BLUEBERRY BASQUE CHEESECAKE
Friday, March 12, 2021
This luscious, blueberry laden cheesecake is like the alter-ego of both a New York-style cheesecake, and a Burnt Basque cheesecake. Dreamy, creamy, innards boasting oodles of fresh blueberries, baked at a high heat, making it pretty much impossible to mess up.
I first found this recipe, a couple of years ago, on Half Baked Harvest, which is one of my all-time fave food blogs. Since then I have made it quite a few times, for friends and family, and it always turns out tasty, delicious.
Here's what Tieghan Gerard, of Half Baked Harvest has to say about it:
"Inspired by the Basque region of France, this cheesecake has a flaky puff pastry crust surrounding the creamy cheesecake filling. Its deep brown top has cracks all around for an old-world look. Sprinkle fresh summer blueberries over top to complete. It’s really not like any other cheesecake you’ve had before. It’s flaky on the outside, but creamy, rich, and bursting with sweet blueberries inside. Bonus? This is the easiest cheesecake to make and (almost) impossible to mess up."
Dat true. Blueberry Basque Cheesecake boasts a kind of down-home goodness, while at the same time being lusciously decadent. That is not an easy combo to achieve. But this one does it! With style.
Starting with a 9-inch, buttered, springform pan, lined with parchment on the bottom, and a so-easily placed puff pastry sheet, to form the crust, makes this cheesecake easy peasy, from the get-go.
The filling is basic and simple to throw together, using your mixer. Then into the prepared pan. Now it's time to load the top of the cheesecake with fresh blueberries, sprinkled with sugar.
Now, into a 400F oven to create your very own Blueberry Basque Cheesecake masterpiece. Once the cake has cooled, just slice, sprinkle with a little powdered sugar, and enjoy. I like it best at room temperature. Joie de Vivre!
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Thanks, yet again, Half Baked Harvest, for the glorious
inspiration to get making and baking. Cheers, Tieghan!
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BLUEBERRY BASQUE CHEESECAKE ~ 8 Servings, 1 9-inch cheesecake
1 sheet frozen puff pastry, thawed
2 - 8 ounce packages cream cheese, at room temperature
3/4 cup sugar
3 large eggs, at room temperature
3/4 cup whipping cream
1 teaspoon vanilla extract
1/2 teaspoon sea salt
3 tablespoons flour
2 - 3 cups fresh blueberries
1 - 2 tablespoons sugar
Confectioners sugar, for dusting
Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper.
Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan (see above photos). Transfer to the fridge and chill while you prepare the batter.
In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, vanilla, and salt, and beat until combined, about 30 seconds.
Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pastry-lined pan. Gently sprinkle the blueberries over the batter, some will sink. Gently fold the corners the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.
Transfer to the oven and bake for 55-75 minutes, (ovens can vary) until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled. I like room temperature best.