Blueberry Basque cheesecake

Ingredients

Blueberry Cheesecake

ready-made puff pastry: 1 sheet
cream cheese: 225 grams (8 ounces)
sugar: 150 grams (3/4 cup)
egg: 3 pieces
whipping cream: 180 grams (3/4 cup)
vanilla extract: 1 teaspoon
salt: pinch
flour: 3 tablespoons
blueberries: 500 grams (3 1/4 cups)
sugar for sprinkling: 1-2 tablespoons

Equipment

Oven
Preheat to 400F (205C). Always ensure it's correctly heated before baking for even cooking.
Mixing Bowl
A large bowl is essential for combining ingredients smoothly; a mixer with attachments will also make your life easier.
Springform Tin
Use a tin with removable sides for easy release of the cheesecake once it's done.
Baking Parchment
Line your tin to prevent sticking and ensure a clean, easy removal.
Spatula
Helpful for scraping down the sides of your bowl to ensure all ingredients are well mixed.
Whisk
Use for whipping the cream cheese mixture to a perfectly smooth texture.

Instructions

Step 1

Preheat the oven to 400°F (205°C). Grease a tin (with removable sides) with butter and line the bottom with baking parchment. Using a tin with removable sides will make it easier to release the cheesecake.

Step 2

Roll out the dough on a table sprinkled with flour, and place it in the bottom of the tin. Let the dough hang over the edges of the mold for now. Ensure the dough is evenly spread to achieve a uniform crust.

Step 3

In a mixer bowl, whip the cream cheese and sugar at medium speed until smooth. Remember to scrape down the sides of the bowl for a consistent mixture. Room temperature cream cheese will mix more evenly.

Step 4

Add the eggs one at a time, whipping thoroughly after each addition.

Step 5

Reduce the mixer speed to low and add the whipping cream, vanilla extract, and a pinch of salt. Mix until combined.

Step 6

Add the flour and mix thoroughly again.

Step 7

Pour the resulting batter into the prepared tin with the dough in it.

Step 8

Spread the blueberries on top evenly. Some of them will sink slightly. For a burst of flavor, try using a mix of fresh and frozen blueberries.

Step 9

Fold the hanging edges of the pastry dough over the top of the cheesecake.

Step 10

Sprinkle the top of the cheesecake lightly with 1-2 tablespoons of sugar.

Step 11

Bake for 55-65 minutes until the cheesecake develops a dark crust and cracks. The middle should jiggle like jelly. Use a toothpick to check for doneness; it should come out clean.

Step 12

Cool the finished cheesecake to room temperature before serving. This allows the flavors to meld and enhances the texture.

Servings

This cheesecake is best served slightly chilled, allowing the creamy texture to perfectly firm up 🍰. Add a generous dollop of whipped cream on each slice for an extra layer of luxury, or drizzle some honey if you're feeling a bit decadent 🥄. How about a sprinkle of fresh blueberry compote on top? It not only enhances the flavor but adds a splash of color that's Instagram-worthy 📸. And for a delightful contrast, serve alongside a tart lemon sorbet – the combination is pure magic 🌟. For a grand finale, pair with a piping hot cup of coffee or a chilled glass of white wine. Cheers to a perfect dessert! 🍇🍷

Variations

Gluten-Free: Substitute the puff pastry with a gluten-free pastry option. Just make sure to check the label for any hidden gluten ingredients. 🌾👌

Vegan: Use plant-based cream cheese and whipped cream alternatives. Replace the eggs with a flaxseed mixture (1 tbsp ground flaxseed + 3 tbsp water per egg) and opt for a vegan puff pastry. 🌱💚

Faq

How can I tell if my cheesecake is done?
The cheesecake is done when it has a golden crust, and the center jiggles slightly when shaken. Overbaking can cause cracks.
Can I use frozen blueberries?
Yes, you can use frozen blueberries, but make sure to thaw and drain them well to avoid extra moisture in the cheesecake.
What if my cheesecake cracks?
A little cracking is normal. To minimize cracks, ensure the cheesecake cools gradually and avoid overbaking.
Can I add other fruits to this cheesecake?
Absolutely! Try raspberries, strawberries, or a mix of berries for a unique twist.
How do I prevent soggy puff pastry?
Ensure the pastry is well-chilled before baking and bake on a lower oven rack for even heat distribution.
What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic wrap.