Description
This Blueberry Basque Cheesecake is a luscious, creamy dessert featuring a perfectly caramelized top with swirls of fresh blueberry compote throughout. The cheesecake’s rich texture and subtly sweet blueberry flavor make it an impressive yet easy-to-make treat, ideal for special occasions or weekend indulgences.
Ingredients
Scale
Blueberry Mixture
- 2 cups fresh or frozen blueberries
- 1 tablespoon sugar (optional, for blueberries)
Cheesecake Batter
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
Other
- Parchment paper
Instructions
- Preheat and prepare pan: Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, allowing the paper to extend above the rim to help contain the batter and give the cheesecake its characteristic rustic edges.
- Cook blueberries: Place the blueberries in a small saucepan over medium heat. Cook them until they release their juices and start to soften, about 5 minutes. Stir in sugar if desired for added sweetness. Remove from heat and let the mixture cool completely.
- Mix cream cheese and sugar: In a large bowl, beat the softened cream cheese with granulated sugar until the mixture is smooth and free of lumps, creating a creamy base for your cheesecake.
- Add eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate and maintain a smooth texture.
- Incorporate cream, vanilla, and salt: Stir in the heavy cream, vanilla extract, and salt, mixing thoroughly to ensure all ingredients are fully combined and the batter is smooth.
- Fold in flour: Sift the all-purpose flour into the batter, then gently fold it in to avoid deflating the mixture, which helps maintain a light texture.
- Layer batter and blueberry swirls: Pour half of the cheesecake batter into the prepared pan. Using a knife or skewer, swirl half of the cooled blueberry mixture over the batter to create a marbled effect.
- Add remaining batter and swirl: Pour the remaining batter on top, then swirl the rest of the blueberry compote similarly to create beautiful layered swirls throughout the cheesecake.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 50 to 55 minutes. The cheesecake should develop a deep golden-brown top and be slightly jiggly in the center when done.
- Cool and chill: Allow the cheesecake to cool to room temperature in the pan, then cover and refrigerate for at least 4 hours, preferably overnight, to set fully before serving.
Notes
- Using parchment paper extending above the pan edges creates the signature rustic crust and prevents sticking.
- The blueberries can be fresh or frozen; if frozen, no need to thaw before cooking.
- Swirling the blueberry mixture gently helps maintain the visual marbling without blending fully into the batter.
- Bake until the top is deeply caramelized but the center remains slightly wobbly for a creamy texture.
- For best results, chill the cheesecake overnight to allow flavors to meld and texture to firm up.
- This cheesecake is delicious served chilled but also at room temperature.
