Description
This Simple Blueberry Basque Cheesecake is a deliciously creamy and lightly caramelized dessert featuring a luscious cream cheese base beautifully swirled with sweet blueberry compote. Baked to perfection with a golden top and a slightly jiggly center, this no-fuss cheesecake is perfect for impressing guests or enjoying a special treat at home.
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
- Parchment paper (for lining the pan)
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Line an 8-inch springform pan with parchment paper, allowing the paper to extend above the rim to prevent sticking and facilitate easy removal of the cheesecake.
- Cook Blueberries: In a small saucepan over medium heat, warm the blueberries until they start releasing their juices, about 5 minutes. If you prefer a sweeter compote, add 1 tablespoon of sugar at this stage. Remove from heat and let the mixture cool completely.
- Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese with 3/4 cup granulated sugar until the mixture is smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, beating well after each addition to maintain a smooth batter.
- Add Cream, Vanilla, and Salt: Stir in 1 cup heavy cream, 1 teaspoon vanilla extract, and 1/4 teaspoon salt until fully combined and smooth.
- Fold in Flour: Sift 1/4 cup all-purpose flour and gently fold it into the batter, taking care not to overmix to maintain a light texture.
- Layer the Batter and Blueberries: Pour half of the batter into the prepared pan. Spoon half of the cooled blueberry mixture over the batter and use a knife to swirl the blueberries gently through the batter for a marbled effect.
- Repeat Layering: Add the remaining batter on top, then spoon the remaining blueberry mixture over it, swirling again with a knife to create a beautiful pattern.
- Bake: Place the cheesecake in the preheated oven and bake for 50 to 55 minutes, or until the top is a deep golden brown and the center is slightly jiggly when gently shaken.
- Cool and Chill: Allow the cheesecake to cool to room temperature in the pan. Then refrigerate it for at least 4 hours or overnight, which helps it set properly and intensifies the flavors before serving.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
- You can substitute fresh blueberries with frozen ones but thaw and drain excess water for best results.
- Ensure the cream cheese is softened to room temperature for smooth mixing.
- Be careful not to overbake; the cheesecake should have a slightly jiggly center when done.
- The parchment paper lining makes it easy to remove the cheesecake from the pan without damaging the crust or sides.
