Blueberry Basque Cheesecake
by JosephineA rustic Basque-style cheesecake made with heavy cream and fresh blueberries for a custardy, burnished top. An easy Basque cheesecake recipe that.
Press the thawed puff pastry sheet into a 6-inch cast iron skillet, allowing the edges to hang slightly over the sides. Place the skillet in the fridge while you prepare the filling.
In a large mixing bowl, combine the cream cheese, granulated sugar, eggs, heavy cream, and vanilla extract. Mix on high speed for 4–5 minutes until smooth and fluffy.
Add in the flour and salt and continue mixing for another 1–2 minutes until fully incorporated.
Pour the cheesecake batter over the chilled puff pastry in the skillet.
Add in the blueberries, gently pressing them into the batter. Fresh blueberries are recommended, but a partial mix of frozen can work if needed.
Fold the overhanging puff pastry edges gently over the edges of the batter.
Bake at 350°F (177°C) for 50–60 minutes, or until the top is golden brown and only the center jiggles slightly.
Let the cheesecake cool completely in the skillet for at least 4 hours before slicing and serving.
Tips & Notes:
Use only fresh blueberries if possible to avoid excess moisture from frozen berries.