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Custardy Burnt Basque Blueberry Cheesecake Recipe

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3.9 from 15 reviews

This Custardy Burnt Basque Blueberry Cheesecake features a flaky puff pastry crust filled with a smooth, creamy cheesecake batter swirled with blueberry jam and fresh blueberries. Baked at high heat to develop a deeply golden, slightly burnt top while maintaining a luscious, jiggly center, this cheesecake offers a perfect balance of rich custard flavor with a hint of fresh fruitiness and an irresistible flaky crust.

Ingredients

Crust

  • 1 sheet frozen puff pastry, thawed

Cheesecake Batter

  • 2 packages (8 ounce) cream cheese, at room temperature
  • 2/3 cup granulated sugar
  • 5 large eggs, at room temperature
  • 2 cups heavy cream
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1/4 cup all-purpose flour

Fillings

  • 1/3 cup blueberry jam
  • 1 rounded cup blueberries

Instructions

  1. Prepare the oven and pan: Place a rack in the middle of the oven and preheat to 425°F (220°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ease removal.
  2. Prepare the puff pastry crust: On a clean surface, gently roll out the thawed puff pastry sheet to about 1/4 inch thickness. Press the pastry into the bottom and partially up the sides of the springform pan—it’s okay if it doesn’t cover the full height of the pan. Chill the crust in the refrigerator while preparing the batter to help it firm up.
  3. Make the cheesecake batter: In a mixing bowl, beat the cream cheese and granulated sugar together until very smooth and creamy, about 2 minutes on medium speed. Add the eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl sides, then reduce mixer speed to medium-low and slowly stream in the heavy cream. Add vanilla extract and salt, then beat until just combined, about 30 seconds.
  4. Incorporate flour and separate batter: Sift the all-purpose flour into the batter to prevent lumps, then beat again briefly, about 30 seconds, to combine. Pour half of the batter into the pastry-lined pan.
  5. Add jam and blueberries: Swirl the blueberry jam into the batter already in the pan to create a marbled effect. Gently fold the fresh blueberries into the remaining batter, then pour this blueberry-studded batter over the jam-swirl portion in the pan. Carefully fold the corners of the puff pastry over the batter to partially cover it.
  6. Bake: Place the springform pan on a baking sheet to catch any drips. Bake in the preheated oven for 55 to 65 minutes, until the top is deeply golden brown with a burnt appearance but the center remains very jiggly to the touch.
  7. Cool and chill: Remove the cheesecake from the oven and let it cool for 15 minutes at room temperature. Carefully release the springform pan and unmold the cheesecake. Refrigerate for at least 2 hours to allow the center to fully set and flavors to meld.
  8. Serve: Slice into wedges and serve the cheesecake either chilled or at room temperature according to your preference.

Notes

  • Ensure all dairy ingredients are at room temperature to achieve a smooth batter without lumps.
  • Do not overbake the cheesecake; the center should remain slightly jiggly to maintain a creamy texture once chilled.
  • The puff pastry crust adds a delightful flaky contrast but can be omitted for a crustless version.
  • Blueberry jam swirled into the batter creates a beautiful marbled effect and bursts of flavor.
  • Use fresh or high-quality frozen blueberries for the best taste and texture.
  • Chilling the cheesecake thoroughly is essential for proper set and clean slices.

Find it online: https://marthatasty.com/custardy-burnt-basque-blueberry-cheesecake-recipe/