Description
A rich and creamy Basque cheesecake with a beautifully caramelized top and bursts of juicy blueberries, creating an elegant yet easy dessert with a rustic charm.
Ingredients
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 1/2 cups fresh blueberries
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, allowing the paper to extend above the edges.
- Beat the cream cheese and granulated sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream and vanilla extract until fully combined.
- Sift in the flour and salt, then mix gently until smooth.
- Fold in most of the blueberries, reserving a few for the top.
- Pour the batter into the prepared pan and scatter the remaining blueberries on top.
- Bake for 40–45 minutes, until the top is deeply golden brown and the center still has a slight wobble.
- Allow the cheesecake to cool completely at room temperature.
- Chill in the refrigerator for at least 4 hours before serving.
- Slice and serve chilled or slightly at room temperature.
Notes
- Do not overbake the cheesecake; the center should still wobble slightly.
- Frozen blueberries can be used without thawing first.
- Add lemon zest for extra brightness and flavor.
- Try raspberries, blackberries, or strawberries as alternative berries.
- Store covered in the refrigerator for up to 5 days.
- Freeze individual slices tightly wrapped for longer storage.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 145mg
