Blueberry Basque cheesecake
- Published: 19 Aug 22
- Updated: 25 Mar 24
Tieghan Gerard has put a delicious spin on cult dessert, Burnt Basque cheesecake. The creamy filling is bursting with blueberries and has a flaky pastry crust.
US recipe writer and photographer Tieghan Gerard started cooking for her family of 10 as a teenager and launched her incredibly popular blog, Half Baked Harvest, in 2012 to document her favourite recipes – like this stonking pudding we’ve recreated for you. Click here for Tieghan’s video of this recipe. Find her on Instagram and TikTok @halfbakedharvest and at halfbakedharvest.com. Tieghan’s latest cookbook, Half Baked Harvest Every Day (Clarkson Potter £22.50), is out now.
Ingredients
- Vegetable oil for greasing
- 500g sheet puff pastry, defrosted if frozen
- 500g cream cheese, at room temperature
- 150g granulated sugar, plus 2-3 tbsp for topping
- 3 medium free-range eggs, at room temperature
- 175ml double cream
- 1 tsp vanilla extract
- ½ tsp sea salt
- 3 tbsp plain flour
- 300g blueberries
- Icing sugar for dusting (optional)
You’ll also need
- 23cm springform cake tin
Method
- Put a rack in the middle of the oven and heat to 180°C fan/gas 6. Grease the cake tin and line the base with baking paper.
- Gently roll the puff pastry out on a clean surface to 0.5cm thick. Press the pastry inside the tin and up the sides – don’t worry if the pastry doesn’t reach all the way up to the top. Transfer to the fridge and chill while you prepare the batter.
- In a medium mixing bowl, use an electric mixer to beat together the cream cheese and sugar on a medium speed, scraping down the sides of the bowl as you go, until very smooth and creamy (about 2 minutes). Add the eggs one at a time until fully incorporated. Scrape down the sides of the bowl, then reduce the speed to low-medium. Add the cream, vanilla and salt, then beat until combined (about 30 seconds).
- Sift the flour into the batter, then beat again for 30 seconds to combine. Pour the batter into the prepared pastry-lined tin. Gently sprinkle the blueberries over the batter (some will sink), then trim away any corners of exposed pastry that are hanging over the berries. Sprinkle the top of the cake with 2-3 tbsp granulated sugar.
- Transfer to the oven and bake for 55-65 minutes until deeply golden brown on top and still very jiggly in the centre. Let the cake cool for 5 minutes, then unmould and leave to cool completely. Slice into wedges and serve at room temperature or chilled, dusted with a little icing sugar if you like.
- Recipe from August 2022 Issue
Nutrition
- Calories
- 523kcals
- Fat
- 33.6g (20.7g saturated)
- Protein
- 9.3g
- Carbohydrates
- 45.2g (23.9g sugars)
- Fibre
- 1.4g
- Salt
- 0.9g
delicious. tips
You can store any leftovers in the fridge for 2-3 days.
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This is a great recipe. The filling and pastry crust work really well together, and the fruit provides a lovely ‘ping’ of additional flavour, I’ll be making this recipe again, for sure.