Simple Blueberry Basque Cheesecake a creamy, crustless cheesecake with a caramelized top, bursting with juicy blueberries. This easy dessert is perfect for any occasion, delivering a luscious and slightly tangy treat that’s both elegant and rustic.
Why You’ll Love This Recipe
I love how this Blueberry Basque Cheesecake offers a perfect balance of creamy and fruity flavors. The caramelized top adds a touch of smokiness, while the swirls of blueberry make each bite visually stunning and delicious. It’s simple to make with just a handful of ingredients, and it’s versatile enough to impress at gatherings or enjoy as an indulgent treat at home. Plus, it’s crustless, so there’s no hassle with rolling dough or assembling crusts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups fresh or frozen blueberries
1 tablespoon sugar (optional, for blueberries)
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
Parchment paper
Directions
Preheat the oven to 400°F (200°C). Line an 8-inch (20 cm) springform pan with parchment paper, letting it extend a few inches above the rim.
In a small saucepan, heat the blueberries over medium heat until they release their juices, about 5 minutes. Add 1 tablespoon of sugar if desired for extra sweetness. Let it cool.
In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the heavy cream, vanilla extract, and salt until fully combined.
Sift in the flour and gently fold it into the batter until smooth.
Pour half of the cheesecake batter into the prepared pan. Spoon half of the cooled blueberry mixture over the batter and gently swirl it with a knife for a marbled effect.
Add the remaining cheesecake batter on top and repeat the swirling process with the remaining blueberries.
Bake for 50-55 minutes, or until the top is deeply golden and the center is slightly jiggly.
Let the cheesecake cool to room temperature. It will deflate slightly as it cools. Refrigerate for at least 4 hours, or overnight, before serving.
Servings and Timing
Prep Time: 20 minutes
Cooking Time: 55 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Variations
Mixed Berries: Replace blueberries with a mix of raspberries, blackberries, and strawberries for a colorful twist.
Citrus Zest: Add lemon or orange zest to the batter for a refreshing zing.
Chocolate Swirl: Drizzle melted chocolate instead of blueberries for a decadent touch.
Gluten-Free: Substitute the all-purpose flour with almond flour or a gluten-free blend.
Storage/Reheating
Refrigeration: Store the cheesecake in an airtight container in the refrigerator for up to 5 days.
Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
Reheating: While this cheesecake is best enjoyed cold, you can let it sit at room temperature for about 10 minutes before serving for a softer texture.
Related Recipes:
- FRESH BLUEBERRY CHEESECAKE WITH HOMEMADE CRUST
- White Chocolate Blueberry Cheesecake
- Lemon Blueberry Cookies
FAQs
Can I use frozen blueberries for this recipe?
Yes, frozen blueberries work well. You don’t need to thaw them before cooking, but you might need to simmer them a little longer to release their juices.
Why does my cheesecake crack on top?
Cracks can occur if the batter is overmixed or the oven temperature is too high. The caramelized top of this Basque cheesecake often hides minor imperfections, though!
How do I know when the cheesecake is done baking?
The cheesecake is ready when the top is deeply golden and the center has a slight jiggle. It will firm up as it cools.
Can I make this cheesecake without a springform pan?
Yes, but be sure to use a deep, round pan and line it well with parchment paper to lift the cheesecake out easily.
What can I serve with this cheesecake?
This cheesecake pairs beautifully with a dollop of whipped cream, fresh fruit, or a drizzle of berry sauce for extra indulgence.
Conclusion
This Simple Blueberry Basque Cheesecake is an irresistible dessert that’s as beautiful as it is delicious. With its creamy texture, caramelized top, and vibrant blueberry swirls, it’s bound to impress anyone who takes a bite. Whether you’re making it for a special occasion or a casual treat, I hope you’ll love this easy recipe as much as I do. Enjoy.
📖 Recipe:
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Simple Blueberry Basque Cheesecake
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
Crustless Blueberry Basque Cheesecake with a caramelized top and swirls of juicy blueberries. A creamy, tangy dessert that’s elegant, rustic, and easy to make.
Ingredients
2 cups fresh or frozen blueberries
1 tablespoon sugar (optional, for blueberries)
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
Parchment paper
Instructions
- Preheat oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, extending above the rim.
- Heat blueberries in a small saucepan over medium heat until they release their juices (about 5 minutes). Add sugar for sweetness, if desired. Cool the mixture.
- Beat cream cheese and sugar in a large bowl until smooth.
- Add eggs one at a time, mixing well after each addition.
- Stir in heavy cream, vanilla, and salt until fully combined.
- Sift in flour and gently fold it into the batter.
- Pour half of the batter into the pan. Swirl half of the blueberry mixture over the batter with a knife.
- Add the remaining batter and repeat the swirling with the remaining blueberries.
- Bake for 50-55 minutes until the top is golden and the center is slightly jiggly.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Use fresh or frozen blueberries for convenience.
Swirling the blueberries creates a beautiful marbled effect.
Cheesecake will deflate slightly as it cools; this is normal for Basque-style cheesecake.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 8 servings
- Calories: 320 kcal
