Blueberry Basque Cheesecake Recipe
Easy & Delicious Basque cheesecake with a blueberry surprise in the center!
Servings: 8 slices
Calories: 301kcal
Ingredients
- 3 8 ounce packages Cream Cheese full fat
- ¾ cup granulated white sugar
- 3 Large eggs ¾ cup
- ½ teaspoon fine grind sea salt
- 3 Tablespoons all purpose flour
- 1 Tablespoon vanilla paste or vanilla extract
- ¾ cup heavy whipping cream
- 3 cups blueberry pie filling
Instructions
Prep for Recipe
- Make homemade blueberry pie filling. Recipe is linked in the ingredient list and is available on The Salted Pepper website. This should be made at least 4 hours prior to making the cheesecake so it has time to cool.3 cups blueberry pie filling
- Remove the cream cheese from the refrigerator and let it come to room temperature. This should be done at least 2 hours prior to making the cheesecake.
- Preheat the oven to 425℉/220℃
- Measure out enough parchment paper to line an 8" cake pan or springform pan and extend over the sides about 2". Crumple the parchment and place it into the pan. Don't worry about it being perfect, just smooth out any large creases. The written recipe article goes into more detail on this.
Cheesecake Batter
- Add the room temperature cream cheese to the bowl of a stand mixer or if you are using a hand mixer, a large bowl. Mix on low speed until smooth, scraping the paddle and bowl as needed.3 8 ounce packages Cream Cheese
- Stream in the sugar with the mixer on low speed.¾ cup granulated white sugar
- Once the sugar is incorporated, add one egg at a time with the mixer running on low speed. Once the first egg is incorporated into the batter, add the second and then the third. scrape down the sides of the bowl and the paddle and mix on low until the batter is very smooth. Small lumps are okay.3 Large eggs
- With the mixer still on low speed, add in the salt, flour, and vanilla paste or extract.½ teaspoon fine grind sea salt, 3 Tablespoons all purpose flour, 1 Tablespoon vanilla paste
- Scrape down the sides of the bowl again and with the mixer on LOW speed, add in the cream. The final cheesecake batter should be just a little thicker than pancake batter. You should have about 4 cups of cheesecake batter.¾ cup heavy whipping cream
Baking the Cheesecake
- Pour 3 cups of the cheesecake batter into the prepared 8" pan. Spoon about 1 cup of the blueberry pie filling on top of the batter in a circle, starting 3" from the edge and leaving the center open.
- Spoon the remaining cup of cheesecake batter on top of the blueberries and gently smooth it out.
- Place the cheesecake on the middle rack in a preheated 425℉/220℃ oven and bake for 40 minutes. You should start to see browning on the top of the cheesecake 15-20 minutes into the baking time. If you don't, turn the oven temp up. When the 40 minutes are up, the top should be a deep brown color, but not black. If at anytime you think the top is getting too dark, turn the oven temperature down. Turn the oven off after 40 minutes and leave the door open, but keep the cheesecake in the oven another 5 minutes. The cheesecake is done when the top is dark brown and the edges are brown, but the center is still very jiggly.
- Remove the cheesecake and let it cool for about 1 hour on a cooling rack. Refrigerate uncovered and in the pan for at least 6 hours. The cheesecake sets as it cools. It is also normal for it to sink in the middle.
Slicing & Serving
- Once the cheesecake is fully chilled, remove it from the pan and fold back the parchment on the sides. Top the cheesecake with 1-2 cups of the blueberry pie filling.
- Slice & Serve!
Notes
Every oven is different in the way it heats and bakes, so use my temperatures and timings as guides only and pay attention to how the cheesecake is looking.
Within about 15-20 minutes you should start to see a little browning on top. If you don't, increase your oven temp 15-25°.
By 30 minutes, the entire top of the cheesecake should be a golden brown color.
At around the 35 minute mark, you should start to see some browning on the edges.
Nutrition
Serving: 1slice | Calories: 301kcal | Carbohydrates: 50g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 255mg | Potassium: 51mg | Fiber: 1g | Sugar: 43g | Vitamin A: 434IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 0.5mg