Blueberry Basque Cheesecake
Blueberry Basque Cheesecake. Another one of my dads favorites this weekend. Decadent cheesecake loaded with tons of fresh blueberries and topped with powdered sugar. It’s a simple recipe but it’s super delicious and definitely giving us more spring weather vibes !! Happy Friday everyone !!
I don’t know what it is, but I’ve been totally into my Friday baking. This week was another one of my dads favorites….cheesecake. After all it is almost time for the birthday month celebration. And yes, we turn birthdays into a month long celebration rather than a day celebration in our house.
We’ve been wanting to try a Basque cheesecake for a while now and this blueberry one seemed perfect, especially for the warmer weather that’s on it’s way. It is super easy, super fresh, and super delicious. And you can’t go wrong with quick, easy, AND delicious.
We shared this delicious cake with some friends and family. Let’s just say everyone loved it…SOOOO you might want to make two of these delicious cakes because they go quite quickly !!
Any ideas for next Friday’s baking?!
Ingredients
1 sheet frozen puff pastry; thawed
2 (8 ounce) packages cream cheese; room temperature
3/4 cup sugar
3 eggs
3/4 cup heavy cream
1 teaspoon vanilla
1/2 teaspoon salt
3 tablespoons flour
2 cups fresh blueberries
turbinado sugar and powdered sugar for dusting
Directions
Preheat the oven to 400 degrees. Grease a 9 inch springform pan.
Roll out the puff pastry to 1/4 inch thickness. Place the pastry in the prepared pan and transfer tp the refrigerator to chill while preparing the batter.
In a large bowl, beat the cream cheese and sugar. Add the eggs, one at a time until combined. Add the heavy cream, vanilla, and salt. Beat until combined. Sift the flour into the batter and beat again until combined.
Pour the batter over the puff pastry. Sprinkle with blueberries. Fold the corners of the puff pastry over the batter. Sprinkle with turbinado sugar. Transfer to the oven for 55 minutes - 1 hour until the top is golden brown and the center is still very jiggly. Let cool before removing springform mold. Serve at a room temperature or chilled.
