Creamy Blueberry Cheesecake (Print Version)
# Ingredients:
→ Base
01 -
1 frozen puff pastry sheet, thawed
→ Filling
02 -
2 blocks of cream cheese (8 oz each), softened
03 -
3/4 cup white sugar
04 -
3 eggs, large and at room temp
05 -
3/4 cup heavy whipping cream
06 -
1 teaspoon vanilla
07 -
1/2 teaspoon coarse salt
08 -
3 tablespoons plain flour
09 -
2 cups of fresh blueberries
→ Garnish
10 -
Dusting of granulated or powdered sugar (optional)
# Instructions:
01 -
Move the oven rack to the middle slot and set the temperature to 400°F (200°C). Coat a 9-inch spring-form pan lightly with grease and line the base with parchment paper.
02 -
On a clean surface, roll out the puff pastry until it's about 1/4 inch thick. Press it into the prepared pan, letting the sides come up but not necessarily all the way. Pop the pan into the fridge to chill while you work on the batter.
03 -
In a medium bowl, use a mixer on medium speed to blend the cream cheese and sugar until it's silky smooth—about two minutes. Stop occasionally to scrape down the sides of the bowl. Add eggs one by one, mixing each in fully before the next. Scrape down again, lower the mixer speed, and blend in the cream, vanilla, and salt. Mix for another 30 seconds or so.
04 -
Sift the flour over the batter, then mix it in for about 30 seconds until smooth. Pour this mixture into your chilled pastry-lined pan. Scatter the blueberries over the top (they'll sink a bit), and fold any corners of the pastry over. Throw a tablespoon or two of sugar on top for a sweet crust.
05 -
Put the pan in the oven and bake for 55–65 minutes, until the top has a deep golden hue and the center is still jiggly. Rest the cake for 5 minutes before removing the pan. Let it cool completely. Slice and serve either chilled or at room temp—room temp's best.
# Notes:
01 -
This cheesecake has a torched top crust and a super creamy inside, making it distinctly Basque-style.
02 -
The flaky puff pastry base gives it a unique touch compared to classic Basque cheesecakes.