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Custardy Burnt Basque Blueberry Cheesecake Recipe

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4.4 from 15 reviews

This Custardy Burnt Basque Blueberry Cheesecake combines a flaky puff pastry crust with a rich, creamy cheesecake filling swirled with blueberry jam and studded with fresh blueberries. The cheesecake is baked at a high temperature to achieve a deeply caramelized, golden-brown top with a soft, custardy center that sets perfectly after chilling. It's a delightful twist on the classic Basque cheesecake, adding fruity notes and a light pastry base for extra texture.

  • Total Time: 3 hours 20 minutes
  • Yield: 12 servings

Ingredients

Crust

  • 1 sheet frozen puff pastry, thawed

Cheesecake Filling

  • 2 packages (8 ounce each) 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
  • 1/4 cup all-purpose flour

Blueberry Component

  • 1/3 cup blueberry jam
  • 1 rounded cup fresh blueberries

Instructions

  1. Prepare Oven and Pan: Place a rack in the middle of the oven and preheat it to 425°F (220°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking.
  2. Line Pan with Puff Pastry: On a clean surface, gently roll out the thawed puff pastry to about 1/4 inch thickness. Press the pastry into the springform pan, covering the bottom and pressing slightly up the sides. It is acceptable if the pastry does not reach all the way up the sides. Transfer the lined pan to the refrigerator to chill while preparing the filling.
  3. Make Cheesecake Batter: In a large mixing bowl, beat the cream cheese and granulated sugar together on medium speed until the mixture becomes very smooth and creamy, approximately 2 minutes. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Scrape down the sides of the bowl to incorporate all ingredients evenly. Reduce mixer speed to medium-low and slowly stream in the heavy cream. Add the vanilla extract and salt, then beat the mixture until well combined, about 30 seconds.
  4. Add Flour and Combine: Sift the all-purpose flour into the batter to avoid lumps. Beat again for about 30 seconds to incorporate the flour evenly throughout the batter, ensuring a smooth consistency.
  5. Assemble the Filling: Pour half of the batter into the prepared puff pastry-lined pan. Gently swirl the blueberry jam into this half to create a marbled effect. In the remaining batter, stir in the fresh blueberries carefully to distribute without crushing. Pour this blueberry-studded batter over the jam-swirl layer in the pan. Fold the corners of the puff pastry gently over parts of the batter to partially cover it.
  6. Bake the Cheesecake: Place the springform pan on a cookie sheet to catch any spills. Transfer to the preheated oven and bake for 55 to 65 minutes, or until the top develops a deeply golden brown color and the center remains very jiggly to the touch.
  7. Cool and Chill: Remove the cheesecake from the oven and let it cool on a rack for 15 minutes. Carefully unmold the cheesecake from the springform pan. Refrigerate for at least 2 hours to allow the center to fully set and develop the custardy texture.
  8. Serve: Slice the cheesecake into wedges and serve either at room temperature or chilled according to preference.

Notes

  • Ensure cream cheese and eggs are at room temperature for a smoother batter.
  • Do not overbake; the cheesecake should be jiggly in the center when removed from the oven to maintain custardy texture.
  • Chilling time is essential for the cheesecake to set properly before slicing.
  • Use fresh blueberries for the best texture and flavor contrast.
  • The puff pastry crust adds a unique flaky texture that's different from traditional Basque cheesecakes.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish-inspired

Find it online: https://recipesvibe.com/custardy-burnt-basque-blueberry-cheesecake-recipe/