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a slice of cheesecake with fresh blueberries and mint leaves

Blueberry Basque Burnt Cheesecake

Blueberry Basque burnt cheesecake is the easiest and perfect for any occasion dessert you will ever make. It is super creamy, soft, and tasty.
4.84 from 6 votes
Prep Time: 30 minutes
Cook Time: 40 minutes
Cooling time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 1 cheesecake
Calories per serving: 5251kcal
Author: Tu

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
  • 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.
  • 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.
  • 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.
 

Nutrition

Calories: 5251kcalCarbohydrates: 309gProtein: 81gFat: 422gSaturated Fat: 252gPolyunsaturated Fat: 21gMonounsaturated Fat: 110gTrans Fat: 0.1gCholesterol: 1783mgSodium: 3064mgPotassium: 1761mgFiber: 5gSugar: 258gVitamin A: 17042IUVitamin C: 26mgCalcium: 1079mgIron: 5mg