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!
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.