Creamy blueberry Basque burnt cheesecake is the easiest dessert you will ever make. Moreover, the combination of fresh, ripen blueberries and the irresistible creamy classic Basque cheesecake make the perfect dessert for any occasion.
It is no secret that I love cheesecakes, though I am lactose intolerant. Ironic, isn't it?
I will not stop creating cheesecake recipes until I have an extensive collection.
My cheesecake journey has started with this no-bake Japanese style tofu cheesecake, then continue on with this Greek yogurt cheesecake and Cheesecake Factory copycat recipe.
And blueberries happen to be my new favorite baking ingredient. Suppose you're also in love with fresh blueberries. In that case, you'll also love these easy blueberry crumble bars, too (no mixer or kitchen appliances are needed).
This blueberry Basque burnt cheesecake is:
- Unbelievably creamy.
- Very easy to make; you can never go wrong with this recipe.
- Suitable for any occasion: Thanksgiving, Christmas, game day, birthday celebration, or casual gathering.
- Wonderfully sweet and tangy.
- A freezer-friendly dessert. It can be kept for weeks and still tastes delicious.
Don't be afraid of homemade cheesecake, especially the burnt Basque version. You don't need a water bath like a traditional one.
If you accidentally "burn" it, you will still be in good hands since the Basque cheesecake supposedly has a burnt, caramel-like top.
Not to mention the most perfect blueberry Basque burnt cheesecake is the one with lots of cracks on the side. So you don't need to worry about the smooth sides like the traditional type.
Step-by-step instructions
Here is an overview of how to make this creamy blueberry Basque burnt cheesecake:
- Line the baking pan with 2 layers of parchment paper (I use an 8-inch springform pan).
- Cream the cream cheese and sugar (I use Philadelphia brand) using the paddle attachment on low speed.
- Scrape the bowl with a spatula to ensure all cream cheese is adequately mixed to create a smooth and lump-free batter.
- Add one egg at a time to the mixture. Make sure the mixture is completely smooth before adding the next one.
- Combine heavy cream, vanilla extract, and salt in a cup.
- Pour the cream mixture into the cream cheese and continue beating until everything is incorporated.
- Remember to scrape down the bowl as you go.
- Carefully add sifted flour to the cream cheese mixture. Mix just until everything is incorporated.
- Scrape the bowl again to ensure the batter is silky, smooth, and free of lumps.
- Pour the batter into a lined baking pan.
- Sprinkle blueberries on the batter.
- Use a fork and lightly give a few stirs in the batter so blueberries can sink into it.
- Pick up the pan 2-3 inches from your countertop and lightly drop it to eliminate any air bubbles in the batter.
- Bake the cheesecake at 400F for 35-40 minutes.
If you want more jiggling cheesecake (like in the video), you can take the cake out after 35 minutes.
If you want a more stable, firm cheesecake, leave it in the oven for 40 minutes.
The top of this blueberry Basque cheesecake has a dark brown color and wrinkled cracks on the side.
Helpful tips
- All ingredients should be at room temperature for an easy mixing process and smooth, lump-free batter (See: old-fashioned butter pound cake).
- Scrape down the bowl frequently, including the bottom of the mixing bowl, to ensure no lump of cream cheese left behind.
- Flour needs to be sifted before mixing so it can combine quickly with the cream cheese mixture.
- Do not overmix the batter.
- Use overripe blueberries if possible.
Storing instructions
- Cool the cheesecake on a baking rack completely before proceeding with storing process.
- Remove the outer rim of the springform baking pan. Cut the cheesecake into desired slices.
- Wrap each slice with 2 layers of plastic wrap.
- Keep them in the chiller for up to 3 days.
- Freeze them for up to 2 months. Thaw overnight in the chiller before serving.
- Don't recommend freezing the whole cheesecake; thus, it can be inconvenient to serve afterward.
Video
Related recipes
Did you make this recipe? If so please leave a rating and let me know how it went in the comment section. Also, don't forget to tag me #cookmorphosis @cookmorphosis on social media.
Blueberry Basque Burnt Cheesecake
Equipment
- 1 Spatula
Ingredients
- 24 oz cream cheese 3 blocks of Philadelphia cream cheese, room temperature
- 3 large eggs room temperature
- 1 c sugar
- 2 c heavy cream room temperature
- 1 tsp vanilla extract optional
- ⅓ c cake flour sifted
- ¼ tsp salt
- 1.2 c blueberries overripe
- 1 tbsp lemon juice
Instructions
- Preheat oven to 400F.
- Line the baking pan with 2 layers of parchment paper.
- In a small bowl, combine blueberries and lemon juice. Use a spoon to stir and press on the blueberries to soften them.
- In a mixing bowl of a stand mixer fitted with the paddle attachment, combine completely softened cream cheese and sugar and beat on low speed, about 30-45 seconds.
- Add one egg at a time to the mixture. Make sure the mixture is completely smooth before adding the next one.
- In a small mixing bowl, combine heavy cream, salt and vanilla extract.
- Pour the cream mixture into the cream cheese and continue beating until everything is incorporated. Approximately 30 seconds.
- Remember to scrape down the bowl as you go.
- Carefully add flour into the cream cheese mixture and mix until everything is fully incorporated, approximately 30 seconds. The batter should be smooth, silky, and free of a lump.
- Pour the batter into a lined baking pan.
- Sprinkle blueberries on the batter. Use a fork and lightly give a few stirs in the batter so blueberries can sink into it.
- Pick up the pan 2-3 inches from your countertop and lightly drop it to eliminate any air bubbles in the batter.
- Bake the cheesecake for 35-40 minutes.
- The cheesecake should have a dark brown top. Let the cheesecake cool down completely on a baking rack before serving or storing for about 1-2 hours.
Notes
- All ingredients should be at room temperature for an easy mixing process and smooth, lump-free batter (See above for more helpful tips).
- If you want more jiggling cheesecake (like in the video), you can take the cake out after 35 minutes.
- If you want a more stable, firm cheesecake, leave it in the oven for 40 minutes.
- This cheesecake can be kept in the chiller for 3 days and in the freezer for up to 2 months.
This took about 60 minutes before the top browned. As a result, the cake wasn't all that creamy and more like a traditional cheesecake. Nevertheless, it was quite good and a hit.
Can i use cornflour instead of cake flour?
I wouldn't do that because corn flour is too fine and low in gluten, so the cheesecake will collapse and can't hold its structure.
What about just normal plain flour?