Indulge in the rich, creamy delight of my Blueberry Basque Cheesecake. Experience its signature caramelized top and luscious custard-like center. Savor the perfect balance of tangy lemon and sweet blueberries in every bite. Skip the fuss of a water bath or crust for an effortless baking experience. Bake at high heat to achieve a beautifully rustic, crackly top. Impress your guests or treat yourself to this stunning and delicious dessert!
Enjoy a taste of cheesecake with dark chocolate with my Pumpkin Cheesecake Brownies. Use up your blueberries in portable treats like my Cottage Cheese Blueberry Muffins and Blueberry Corn Muffins recipes. Enjoy a dessert for 1 person with my quick and easy (but decadent) Banana Chocolate Tart recipe.
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Ingredients for Blueberry Basque Cheesecake
Find below the list of ingredients used for my Blueberry Basque Cheesecake.
- Fresh Blueberries
- Fresh Lemon Juice and Zest
- Cream Cheese
- Granulated Sugar
- Large Eggs
- Heavy Cream
- All Purpose Flour
See recipe card for quantities.
Prepare the Springform Pan
Start making the Blueberry Basque Cheesecake by preheating your oven to 400F. Grease the inside of a 9-inch springform pan lightly with butter or nonstick spray. Cut a large sheet of parchment paper and crinkle it slightly for flexibility. Press the parchment into the pan, ensuring it extends at least 2 inches above the rim to support the cheesecake’s rise. Overlap two sheets if needed to fully cover the sides and bottom, preventing leaks.
Make the Cheesecake Batter
1. Place the blueberries in a small container and squeeze lemon juice over them. Set aside.
2. Make sure that your cream cheese is very soft. Place in the bowl of a food processor with a paddle attachment, or a large bowl to blend with a hand blender. Blend with the sugar until smooth, making sure to scrape down the bottom and sides.
3. Mix one egg at a time into the cream cheese mixture. Again, scrape down the sides in between each egg addition.
4. Zest the lemon into the cream cheese mixture and add the vanilla extract.
5. Set the mixer or blender to low, and slowly pour in the heavy cream. Try to avoid adding in too much air into the mixture at this point.
6. Sift the flour over the cheesecake batter. Use the mixer to slowly mix it into the batter. Pour the batter into the prepared springform pan.
7. Use a fork to gently place the blueberries evenly oven the cheesecake's surface, without any extra liquid. Push some of the blueberries slightly into the batter, for even distribution.
Bake the Basque Cheesecake
Place the Blueberry Basque Cheesecake on top of a cookie sheet for better handling and in case of any spills. Bake in the preheated 400F oven for 45 minutes to an hour. The top should be a dark golden color. Notice that mine did not become as dark because I did not bake it in a convection oven. If you happen to have a convection oven, I would bake it with a low fan on the middle rack. If baking in an oven without a fan, bake on the top third section of the oven.
Notice that the Blueberry Basque Cheesecake will still be very jiggly, even though it has a caramelized color on it and that is 100% okay! Let the cheesecake come to room temperature for an hour. Afterwards, place the cheesecake in the refrigerator for 6 hours to set completely, or overnight for best results.
Storage
Store the Blueberry Basque Cheesecake by wrapping the cheesecake tightly in plastic wrap and placing it in an airtight container to prevent it from absorbing fridge odors. Enjoy within 3–4 days for the best taste and texture. To freeze, wrap individual slices or the whole cheesecake in plastic wrap, then in aluminum foil, and store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
Recipe
Blueberry Basque Cheesecake
Equipment
- 1 9-inch Springform Pan
Ingredients
- ½ cup Fresh Blueberries
- 1 tablespoon Lemon Juice
- 28 ounces Cream Cheese 3 ½ bricks
- 1 cup Granulated Sugar
- 5 large Eggs
- 1 tablespoon Lemon Zest from 1 lemon
- 2 teaspoon Vanilla Extract
- 1¼ cup Heavy Cream
- ¼ cup All Purpose Flour
Instructions
Prepare the Oven and Springform Pan
- Preheat your oven to 400F. If using an oven with a fan, set it to low, and have a rack positioned in the middle position. If your oven does not have a fan, arrange the rack, a couple positions over the middle position so that the cheesecake bakes in the top third of the oven.
- Lightly grease the inside of a 9-inch springform pan with butter or nonstick spray. Cut a large sheet of parchment paper and crinkle it slightly for flexibility. Press the parchment into the pan, ensuring it extends at least 2 inches above the rim to support the cheesecake’s rise. Overlap two sheets if needed to fully cover the sides and bottom, preventing leaks.
Make the Basque Cheesecake Batter
- Place the blueberries in a small container and squeeze lemon juice over them. Set aside.
- Make sure that your cream cheese is very soft. Place in the bowl of a food processor with a paddle attachment, or a large bowl to blend with a hand blender. Slowly blend with the sugar until smooth, making sure to scrape down the bottom and sides.
- Mix one egg at a time into the cream cheese mixture. Again, scrape down the sides in between each egg addition.
- Zest the lemon into the cream cheese mixture and add the vanilla extract.
- Set the mixer or blender to low, and slowly pour in the heavy cream. Try to avoid adding in too much air into the mixture at this point.
- Sift the flour over the cheesecake batter. Use the mixer to slowly mix it into the batter. Pour the batter into the prepared springform pan.
- Use a fork to gently place the blueberries evenly oven the cheesecake's surface, without any extra liquid. Push some of the blueberries slightly into the batter, for even distribution.
Bake the Basque Cheesecake
- Place the cheesecake on top of a cookie sheet for better handling and in case of any spills. Bake in the preheated 400F oven for 45 minutes to an hour. The top should be a dark golden color.
- Notice that the Blueberry Basque Cheesecake will still be very jiggly, even though it has a caramelized color on it and that is 100% okay! Let the cheesecake come to room temperature for an hour. Afterwards, place the cheesecake in the refrigerator for 6 hours to set completely, or overnight for best results.
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