If you’re ready to fall head over heels for a dessert that’s both rustic and luxurious, the Simple Blueberry Basque Cheesecake is your new go-to. Imagine a deeply caramelized, almost brûléed top giving way to a silky, tangy, blueberry-studded center—this stunner captures the soul of Basque cheesecake with a fruity freshness that makes it entirely its own. Whether you’re baking for friends, celebrating something special, or just looking for a treat to make your week, this recipe is delightfully fuss-free and always impressive.
Ingredients You’ll Need
There’s beauty in simplicity, and this cake proves it—each ingredient plays a starring role in building the creamy texture, golden color, and blueberry brightness of the Simple Blueberry Basque Cheesecake. Here’s why each is a must-have for the best results.
- Cream Cheese (16 oz/450g, softened): The creamy foundation for the cheesecake, delivering that signature melt-in-your-mouth richness.
- Granulated Sugar (3/4 cup): Sweetens the cake just enough to balance the tanginess of the cream cheese and blueberries.
- Large Eggs (3): These bind everything together, giving the cheesecake that luscious, custardy interior.
- Heavy Cream (1 cup): Adds velvety smoothness and helps keep the crumb ultra-moist and rich.
- All-Purpose Flour (1/4 cup): Just a touch creates stability while keeping the interior irresistibly creamy.
- Vanilla Extract (1 teaspoon): Rounds out the flavors with gentle warmth and sweet, aromatic notes.
- Lemon Zest (1/2 teaspoon, optional): For a pop of brightness that lifts all the flavors and adds a little intrigue.
- Fresh or Frozen Blueberries (3/4 cup, tossed in 1 tsp flour): Juicy bursts of sweetness that weave through every bite—tossing in flour keeps them from sinking to the bottom.
How to Make Simple Blueberry Basque Cheesecake
Step 1: Prep Your Pan and Oven
Set the stage for cheesecake greatness by preheating your oven to 400°F (205°C). Take a 9-inch springform or round cake pan and line it with parchment paper, making sure to leave plenty of overhang all around. This trick not only makes removing your cake later a total breeze, but it also encourages those charming, rustic edges that Basque cheesecakes are famous for.
Step 2: Cream Cheese Mixture
In a large bowl, beat the softened cream cheese and granulated sugar together. You want the mixture to be creamy and smooth—no lumps allowed! This step is key for a beautiful, even texture, so get in there with your mixer or a sturdy spatula until everything looks silky.
Step 3: Add Eggs
Crack in the eggs, one at a time, mixing well after each addition. This gentle approach helps your batter stay velvety and avoids overmixing, ensuring that classic Basque cheesecake custard-like consistency from edge to center.
Step 4: Incorporate Cream, Vanilla, and Zest
Now, stir in the heavy cream and vanilla extract. If you’re craving a touch of citrusy brightness, add in the lemon zest, too. These ingredients amp up both the flavor and the silky, melt-on-the-tongue sensation that makes this cake famous.
Step 5: Fold in Flour and Blueberries
Sift the flour over the creamy batter and mix gently until just combined—you want to handle it with care to maintain that light, luscious texture. Next, toss your blueberries lightly in a teaspoon of flour (this helps prevent them from sinking), then fold them into the batter so they’re evenly dispersed.
Step 6: Bake to Golden Perfection
Pour the batter into your prepared pan and smooth the top. Slide it into the oven and bake for 45–50 minutes, until the top is a deep golden brown and the center still looks slightly jiggly. Don’t be alarmed by the dramatic color on top—that’s exactly what you want for an authentic Simple Blueberry Basque Cheesecake!
Step 7: Cool and Chill
Let the cheesecake cool to room temperature right in the pan. Once it’s cool, transfer it to the fridge and chill for at least 4 hours (overnight is even better). This patience pays off: chilling firms up the creamy interior while the flavors meld into utter perfection.
How to Serve Simple Blueberry Basque Cheesecake
Garnishes
A dusting of powdered sugar, extra fresh blueberries, or a whisper of lemon zest on top adds the finishing touch and brightens every slice. For a little luxe, a drizzle of warm blueberry sauce or softly whipped cream is utterly divine.
Side Dishes
Light and fresh is the way to go. Think: a vibrant mixed berry salad, a scoop of tangy Greek yogurt, or a platter of stone fruits for contrast. These clean flavors highlight the indulgence of the Simple Blueberry Basque Cheesecake without overpowering it.
Creative Ways to Present
Slice and serve on rustic wooden boards, or cut into elegant wedges for a modern dessert plate. For parties, square or rectangular pieces look chic and are perfect finger-food. You can even bake mini cheesecakes in muffin tins for shareable, bite-size treats with all the same magic.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover cheesecake tightly in plastic wrap or store in an airtight container. It keeps beautifully in the refrigerator for up to five days. The flavors deepen over time, making each chilled slice as crave-worthy as the last.
Freezing
To freeze, slice the Simple Blueberry Basque Cheesecake and wrap pieces individually for ultimate convenience. Place in a freezer-safe bag or container, and freeze for up to two months. Thaw in the fridge overnight, and you’ll have a slice ready whenever the craving hits.
Reheating
While Basque cheesecake shines cold or at room temperature, you can gently warm a piece for 10–15 seconds in the microwave if you like a softer bite. Let it rest for a minute, and prepare for melty, blueberry-studded bliss.
FAQs
Can I make this with other berries?
Absolutely! Simple Blueberry Basque Cheesecake is incredibly versatile—try raspberries, blackberries, or even chopped cherries for a creative twist. Just be sure to toss any fruit with a bit of flour before folding in to prevent sinking.
Is it supposed to be burnt on top?
Yes, that deep golden (even slightly burnt) top is the signature look and flavor of a Basque-style cheesecake. It’s part of what makes the Simple Blueberry Basque Cheesecake so special—giving it a caramelized, bittersweet note that balances the creamy sweetness.
Can I make it gluten-free?
You can! Swap the all-purpose flour for your favorite gluten-free blend or almond flour—just use the same quantity. The result will still be creamy and satisfying, perfect for gluten-sensitive guests.
Do I need a springform pan?
While a springform pan makes unmolding super easy, you can absolutely use a regular round cake pan as long as you line it generously with parchment paper. The overhang helps with lifting the cheesecake out after baking.
How do I know when it’s done?
Look for a cheesecake that’s deeply golden on top with a slightly jiggly center; it will continue to set as it cools. Don’t be tempted to overbake—part of the charm of the Simple Blueberry Basque Cheesecake is its ultra-creamy, slightly gooey middle.
Final Thoughts
If you’re craving something decadent yet effortless, the Simple Blueberry Basque Cheesecake is calling your name! It’s my go-to for impressing guests or treating myself—and I promise, from that caramelized top to the creamy, blueberry-laced center, every bite delivers pure joy. Give it a try and let this new tradition sweeten your table!
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Simple Blueberry Basque Cheesecake Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy decadence of this Simple Blueberry Basque Cheesecake. With a caramelized top and a lusciously creamy center, this crustless cheesecake is a delightful treat for any occasion.
Ingredients
Cheesecake:
- 16 oz (450g) cream cheese (softened)
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon lemon zest (optional)
- 3/4 cup fresh or frozen blueberries (lightly tossed in 1 teaspoon flour)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (205°C). Line a 9-inch springform or round cake pan with parchment paper, leaving some overhang on the sides for easy removal.
- Prepare Cheesecake Batter: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in cream, vanilla, lemon zest, and flour. Gently fold in blueberries.
- Bake: Pour batter into pan and bake for 45–50 minutes until golden and center is slightly jiggly.
- Cool and Chill: Cool to room temperature, then chill in the fridge for at least 4 hours before slicing.
Notes
- This cheesecake is intentionally rustic with a caramelized top and creamy center.
- You can skip the blueberries or use raspberries or cherries instead.
- For best texture, let it sit at room temperature for 20 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
