Description
Blueberry Basque Cheesecake elevates dessert expectations with its rustic, free-form elegance and rich Mediterranean charm. Professional bakers and home cooks will savor this creamy masterpiece that balances sweet blueberry notes with delicate basil undertones.
Ingredients
Scale
Main Ingredients:
- 2 8 ounces (226 grams) cream cheese
- 3 large eggs
- 2 cups fresh blueberries
- 1 sheet frozen puff pastry
Dairy and Liquid Ingredients:
- 3/4 cup (180 milliliters) heavy cream
- 3/4 cup (150 grams) granulated sugar
Dry and Flavoring Ingredients:
- 3 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Granulated sugar (for dusting)
- Confectioners’ sugar (for dusting)
Instructions
- Position the oven rack in the middle and heat to 400°F. Prepare a 9-inch spring-form pan by greasing and lining the bottom with parchment paper.
- Roll out the puff pastry on a clean surface to 1/4 inch thickness. Carefully press the pastry into the pan, covering the bottom and sides partially. Refrigerate while preparing the batter.
- Using a mixer, cream the cream cheese and sugar on medium speed until smooth and creamy, approximately 2 minutes. Incorporate eggs one at a time, mixing thoroughly after each addition.
- Reduce mixer speed to low. Add cream, vanilla, and salt, blending until just combined. Sift flour into the mixture and beat briefly to integrate.
- Pour the batter into the pastry-lined pan. Distribute blueberries across the surface, allowing some to sink naturally. Gently fold pastry corners over the berries.
- Sprinkle granulated sugar generously over the top of the cake. Bake for 55-65 minutes until the surface is deeply golden and the center remains extremely wobbly.
- Remove from oven and let cool for 5 minutes. Carefully unmold the cheesecake. Allow to cool completely at room temperature.
- Slice into wedges and serve either at room temperature or chilled, with a preference for room temperature serving.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing.
- Avoid overmixing the batter to prevent incorporating too much air, which can cause cracking.
- Use fresh, ripe blueberries for the best flavor and texture in the cheesecake.
- Try different berries like raspberries or blackberries for variety.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 8
- Calories: 431 kcal
- Sugar: 33 g
- Sodium: 260 mg
- Fat: 31 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 29 g
- Fiber: 1.5 g
- Protein: 7 g
- Cholesterol: 125 mg