Description
This Custardy Burnt Basque Blueberry Cheesecake combines creamy, caramelized cheesecake with juicy bursts of blueberry in every bite. The high-heat baking creates a perfectly burnt top and custard-like center that melts in your mouth.
Ingredients
2 cups cream cheese, softened (about 450g)
3/4 cup granulated sugar
3 large eggs
1 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup fresh or frozen blueberries
Instructions
1. Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, allowing some to overhang the sides.
2. Beat cream cheese and sugar together until smooth and creamy.
3. Add eggs one at a time, mixing well after each addition.
4. Stir in heavy cream, vanilla, and salt.
5. Sift in flour and mix until fully incorporated.
6. Gently fold in the blueberries.
7. Pour batter into the prepared pan. Tap gently to release air bubbles.
8. Bake for 45–50 minutes or until the top is deeply golden brown and the center jiggles slightly.
9. Cool at room temperature, then refrigerate for at least 4 hours or overnight.
10. Slice and serve chilled or at room temperature.
Notes
Use parchment paper generously to avoid sticking.
The cake will rise high while baking, then settle—this is normal.
Swap blueberries for raspberries or blackberries for variety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 150mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Basque cheesecake, burnt cheesecake, blueberry cheesecake, custard cake