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Blueberry Basque Cheesecake

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Blueberry Basque Cheesecake is a rustic, caramelized dessert featuring a creamy, custard-like center and a deeply golden top. Swirls of juicy blueberries and a hint of lemon zest add a bright, fruity balance to this elegant yet simple treat.

Ingredients

  • 24 oz (680 g) cream cheese, softened
  • 1 cup (200 g) granulated sugar
  • 4 large eggs
  • 1 cup (240 ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup (30 g) all-purpose flour
  • 1 cup (150 g) fresh or frozen blueberries
  • 1 teaspoon lemon zest
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing it to extend above the edges.
  2. In a large bowl, beat softened cream cheese and sugar until smooth and creamy.
  3. Add eggs one at a time, mixing well after each addition.
  4. Mix in heavy cream and vanilla extract until fully incorporated.
  5. Sift in flour and add salt. Mix gently until just combined.
  6. Fold in most of the blueberries and lemon zest, reserving some berries for the top.
  7. Pour batter into prepared pan and scatter remaining blueberries on top.
  8. Bake for 45–55 minutes, until the top is deeply golden brown and the center still slightly jiggles.
  9. Remove from oven and cool completely in the pan.
  10. Chill for at least 4 hours or overnight before slicing and serving.

Notes

  • Do not thaw frozen blueberries before adding to prevent excess moisture.
  • The dark top is characteristic of Basque cheesecake and adds caramelized flavor.
  • No water bath is required for this recipe.
  • A slight jiggle in the center is normal and will set as it cools.
  • Store refrigerated for up to 5 days or freeze slices for up to 2 months.

Nutrition

Find it online: https://yumfamilyrecipes.com/blueberry-basque-cheesecake/