Description
This Simple Blueberry Basque Cheesecake combines a creamy, rich cheesecake with the vibrant flavor of fresh or frozen blueberries swirled throughout. Featuring a caramelized top and a custardy center, this no-crust cheesecake is baked in a parchment-lined springform pan and cooled to perfection, making it a delightful dessert for any occasion.
Ingredients
Scale
Blueberry Mixture
- 2 cups fresh or frozen blueberries
- 1 tablespoon sugar (optional, for blueberries)
Cheesecake Batter
- 16 oz (450g) cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup all-purpose flour
Others
- Parchment paper (for lining the pan)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Prepare an 8-inch springform pan by lining it with parchment paper, making sure the paper extends above the rim to help contain the batter as it bakes.
- Prepare Blueberry Mixture: Place the blueberries in a small saucepan over medium heat. Cook until the blueberries release their juices, about 5 minutes. If you prefer a sweeter swirl, add 1 tablespoon of sugar. Remove from heat and let the mixture cool completely before using to avoid affecting the batter.
- Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy, ensuring there are no lumps.
- Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition. This ensures a uniform texture and helps the batter incorporate air for a light cheesecake.
- Mix in Cream and Flavorings: Stir in the heavy cream, vanilla extract, and salt until the mixture is fully combined and smooth.
- Incorporate Flour: Sift the all-purpose flour over the batter, then gently fold it in using a spatula to maintain the airiness of the batter while ensuring even distribution.
- Layer Batter and Blueberries: Pour half of the cheesecake batter into the prepared pan. With a knife or skewer, swirl half of the cooled blueberry mixture over the batter to create a marbled effect.
- Add Remaining Batter and Blueberries: Pour in the remaining batter, then swirl the remaining blueberry mixture on top using the knife again for a beautiful pattern throughout the cheesecake.
- Bake: Bake in the preheated oven for 50 to 55 minutes. The top should be golden brown and the center should still have a slight jiggle when you gently shake the pan, indicating a creamy texture.
- Cool and Chill: Allow the cheesecake to cool to room temperature in the pan. Then refrigerate it for at least 4 hours or preferably overnight to set fully before slicing and serving.
Notes
- If using frozen blueberries, thaw them first and drain excess juice to avoid adding too much moisture to the batter.
- Ensure the cream cheese is fully softened for a smooth batter without lumps.
- The slight jiggle in the center when baking is key for a creamy Basque cheesecake texture; avoid overbaking.
- Refrigerate the cheesecake for a minimum of 4 hours but overnight chilling yields the best texture and flavor.
- To prevent sticking, make sure parchment paper extends above the pan’s rim and is fitted snugly.
- This cheesecake is best served chilled and can be stored in the refrigerator for up to 3 days.
