Blueberry Basque Cheesecake

This Blueberry Basque Cheesecake is deeply caramelized on top, ultra-creamy in the center, and finished with a glossy blueberry topping that makes every slice irresistible.

Ingredients

• 24 oz (680 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 4 large eggs
• 1 1/4 cups (300 ml) heavy cream
• 1/4 tsp salt
• 1 tsp vanilla extract
• 2 tbsp all-purpose flour
• 2 cups (300 g) fresh or frozen blueberries
• 1/4 cup (50 g) granulated sugar
• 1 tbsp lemon juice

Instructions

1. Preheat the oven to 425°F (220°C). Line an 8-inch springform pan with two large sheets of parchment paper, letting the paper rise above the rim.
2. In a large bowl, beat the cream cheese and 1 cup sugar until completely smooth. Beat in the eggs one at a time, then mix in the heavy cream, salt, vanilla, and flour until silky and lump-free.
3. Pour the batter into the prepared pan and tap it lightly on the counter to remove air bubbles. Bake for 40–50 minutes, until the top is deeply golden brown and the center still has a slight wobble.
4. Let the cheesecake cool to room temperature, then chill for at least 4 hours or overnight so it sets into a rich, creamy texture.
5. Meanwhile, make the blueberry topping: add the blueberries, 1/4 cup sugar, and lemon juice to a small saucepan. Cook over medium heat for 6–8 minutes, stirring occasionally, until the berries burst and the mixture becomes glossy and slightly thickened.
6. Cool the blueberry topping completely, then spoon it over the chilled cheesecake before serving.
7. Slice with a warm knife for the cleanest cuts and serve cold or slightly cool for the best texture.

Tip: For the signature gooey center, don’t overbake—the middle should still jiggle a little when you take it out of the oven.