FAQs
Can I use frozen blueberries?
Yes, you can use frozen blueberries. Do not thaw them before adding to the batter to prevent excess moisture.
Why is the top so dark?
The deep golden, almost burnt top is characteristic of Basque cheesecake. It adds a subtle caramelized flavor.
Do I need a water bath?
No, this style of cheesecake does not require a water bath.
Why is the center jiggly after baking?
A slight jiggle is normal. The cheesecake will continue to set as it cools.
Can I make this without flour?
Yes, you can substitute flour with cornstarch or omit it for an even creamier texture.
How do I prevent cracks?
Cracks are part of the rustic charm of this cheesecake. Proper cooling helps minimize excessive cracking.
Can I make it ahead of time?
Absolutely. It tastes even better after chilling overnight.
What pan should I use?
A 9-inch springform pan works best for easy removal and the classic tall appearance.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar, but keep in mind it may affect texture and browning.
How do I know when it’s done?
The top should be deeply golden brown, and the center should still have a slight wobble when gently shaken.
Conclusion
Blueberry Basque Cheesecake is a wonderfully simple yet sophisticated dessert that delivers rich, creamy texture with bursts of fresh blueberry flavor. Its signature caramelized top and rustic appearance make it both forgiving and impressive. Whether you’re serving it for a celebration or a cozy family dinner, this cheesecake is sure to become a favorite in your baking repertoire.
