Custardy Burnt Basque Blueberry Cheesecake

The first time I tasted Custardy Burnt Basque Blueberry Cheesecake, it was during a sun-soaked summer gathering. Friends around, laughter in the air, and the aroma of baked goods wafting through the kitchen made this moment unforgettable. I had been searching for a dessert that would wow my guests, and this one certainly did! Imagine a cake that appears deceptively simple yet delivers a creamy, custard-like center with a beautifully burnt top—every bite is a heavenly combination of rich flavors and delightful textures. It quickly became a staple at my summer soirées, offering a refreshing twist with the addition of vibrant blueberries, making it perfect for warm evenings. Every time I slice into this cake, I’m reminded not just of its deliciousness, but of those cherished moments spent with loved ones. This cheesecake is not just a dessert; it’s an experience that I can’t wait to share!

What’s In This Custardy Burnt Basque Blueberry Cheesecake

The ingredients for this cheesecake are a celebration of simplicity and flavor. Each component plays a critical role in creating that beautifully rich and creamy texture that we crave. Using fresh ingredients ensures that every bite is bursting with authentic taste.

• 1 sheet frozen puff pastry, thawed: This forms the perfect base, adding a lovely flaky texture that contrasts beautifully with the creamy filling.
• 2 packages (8 ounces) cream cheese, at room temperature: The star of the show, providing creaminess and tang that balances the sweetness.
• 2/3 cup granulated sugar: Sweetens the filling, enhancing the flavors without overpowering them.
• 5 large eggs, at room temperature: These add structure and richness to the cheesecake, helping it set beautifully.
• 2 cups heavy cream: Contributes to the luscious, creamy texture that makes this cheesecake so indulgent.
• 1 tablespoon vanilla extract: Adds a warm, aromatic flavor that complements the other ingredients.
• 1/2 teaspoon salt: Enhances the flavors, balancing out the sweetness of the sugar.
• 1/3 cup blueberry jam: Provides bursts of fruity flavor that elevate the entire dessert.
• 1/4 cup all-purpose flour: Helps to stabilize the filling, ensuring the cheesecake holds its shape.
• 1 rounded cup blueberries: Fresh fruit adds texture and a burst of flavor, making every bite a treat.

Directions for Custardy Burnt Basque Blueberry Cheesecake

Creating the Custardy Burnt Basque Blueberry Cheesecake is a delightful process that combines simple techniques to achieve an extraordinary dessert. Follow along as I guide you through each step, ensuring you can recreate this masterpiece in your own kitchen.

1. First, place a rack in the middle of the oven and preheat it to 425°F. This high temperature is key for that beautiful burnt top. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Next, gently roll out the puff pastry on a clean surface to about 1/4 inch thickness. Carefully press the pastry into the pan, making sure it covers the bottom and sides. Don’t worry if it doesn’t reach all the way up the sides—this adds to the rustic charm! Once done, transfer the pan to the fridge to chill while you prepare your batter.
3. In a separate bowl, beat the cream cheese and granulated sugar together until you achieve a smooth and creamy consistency—this should take around 2 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl to get everything mixed in well.
4. Now, reduce the mixer speed to medium-low and slowly stream in the heavy cream. This step will help create that velvety texture we’re aiming for. Add in the vanilla and salt, beating until everything is well combined, which should take about 30 seconds.
5. Next, sift the flour into the batter and mix again until just combined. This will give the cheesecake its structure. Pour half of the batter into the prepared pastry-lined pan.
6. Swirl in the blueberry jam into the batter, creating a beautiful marbled effect. Then, stir the blueberries into the remaining batter and gently pour this on top, being careful not to disturb the jam.
7. Take the corners of the pastry and fold them over the cake batter, giving it a lovely rustic look. Place the pan on a cookie sheet to catch any drips, and transfer it to the oven.
8. Bake for 55 to 65 minutes, until the top is deeply golden brown while still being jiggly in the center. It’s important not to overbake; that jiggle indicates a perfectly creamy center!
9. Once done, remove it from the oven and let the cake cool for about 15 minutes before unmolding. Chill it for at least 2 hours to allow the center to set fully.
10. Finally, slice into wedges and serve at room temperature or chilled, allowing everyone to enjoy this decadent creation!

Variations to Try

If you’re looking to customize your Custardy Burnt Basque Blueberry Cheesecake, there are plenty of fun variations to experiment with. Here are some ideas to inspire your kitchen creativity!

• Fruit Variations: Swap out the blueberries for other fruits like raspberries, cherries, or even mango puree for a tropical twist.
• Spice It Up: Add a pinch of cinnamon or a splash of lemon juice to the batter for an extra flavor dimension.
• Gluten-Free Option: Use a gluten-free puff pastry or almond flour instead of regular flour for a gluten-free version.
• Crust Alternatives: Instead of a puff pastry base, try a cookie crust made from crushed digestive biscuits mixed with melted butter.
• Serving Suggestions: Top with a fresh fruit compote or a drizzle of chocolate sauce to elevate the presentation.
• Layered Cheesecake: Consider creating a layered version with alternating flavors, such as a chocolate cheesecake layer beneath the blueberry.
• Storage: Store any leftovers in an airtight container in the fridge for up to 5 days to maintain freshness.

How to Enjoy Custardy Burnt Basque Blueberry Cheesecake

There’s nothing quite like enjoying a slice of Custardy Burnt Basque Blueberry Cheesecake after a hearty meal. Here are some ideas on how to serve it for maximum enjoyment:

• Pair with Coffee: A slice pairs beautifully with a cup of your favorite coffee or espresso, making it a delightful dessert option after dinner.
• Summer Gatherings: Serve it at summer barbecues or family reunions, where its refreshing flavors can shine alongside other dishes.
• Seasonal Occasions: This cheesecake is perfect for celebrations like birthdays or anniversaries, bringing a touch of elegance to your dessert table.
• Chilled Delight: Serve chilled during hot days, offering a refreshing treat that everyone will love.
• Storage Tips: If you have leftovers, store them in an airtight container in the fridge; it also freezes well for future enjoyment.
• Garnish Ideas: Consider garnishing with fresh blueberries or a sprig of mint for added color and flavor when serving.
• Perfect for Sharing: This cheesecake is ideal for sharing with friends and family, making every gathering a little sweeter.

FAQ

Conclusion

The Custardy Burnt Basque Blueberry Cheesecake is a remarkable dessert that truly shines with its unique combination of flavors and textures. Its creamy center contrasted by the burnt top creates an unforgettable experience for the tastebuds. I encourage you to try making this cheesecake for your next gathering or simply as a special treat for yourself. You’ll be delighted by how easy it is to prepare and how delicious it turns out!

Custardy Burnt Basque Blueberry Cheesecake

The ultimate dessert for any occasion, Custardy Burnt Basque Blueberry Cheesecake offers a creamy, custard-like filling with a beautifully burnt top. This easy-to-make cheesecake is perfect for summer gatherings, sure to impress your guests and leave them craving more!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Course Desserts

Cuisine American

Servings 12 slices

Calories 350 kcal

Equipment

• Frying Pan
• Oven
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 1 sheet frozen puff pastry thawed
• 2 packages (8 ounces) cream cheese at room temperature
• 2/3 cup granulated sugar
• 5 large eggs at room temperature
• 2 cups heavy cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/3 cup blueberry jam
• 1/4 cup all-purpose flour
• 1 rounded cup blueberries

Instructions

 

• First, place a rack in the middle of the oven and preheat it to 425°F. This high temperature is key for that beautiful burnt top. Grease a 9-inch springform pan and line the bottom with parchment paper.
• Next, gently roll out the puff pastry on a clean surface to about 1/4 inch thickness. Carefully press the pastry into the pan, making sure it covers the bottom and sides. Don’t worry if it doesn’t reach all the way up the sides—this adds to the rustic charm! Once done, transfer the pan to the fridge to chill while you prepare your batter.
• In a separate bowl, beat the cream cheese and granulated sugar together until you achieve a smooth and creamy consistency—this should take around 2 minutes. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Don’t forget to scrape down the sides of the bowl to get everything mixed in well.
• Now, reduce the mixer speed to medium-low and slowly stream in the heavy cream. This step will help create that velvety texture we’re aiming for. Add in the vanilla and salt, beating until everything is well combined, which should take about 30 seconds.
• Next, sift the flour into the batter and mix again until just combined. This will give the cheesecake its structure. Pour half of the batter into the prepared pastry-lined pan.
• Swirl in the blueberry jam into the batter, creating a beautiful marbled effect. Then, stir the blueberries into the remaining batter and gently pour this on top, being careful not to disturb the jam.
• Take the corners of the pastry and fold them over the cake batter, giving it a lovely rustic look. Place the pan on a cookie sheet to catch any drips, and transfer it to the oven.
• Bake for 55 to 65 minutes, until the top is deeply golden brown while still being jiggly in the center. It’s important not to overbake; that jiggle indicates a perfectly creamy center!
• Once done, remove it from the oven and let the cake cool for about 15 minutes before unmolding. Chill it for at least 2 hours to allow the center to set fully.
• Finally, slice into wedges and serve at room temperature or chilled, allowing everyone to enjoy this decadent creation!

Notes

If you have leftovers, store them in an airtight container in the fridge; it also freezes well for future enjoyment.

Keyword Basque cheesecake, blueberry dessert recipe, custardy cheesecake, easy cheesecake recipe

Previous PostChocolate Cupcakes

Next Post Instant Pot Basmati Rice

Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.