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
