The Simple Blueberry Basque Cheesecake is the ultimate dessert for anyone who loves a creamy, rich treat with a playful twist of sweet blueberries and that signature caramelized top Basque cheesecakes are famous for. This is the kind of cake that looks impressive, tastes like a dream, but is honestly so effortless to make you’ll want to do it again and again. Whether you’re baking for a special gathering or just craving a little joy with your afternoon coffee, this cheesecake hits all the right notes—fruity, decadent, and impossibly silky, all without any fuss.
Ingredients You’ll Need
This Simple Blueberry Basque Cheesecake comes together with just a handful of simple, reliable ingredients. Each one plays a vital role in building the cake’s flavor, creaminess, and just the right amount of fruity charm. Let’s break down why you’ll love every single element:
- Cream Cheese (16 oz, softened): Brings the essential tang and luxurious creamy texture to the cheesecake’s base. Softening it ensures a lump-free batter.
- Granulated Sugar (3/4 cup): Provides just the right sweetness, balancing the tartness of the blueberries and the richness of the cheese.
- Large Eggs (3): Help bind everything together and contribute to the silky, custard-like finish.
- Heavy Cream (1 cup): Adds that signature Basque lushness—you’ll want the real deal for the best mouthfeel.
- All-Purpose Flour (1/4 cup): Just a touch for structure, so the cheesecake is sliceable yet gloriously creamy.
- Vanilla Extract (1 teaspoon): Lends warmth and a lovely aroma that floats through every bite.
- Salt (1/4 teaspoon): A little salt sharpens the flavors and keeps things from being too sweet.
- Fresh or Thawed Frozen Blueberries (1/2 cup): Give pockets of sweet-tart goodness throughout the cake—fresh or frozen both work!
- Extra Blueberries for Topping (optional): A handful on top adds eye-catching color and a final blueberry boost.
How to Make Simple Blueberry Basque Cheesecake
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 400°F (205°C). While the oven is warming up, line an 8-inch springform pan with parchment paper. Let the paper rise about 2 inches above the pan’s rim—don’t worry about making it perfect, those crinkled, rustic edges are the soul of the Basque style! This high parchment border helps keep the batter contained as it rises and later gives your cheesecake its signature wavy edge.
Step 2: Make the Creamy Cheesecake Base
In a large mixing bowl, beat together the softened cream cheese and granulated sugar. The goal is to create a perfectly smooth, creamy mixture without any lumps, so take your time scraping down the sides as needed. Once the base is silky, you’re set for the next step.
Step 3: Mix in Eggs, Cream, and Flavorings
Add the eggs one at a time, mixing well after each addition to keep the batter ultra-smooth. Pour in the heavy cream, vanilla extract, and salt, giving everything another good mix until fully combined and glossy. The batter should be thick but pourable—almost like a rich custard base.
Step 4: Blend in the Flour and Blueberries
Sift the flour over your batter to avoid any lumps, then gently fold it in just until incorporated (don’t over-mix!). Finally, carefully fold in the blueberries, trying not to crush them too much; you want juicy bursts scattered throughout each slice.
Step 5: Bake to Perfection
Pour the finished batter into your lined pan, using a spatula to smooth the top if needed. Give the pan a gentle tap on the counter to break up any sneaky air bubbles. Slide it into the oven and bake for 45–50 minutes. You’re looking for a deeply golden, almost burnt-looking top and a center that still has a little wobble when nudged—trust the process, this is what makes Basque cheesecake so special!
Step 6: Cool, Chill, and Enjoy!
Let your cheesecake cool completely at room temperature. It will puff up dramatically as it bakes and then settle down as it cools—totally normal! Once it’s cool, transfer to the fridge to chill for at least 4 hours (overnight if you can wait). This chilling time is crucial for the perfect creamy texture that sets up beautifully for slicing. Just before serving, adorn with extra fresh blueberries if you like.
How to Serve Simple Blueberry Basque Cheesecake
Garnishes
This cheesecake is a stunner with just a scatter of extra blueberries on top, but you can also dust it with a little powdered sugar for an elegant touch. A dollop of softly whipped cream or a spoonful of blueberry compote instantly makes each slice feel extra special for guests or for yourself!
Side Dishes
Pairing the Simple Blueberry Basque Cheesecake with sides can elevate your dessert game. It shines next to a hot cup of coffee or cold brew, but also works beautifully with citrus salad, lemon curd, or even a medley of fresh berries and mint to keep things refreshing and bright.
Creative Ways to Present
For a fun twist, try slicing the cheesecake into small bars and serving them on a platter with toothpicks—great for parties and potlucks. You can also use mini springform pans to create individual cheesecakes, or layer slices with blueberry jam in parfait glasses for a deconstructed treat.
Make Ahead and Storage
Storing Leftovers
Simple Blueberry Basque Cheesecake keeps wonderfully in the fridge. After everyone’s enjoyed a slice, cover any leftovers tightly with plastic wrap or place them in an airtight container. Stored this way, your cheesecake will stay fresh and creamy for up to 4 days.
Freezing
If you want to make the cheesecake in advance or preserve leftovers, freezing is a fantastic option. Once fully chilled and set, wrap individual slices or the whole cake (without toppings) tightly in plastic wrap and then foil. Freeze for up to a month. Thaw overnight in the fridge before serving for the best texture.
Reheating
While this cheesecake is best served chilled or at cool room temperature, if you like it just slightly warm, you can zap an individual slice in the microwave for 10–15 seconds. This takes the chill off and gives it a creamier mouthfeel—just be careful not to overdo it, or you might lose that delicate custard texture.
FAQs
Can I use frozen blueberries instead of fresh?
Absolutely! If you’re working with frozen blueberries, just make sure to thaw and drain them well first. Excess moisture can affect the texture of your cheesecake, so pat the berries dry before folding them into the batter.
Why does my cheesecake puff up and then fall?
This is totally normal for Basque cheesecakes. The high-heat bake causes it to rise dramatically, while cooling allows it to settle back down and creates that irresistibly creamy, dense center we all crave. No need to worry about “deflation”—it’s part of the charm!
Can I make this gluten-free?
Yes, you can substitute the all-purpose flour with a measure-for-measure gluten-free flour blend. The texture remains creamy and delicious, making it just as irresistible for those avoiding gluten.
How do I know when my cheesecake is done baking?
Look for a deeply golden brown, nearly burnt top, and give the pan a gentle jiggle—the center should still wobble slightly but not look entirely liquid. It will finish setting as it cools and chills, so don’t worry if it seems soft coming out of the oven.
Can I use a different fruit or add-ins?
Certainly! Raspberries, blackberries, or a mix of berries can be swapped in for blueberries. You can also add citrus zest or a swirl of berry compote for an extra dimension of flavor. Keep the ingredient amount the same for best results.
Final Thoughts
If you’re looking for a show-stopping, easy-to-make dessert that tastes as incredible as it looks, you just can’t beat Simple Blueberry Basque Cheesecake. It’s luscious, rustic, and endlessly crowd-pleasing while requiring only simple steps and ingredients. Give it a try—the hardest part is waiting for it to chill!
Print
Simple Blueberry Basque Cheesecake Recipe
- Total Time: 1 hour 5 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy and fruity goodness of this Simple Blueberry Basque Cheesecake. A rich, crustless cheesecake with a golden brown top, studded with juicy blueberries. Perfect for a delightful dessert!
Ingredients
Cheesecake Batter:
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Additional:
- 1/2 cup fresh or thawed frozen blueberries
- Extra blueberries for topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (205°C). Line an 8-inch springform pan with parchment paper.
- Mix the batter: Beat cream cheese and sugar until smooth. Add eggs one at a time. Mix in heavy cream, vanilla, salt, and flour. Gently fold in blueberries.
- Bake: Pour batter into pan. Bake for 45–50 minutes until golden brown and slightly jiggly. Cool, then chill for at least 4 hours.
- Serve: Top with extra blueberries before serving.
Notes
- The cheesecake will puff up while baking and naturally deflate as it cools.
- For the best texture, serve chilled or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg
