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Blueberry Basque Cheesecake Recipe

Blueberry Basque Cheesecake Recipe

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4.6 from 26 reviews

  • Author: admin
  • Total Time: 5 hours 30 minutes
  • Yield: 10 servings 1x
  • Diet: Vegetarian

Description

This Blueberry Basque Cheesecake combines the rustic charm of a caramelized Basque-style burnt cheesecake with the sweet, tangy burst of fresh blueberry swirl. It features a creamy, rich center with a beautifully browned, almost custard-like top and a vibrant blueberry compote marbled throughout, making it a visually stunning and delicious dessert perfect for any occasion.

Ingredients

Scale

Blueberry Compote

  • 2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice

Cheesecake Batter

  • 2 pounds cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1/3 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure the paper extends at least 2 inches above the rim to accommodate the rising batter and prevent spilling.
  2. Make Blueberry Compote: In a small saucepan over medium heat, combine the blueberries, 2 tablespoons of sugar, and lemon juice. Simmer gently for 8–10 minutes, stirring occasionally until the berries break down and the mixture thickens slightly. Remove from heat and allow to cool completely.
  3. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese with 1 1/2 cups sugar until the mixture is smooth and fluffy, ensuring no lumps remain.
  4. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to fully incorporate them into the batter.
  5. Incorporate Cream and Flavorings: Pour in the heavy cream, vanilla extract, and salt. Mix until all ingredients are well combined and the batter appears smooth.
  6. Add Flour: Sift the all-purpose flour over the batter then gently fold it in until completely incorporated without overmixing to keep the batter airy.
  7. Swirl Blueberry Compote: Gently fold the cooled blueberry compote into the cheesecake batter, creating swirls but avoiding overmixing to preserve bursts of blueberry throughout the cake.
  8. Bake the Cheesecake: Pour the batter into the prepared springform pan. Bake for 55 to 65 minutes, or until the top is deeply golden brown and caramelized but the center still jiggles slightly when nudged.
  9. Cool and Chill: Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set fully before slicing and serving.

Notes

  • This cheesecake has a rustic, intentionally caramelized top and creamy interior characteristic of traditional Basque cheesecakes.
  • You may blend the blueberry compote before swirling to create a smoother, more uniform swirl effect, or leave chunks for more texture and flavor bursts.
  • Ensure the cream cheese is fully softened before mixing to prevent lumps in the batter.
  • Cooling and chilling times are crucial to achieve the perfect texture and flavor profile.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish-Inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: 460
  • Sugar: 28 g
  • Sodium: 210 mg
  • Fat: 35 g
  • Saturated Fat: 21 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 1 g
  • Protein: 7 g
  • Cholesterol: 155 mg

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Find it online: https://zozogirl.com/blueberry-basque-cheesecake-recipe/