Description
A creamy and rich Blueberry Basque Cheesecake with caramelized edges and a custardy center, topped with a vibrant blueberry compote for added flavor and freshness.
Ingredients
- 1 ½ cups fresh or frozen blueberries
- 1 tbsp sugar (for compote)
- 1 tsp lemon juice
- 2 cups (450g) cream cheese, room temperature
- ¾ cup (150g) sugar
- 3 large eggs, room temperature
- 1 cup (240ml) heavy cream
- ½ tsp salt
- 1 tsp vanilla extract
- ¼ cup (30g) all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C). Line a 6-inch springform pan with parchment paper, ensuring it overhangs the edges.
- Make the blueberry compote by combining blueberries, 1 tbsp sugar, and lemon juice in a saucepan over medium heat. Cook until thickened, about 10 minutes. Set aside to cool.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add heavy cream, salt, and vanilla extract, mixing until fully incorporated.
- Sift in the flour and fold gently to combine.
- Pour half of the batter into the prepared pan, spoon in some blueberry compote, then pour the remaining batter over it. Swirl more compote on top if desired.
- Bake for 45-50 minutes or until the top is deeply golden brown and the center is slightly jiggly.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.
Notes
- Use room temperature ingredients for a smoother batter.
- Don’t overmix after adding the flour to maintain the texture.
- Fresh or frozen blueberries work equally well.
- The cheesecake will deflate slightly as it cools—this is normal.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 20g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
