Description
This Simple Blueberry Basque Cheesecake combines the creamy richness of classic Basque cheesecake with the fruity freshness of homemade blueberry compote. The cheesecake features a lightly caramelized top, a luscious, creamy interior, and swirls of sweet, juicy blueberries throughout. Perfect for dessert lovers looking for an elegant yet easy-to-make treat.
Ingredients
Scale
Blueberry Compote
- 2 cups fresh or frozen blueberries
- 1 tablespoon sugar (optional, for sweetness)
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
- Parchment paper (for lining the pan)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, ensuring the paper extends above the rim to catch any batter overflow and to help with easy removal.
- Make Blueberry Compote: In a small saucepan over medium heat, cook the blueberries until they release their juices, about 5 minutes. Add the optional sugar if you prefer a sweeter compote. Remove from heat and allow the mixture to cool completely.
- Cream Cheese Mixture: In a large bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy, ensuring no lumps remain.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to incorporate thoroughly.
- Mix in Cream and Flavors: Stir in the heavy cream, vanilla extract, and salt until fully combined and smooth.
- Add Flour: Sift the flour into the batter and gently fold it in to avoid overmixing while ensuring it is fully incorporated.
- Layer Batter and Blueberries: Pour half of the cream cheese batter into the prepared pan. Spoon half of the blueberry compote over the batter and use a knife or skewer to swirl the blueberries into the batter for a marbled effect.
- Add Remaining Batter and Blueberries: Pour the remaining batter over the first layer, then top with the remaining blueberry compote and swirl again with a knife.
- Bake: Bake in the preheated oven for 50-55 minutes until the top is deeply golden brown and has a caramelized appearance. The center should still be slightly jiggly to ensure creaminess.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set before serving.
Notes
- Make sure the cream cheese is softened to avoid lumps in the batter.
- Do not overbake; the cheesecake should be a little jiggly in the center before cooling.
- Use parchment paper to easily remove the cheesecake from the pan without damaging the sides.
- Blueberries can be fresh or frozen; frozen blueberries may need slightly more cooking time to release juices.
- This cheesecake is best served chilled after adequate refrigeration for clean slicing.
