Blueberry Cheesecake Treat (Print Version)
# Ingredients:
→ Base
01 -
1 sheet of frozen puff pastry, defrosted
→ Filling
02 -
2 blocks (8 oz each) cream cheese, softened
03 -
3 large eggs, brought to room temperature
04 -
¾ cup sugar (regular granulated)
05 -
1 teaspoon pure vanilla extract
06 -
¾ cup heavy whipping cream
07 -
3 tablespoons plain flour
08 -
½ teaspoon coarse kosher salt
09 -
2 cups fresh blueberries
→ Garnish
10 -
Optional: confectioners' sugar and regular sugar for sprinkling
# Instructions:
01 -
Preheat your oven to 400°F (200°C), placing the rack right in the center. Line the bottom of a 9-inch springform pan with parchment paper and apply some grease to prevent sticking.
02 -
On a clean counter, carefully roll your puff pastry out to about ¼-inch thickness. Press it into the pan and up the edges as much as possible. It’s fine if the pastry doesn’t fully cover the sides. Pop the pan into the fridge to chill while you work on the batter.
03 -
Using an electric mixer set to medium, blend the cream cheese and sugar together until it’s super smooth—should only take around 2 minutes. Make sure to scrape the bowl when needed. Beat in the eggs one by one, ensuring they’re all mixed fully before adding the next. Reduce the speed to medium-low, then blend in the heavy cream, vanilla extract, and salt for 30 seconds.
04 -
Sift the flour straight into your batter and give it a quick mix for another 30 seconds. Pour the finished batter into the pastry-lined pan. Scatter the blueberries gently across the top (they’ll sink a bit). Fold any pastry corners over the edges, then sprinkle 1 to 2 tablespoons of sugar on the surface.
05 -
Put the pan in the oven and bake for 55–65 minutes. The top should come out deeply golden and still have a jiggle in the center. Cool for 5 minutes before you carefully remove it from the pan. Let it cool all the way down before cutting into slices. Serve either chilled or at room temperature, but room temp is the sweet spot.
# Notes:
01 -
This creamy cake boasts a caramelized top, giving it a signature Basque-style look.
02 -
Using puff pastry adds layers of flakiness you won’t find in a standard version.