Simple Blueberry Basque Cheesecake.
The prettiest simple Blueberry Basque Cheesecake. Just what your Tuesday needs. Inspired by the Basque region of France, this cheesecake has a flaky puff pastry crust surrounding the creamy cheesecake filling. Its deep brown top has cracks all around for an old-world look. Sprinkle fresh summer blueberries over top to complete. It’s really not like any other cheesecake you’ve had before. It’s flaky on the outside, but creamy, rich, and bursting with sweet blueberries inside. Bonus? This is the easiest cheesecake to make and (almost) impossible to mess up.
Hey, hi and hello! I’m here to sweeten up your Tuesday and help everyone have fun along the way!
The cheesiest line, but so true. As I often say, Tuesdays can tend to be a bit boring. I always find it nice to share a recipe that can make a Tuesday afternoon/night just a little more special.
Enter this cheesecake.
It’s not traditional by any means. But it’s deeply inspired by the Basque Burnt Cheesecake that I’ve seen all over Instagram this past year. It’s certainly the “trendy” cheesecake of the moment, and with good reason. It’s easy, pretty dang hard to mess up, and beyond delicious.
A little back story on the Basque Burnt Cheesecake. It originated in French Basque Country. It’s traditionally a crustless cheesecake made with a whole lot of cream cheese and eggs. The real difference is that it’s baked at a higher temperature than a more traditional cheesecake. This helps it to get a deep dark brown “burnt” exterior, while still maintaining a super creamy, almost custard-like interior.
I think what everyone loves most about this style of cheesecake is that it’s no fuss. Meaning, it’s OK that is looks burnt, and it’s OK that the top has cracks throughout. The more imperfect looking the better.
Kind of nice, right?
(berries sitting on top of batter before baking)
(cake in pan after baking)
So there’s your backstory, now onto this cheesecake. It’s similar but different, and again, not a classic Basque Burnt Cheesecake. It’s more of a cross between a flaky custard-like, creamy cheesecake, and a berry-filled cheesecake. Really, it’s just kind of all things delicious.
But yet still simple and easy.
And yes, I did have a very hard time naming this recipe. But in the end, I kept it short and sweet, which is unlike me, but I was at a loss…
I went back and forth between cheesecake and custard cake, but cheesecake seemed more fitting.
Serious question, after reading the recipe and my description, what would you call this cake?
The details.
The first step is the puff pastry. I’m not sure what inspired me to incorporate this, but I’m so glad I did. The pastry adds a flaky layer that’s a really nice offset to all the creaminess going on inside the cake.
Just line a springform pan with the puff pastry and that’s that. No need to pre-bake or do anything fancy.
And now that cheesecake filling. I kept this pretty similar to the Basque Cheesecake, using cream cheese, sugar, eggs, and cream. I like to add vanilla for flavor, and a touch of salt to help balance the richness from the cream cheese. It’s really, really simple and basic, but yet still really, really delicious.
Kind of sweet, kind of salty.
Once the cheesecake filling has been poured into the crust, sprinkle on all the fresh blueberries. I’m talking about an entire two cups. You want this cake bursting with blueberries. It’s what makes the cake extra delicious…at least it does for me.
All that’s left is to finish with a light sprinkle of sugar and bake.
Honestly, the baking is the hardest step. You have to wait an entire hour…which yes, means your oven is on for an entire hour. I’m kind of sorry, but kind of not. Honestly, it’s worth the extra heat in the kitchen, and the smells are simply amazing!
Once the cake has cooled, you can slice and serve dusted with a little powdered sugar. This is best to serve at room temperature. You can store any leftovers in the fridge for up to a few days.
And that’s it. Every bite is a little flaky, has creamy cheesecake, and is bursting with fresh blueberries. This simple Blueberry Basque Cheesecake is every bit as delicious as it sounds.
A great Tuesday night baking project, don’t you think?
Yes, please!
If you make this simple blueberry basque cheesecake be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Simple Blueberry Basque Cheesecake
Flaky puff pastry crust surrounding a creamy cheesecake filling and topped with fresh summer blueberries.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 2 (8 ounce) packages cream cheese, at room temperature
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 3 tablespoons all-purpose flour
- 2 cups fresh blueberries
- granulated sugar and confectionerś sugar, for dusting (optional)
Instructions
-
1. Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Grease a 9-inch spring-form pan and line the bottom with parchment paper.
2. Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan (see above photos). Transfer to the fridge and chill while you prepare the batter.
3. In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, vanilla, and salt, and beat until combined, about 30 seconds.
3. Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pastry-lined pan. Gently sprinkle the blueberries over the batter, some will sink. Gently fold the corners the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.
4. Transfer to the oven and bake for 55-65 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled. I like room temp best.
Recipe Notes
*Cheesecake base adapted from Bon Appétit.
Our Favorite Recipes
Fresh Fig, Prosciutto, and Arugula Salad with Cherry Tomato Vinaigrette.
Hey Tieghan!
I love this blueberry cheesecake and apologize for not commenting more! I heard about Basque a few months ago, in Anthony Bourdain’s show Parts Unknown, and have been wanting to visit since! Apparently the people of Basque really care for the quality of their products and the craft of cooking, which I love.
But yes! Haha I ended up moving back to my university in Tampa,FL and am studying Psychology/Medical Engineering in London (at UCL) right now and absolutely love it! But how are you? How have you been?? I’m so excited for your new cookbook and am looking forward to it’s release date! I’ve yet to find your first book (I’m sorry I lost it in all of my moves) and may end up getting another one. 😉 will you be having any workshops or open barn sessions this Autumn/Winter? I’d love to finally meet and see the studio barn in person! I hope you’re doing well and enjoying the last bits of summer. 🙂
Best,
Kristin
Hi Kristin! Wow that sounds like such an adventure being in London to study! I hope you are having the time of your life! But I am doing really well, just a lot of work like always haha! I am not sure when I will start to hold workshops, but hopefully soon! With a wedding happening later this summer, it may be a stretch! Thank you so much! xTieghan
Can’t wait to make this one. All kinds of perfection.
Thank you so much Joyce! I am so glad you like this! xTieghan
Hi! I have a ton of fresh cherries lying around. Think I could swap and use them instead of blueberries?
Very excited to try this recipe (with cherries or blueberries!)
Hey Rebecca! I am sure an equal amount of halved cherries will be so delicious! Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
On my “must make” list! Sounds absolutely delicious!
Thank you Sue! I hope you love this when you try it! xTieghan
I absolutely can’t wait to make this with my delish CSA berries! Most of my family is gluten free. I can sub the flour for GF flour, but could this be made with out the pastry crust? Can’t wait for your cookbook!
Hey Karen!! Yes, you can certainly bake without the crust. I would recommend reducing the baking time to 45-55 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Can I replace the heavy cream with 2% milk just for the calorie’s sake?
Hey Heather, I would recommend half and half. 2% milk is too thin for this cake and will not provide enough fat for it to properly bake. I worry you could end up with a crumbly cheesecake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Would you need to cook this in a water bath or have water in the oven with it?
Hi Breanna, there is no need for a water bath or any additional water for this cheesecake. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan,
Thank you very much for this recipe. It looks and sounds delicious. I spent six weeks in the Basque region of France last summer and it was amazing. I cannot wait to try this recipe!
I hope you love this Caroline! Hope this brings you back some good memories of your trip! xTieghan
As soon as I read the “pretty dang hard to mess up” part I knew it was my cheesecake! I can’t seem to cope with the classic cheescake recipes so very happy to have another go with this delicious looking one. Your pictures are so beautiful, will tell you if the cake turns out ok!
I hope it turns out amazing and yes please let me know! Thank you Anaïs! xTieghan
Can’t wait to try this delicious looking recipe!!
Do you think it will work well with Blackberries?
Hey Janet! I am sure an equal amount of blackberries will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks amazing! I don’t even like cheesecake very much (I KNOW) but I’m intrigued by this. Might have to make it for family this weekend!
I hope you do and I hope you all love this! Thank you so much Lindsey! xTieghan
what a fun cheesecake recipe, thank you, have driven thought the Basque region of France, but must have been moving too fast to have found this dish, so much appreciated
Thank you so much Sabrina! I hope you love this! xTieghan
i’ve been craving cheesecake for a while now, and this one sounds just like what the doctor ordered…
Yes I think so! I hope you love this Ruth! xTieghan
Your cheesecake looks delicious and I will no doubt give it a try! But just a word or two about the original recipe for a Gâteaux Basque……
Living just outside the region and having spent much time there I have never seen a “Burnt Basque Cheesecake”. The original “cake” has a light, delicate flavour and is truly sublime. Only yesterday I was thinking of taking a trip to Laruns, about 100miles away, to where I believe they sell the best Gâteaux Basque. You might think me crazy, but the original is worth it…….
The original is made of a buttery pastry base, filled with an almond vanilla cream then topped with some more buttery pastry. Bake in the oven, certainly without burning it, et voila.
Thank you so much for this Lincoln! I would absolutely love to go to that place and try the original! If only! I hope you try this version and see if you enjoy it as well! xTieghan
Lincoln, I think Tieghan was making reference to the “tourteau fromager” from the Poitou Charente region. Those little (goat-milk) cheesecakes that are completely burnt on the surface but moist and flaky inside (and strangely don’t have the taste of burnt pastry). Ok, not quite the Pays Basque area but not that far either (smiley). And yes, the cake you are talking about is excellent. I’m sure this inspired recipe with blueberries will please many.
Thank you so much Enelye! xTieghan
This looks so delicious! Do you have to use a ‘spring-form pan? I have yet to invest in one.
Hey Taylor! This cake rise a lot while baking so you need something with higher sides. I would recommend using a 9-10 inch pie plate lined with parchment. OR pick up a spring form pan…they are super useful! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Looks delicious ? making it right now.
Thank you Betty! xTieghan
Oh, this is SO good! Not heavy, not too sweet. Perfect.
Thank you so much Sheran! xTieghan
Thanks Tieghan, it turned out really good: not too sweet and very light, we loved it! The puff-pastry part makes things much easier, no messy crumbs and no water bath, I now have a reliable cheesecake recipe.
I am so happy to hear that! Thank you Anaïs! xTieghan
Just made this this morning, delicious! The pastry crust was so easy to use and really takes the cheesecake to a different level. My husband does not like change and wasn’t too sure about the crust, but once he saw the beautiful brown crust and the bursting blueberries, he dove right in. YUM!
So glad you both enjoyed this recipe, Cindy! Thank you so much for trying it! xTieghan
Do you think i could make this ahead and freeze it? Also, I’m wondering how deep it is in a 9 inch pan. Those look like big peices as an 8th of a 9″ cheesecake…. i need it to serve 16. Should i double it in a 10″ pan and bake for longer or what would you suggest? Looks amazing, btw!
Hey Becky! I have never frozen this so I am not sure how the texture would be after freezing. I think it should be fine, but I worry the crust will loose it’s flakiness. If possible I would avoid freezing.
I think the baking time should be similar for a 10 inch pan, if anything you might bake less. I would bake as directed though.
For serving, I would double the recipe just to be safe! You can never have too much 🙂
Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks lovely; I’m a big fan and have tried many of your recipes and they are universally delicious. You’re such a big lemon/zest fan I’m surprised this recipe doesn’t have any. Do you think it would add a little zing? Love your site, blogs, videos, photos and most of all your cooking!
Hey Lisa! I love lemon, but with this I wanted it to be more classic flavors and with lot’s of blueberry. That said, I know lemon would be DELICIOUS! I would add 1-2 tablespoons lemon zest with the vanilla. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Loved making this blueberry cheesecake – the puff pastry leaves the focus to the cheesecake itself. Simple and divine recipe!
Thank you Tarni! xTieghan
Made this today. Loved the rustic look when finished baking.
Thank you Anne! xTieghan
This was easy and delicious and not to mention gorgeous!!! It was my first recipe to try of yours and I’m a fan!
Thank you Stephanie! xTieghan
I halved the recipe since I only had a 7in springform pan, and it turned out well. Not too sweet which is a good thing. It was a little hard to cut without a very sharp knife, but definitely the most interesting use of puff pastry I’ve encountered!
Thank you! xTieghan
I just made this cake today and it was so good! Blueberries in season are tough to beat and this recipe really shows them off. I would call this a cheesecake over a custard even if it is a little more loose. I will be making this again and know I could easily change out the fruit for what’s in season.
Thank you for posting another easy and awesome recipe!
This is a wonderful recipe! Instead of fresh blueberries, I used frozen wild blueberries that we had picked from the forrest and it worked just great. I did thaw the blueberries first and then removed any excess liquid before adding them to the batter. I also added 1 tbs of fresh lemon juice (cos I love lemon ?) to the batter. I got a bit worried about the puff pastry’s edges half way in the baking, they started to look a bit burned. For this reason covered only the puff pastry’s edges with aluminum foil to prevent it from getting unplesantly burnt. It turns out that it was a good idea. A word of warning also on the baking time since ovens vary a lot. The recipe calls for 1 hour of baking, mine was ready at 55 mins at the suggested temperature (400f/204c). The result was a beautiful rustic looking cheesecake that the guests really liked 🙂 Thank u 🙂
Wow that sounds amazing!! Thank you for trying this one Pati!! xTieghan
Hi! Planning to make this for a picnic Saturday!if I make it the night before how would you suggest storing it?
Hi Leah! You should store this cake in the fridge. Remove it 1 hour prior to serving to allow the cake to come to room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
It seems amazing!
Will definitely try it today. Would you advise adding a little bit of lemon juice to it?
Hi there! I would recommend 1=2 tablespoons lemon zest instead of juice. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This was so fun and easy to make! My first cheesecake ever! Love the rustic look and the texture of the cheesecake was light and delicious! Thank you for this!! <3
So glad this turned out amazing for you Johannah! Thank you so much! xTieghan
I made this to bring to a dinner party this past weekend where it was 1. devoured and 2. complimented over and over. Including by a friend who doesn’t like cheesecake. It’s fun and easy to make (my 5-year-old helped me), and really delicious. Thank you so much for the recipe!
I love to hear that!! Thank you so much Jessica! xTieghan
Hi! I want to make this but I only have a ceramic pie dish and not a spring form pan. Will I still be able to make it using a ceramic pie dish?
Hey Sunny! Yes, others have made this in a pie plate and have had success. Just make sure to line with parchment paper so you can easily lift the cake out of the pie plate. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could this be made with frozen pie crust instead of puff pastry?
Hi Maria! Yes, I am sure a frozen pie crust will work just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I am planning on making this tomorrow night for a dinner party Friday!!! is is okay to make a day in advance?!?!
If so, how should i travel with it (30 min car ride)
Thank you!!!
HI Kathleen! Yes, of course you can make ahead! Just keep the cheesecake in the fridge, then transfer in the car. By the time you get there is will be room temp and perfect for serving after dinner. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi! My cheesecake was beautiful and puffy when it came out of the oven but fell a lot as time went on. It partly separated from the crust on one side. It still looks great but I just wanted to make sure this was normal or did I under bake it? Thank you so much!
Hey Ali! That is totally normal! This cake is meant to fall and have lot’s of cracking on top. I am sure it will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan! The cheesecake looks delicious! Can’t wait to make it later. However, I have some confusion as the serving is stated for 8, makes one 10 inch cake but the instructions stated 9 inch spring form pan. Which size of spring form should I use? 9 inch or 10 inch? Thank you in advance.
Hi there! Honestly, you can use either a 9 or 10-inch springform pan. The cake expands while baking, this is why I say it’s 10-inches. I use a 9-inch springform pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan!
I have been following you for a while now and have loved everything I’ve made but have not yet told you!
I made this for a friend’s get-together and while there were only 6 of us, I didn’t get to take any home! The hostess kept some and ate if for breakfast the next morning!! It was fantastic and easy and I am stopping to get more cream cheese to make again for my family.
I am making the Bucatini Amatriciana tonight for dinner and just might have the cheesecake for dessert if it cools fast enough!
Thanks!!
So glad you and your friends loved this recipe Laurie! That is so great to hear! I hope you had an amazing time as well! xTieghan
Absolutely LOVED this cheesecake ! will be making again and again…..
One question…. comment…. the bottom crust of puff pastry was hard to cut through…. it was not over cooked, just tough…. any thoughts on what I might have done wrong….. i rolled out… perhaps not thin enough?.
Thanks much ! I am addicted to HBH xoxo
Hi Sue! Hmm, I am really not sure. Is it possible your knife just needed to be sharpened? Did you enjoy the taste? I don’t think you need to roll it out any thiner. Please let me know if you have any other questions or how else I might be able to help. So glad hope you love this recipe! Thank you! xTieghan
I am so excited to make this tonight! This will be my first go at one of your dessert recipes, but I love your savory items!
I see in the comments below that you’ve said people could swap the fresh blueberries for fresh cherries or blackberries.
For a fruit, I have the option of frozen and thawed blueberries, or fresh peaches. Which would you suggest for the best swap with baking?
Thank you!
Hi Alanna, are the thawed berries very juicy? If so, I would not use those. I would instead use thinly sliced or chopped peaches (about 2 cups chopped). I am sure that will be so good! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this and it’s delicious but blueberries sunk to the bottom. Still tasted great but not sure why they sunk? I’m definitely not a baker, so any tips would be great!
Hey Veronica! Did you gently place the blueberries on top of the cake before baking? In general the berries will sink a bit, so I am not sure you did anything wrong. As long as you loved the taste, I think you did everything correct! It is import to be gentle when adding the berries so they don’t sink right away. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this, turned out Great!
Thank you Caitlin! xTieghan
It is in the oven right now, but i can not wait for the result, so i will ask right away. My batter was very liquid, after i watched the video again and again i first decided to add a little bit more of cream cheese, hoewever that did not help so i added few tablespoons of flour and i think i got almost right consistancy. Now i am crazy worried that it is not going to taste right (i guess i have to wait and see) but i would appriciate any advice in advance on how to prevent this to ever happen again. likw which cream cheese should i use, and is it ok to use hand mixer …
Hi Bonie! The batter sounds like it was just right! It is not meant to be thick. How did the cake turn out?
Made this for my family this past weekend and they loved it! Perfect when served room temp. It kept well in the fridge overnight but I loved it fresh. Highly recommend for a brunch as its basically like a large cheese pastry. We loved the blueberries but could see this working with any fruit!
So glad you and your family loved this recipe Erica! Thank you so much! xTieghan
Hello! Can’t wait to try this recipe. Are there any adaptations you would suggest if I use a fresh pie crust for this? I have one made already. Thank you!
Hey Lucy! No adjustments are needed. You can use the pie crust in the same way as I direct for the pastry. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Super easy and love the puff pastry crust. I took it to a cookout and it was a big hit!
That is so great to hear! Thank you so much Becky! xTieghan
After eyeing this recipe for a while, I finally decided to make it. But my cake sadly did not turn out like yours… All the blueberries sank to the bottom which left the surface of the cake plain and brown. I might have used a slightly bigger spring form pan, but the cream cheese filling sank while the puff pastry hardened which left a gap between the filling and puff pastry. Could you maybe incorporate a hint of baking powder into the mixture?
sadly the cake didn’t look as I expected, but I hope it tastes good!
Hi Chantelle, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking this? What size spring form pan did you use? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! xTieghan
Great recipe! This was so easy to make and was much lighter than a traditional cheesecake. Absolutely delicious. I followed the recipe exactly as written – perfect!
Thank you so much Michelle! xTieghan
This was delicious and the whole family enjoyed it. The best part was how simple it was to make. Thank you for all of your wonderful recipes and cooking inspiration!
So glad this turned out so well and easy! Thank you Melissa! xTieghan
Made this tonight and wanted to let you know it was amazing! I don’t bake very often (don’t even have an electric mixer) and it was super easy and quite perfect tasting. Great texture, perfect amount of sweet. Will definitely make this again!
That is so great! Thank you so much for trying this Darcy! xTieghan
This sounds amazing!! Does frozen blueberries work with this?
Hey Lindsay! Yes, frozen berries do work, but do not thaw them and bake for an additional 8-10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this tonight with my 4 year old son. It was a little hectic and so I forgot to put in the flour. I was too concentrated on making sure I put the blueberries gently so they didn’t sink! It was already in the oven when I realized. Thankfully hubby consulted Reddit and informed me that it would still be okay. And it was amazing!! I took it to a get together and it was gone in seconds. My mouth still has a happy aftertaste!! It was light, sweet, and tangy. I cannot wait to make this again. Thank you!!!
I am so glad this still turned out amazing for you Kristen! Thank you so much! xTieghan
I loved making this and it tasted incredible! I’m in the UK so not sure if my ingredients like cream cheese are exactly the same consistency as in the US. My mixture was a little thicker than the video and what comments mentioned.
It rose SO much during the cooking process and then sunk a bit and cracked when cooling. It was still so yum! I’m going to try again and reduce mixing to see if that helps with reducing cracks as there would be less air in the batter.
I am so glad this still turned out amazing for you Catherine! Thank you for trying it! xTieghan
I’m making this right now for my gf’s birthday! I hope she likes it; she really enjoys many of your recipes. I added honey, lavender and ground ginger…for some reason. I hope that it actually turns out!
I added a heaping 1/4 tsp of ground ginger to the filling, 1 tbsp of dried lavender flowers, and then some honey drizzled over the top. I will report back how it turns out!
I hope this turns out amazing Dave! Thank you so much! xTieghan
I feel sorry, but the recipe doesn’t work:(( the batter is not dense, it looks like milk. I used everything like in the recipe 🙁
I am sorry to hear that Gabi! Are there any questions I could answer or anything that went wrong when making it? Please let me know! xTieghan
Your recipes are so wonderful!
This was my first ever cheesecake and it came out looking almost as good as your pictures!! Everyone totally loved it! I made a few additions to make it special for a birthday celebration, a tbsp of dried lavender in the filling which was the perfect amount of flavor that wasn’t overpowering and 1/4-1/2 tsp of ground ginger which didn’t really come through too strong. I also tried to infuse some lavender and ginger into some honey and drizzled that over the top with a few sprigs of fresh lavender. All in all a fairly easy recipe with an amazing cake at the end! Thank you so much for the recipe. My friends and I are going to just work through a bunch of your recipes. We’ve already made the jammy cherry tomato pasta too which was so delicious.
That is so amazing to hear David! I am so glad you loved this recipe and have been loving others as well! Thank you so much! xTieghan
I am making this cheesecake for the second time within a week. It was delicious the first time, I was told to remake it and now the second one with raspberry is cooking as we speak. Great recipe, my guests thought I had purchased it from a bakery as it was so well prepared and looked amazing. Thanks for this recipe.
That is so amazing! I am so glad you all loved this Sabine! xTieghan
I just made this and it looks amazing! However, the cake sunk significantly during cooling. Is there anything you suggest to avoid this?
Hi Julie! Sorry to hear about the sinking! One of the things that could be happening is over beating the mixture. Just mixing at a low speed will do just fine and still allows for the eggs to get fluffy. Let me know if that helps for next time. And if you have any other questions along the way!
Hi! I am so excited to make this. I was wondering if the recipe could be adapted into cupcake tins so they are easier to serve at a party? Thanks. Can’t wait for the next book.
Hi Sarah! Yes you could make them into cupcakes. We haven’t tried that exactly, so you’ll have to adjust the baking time some and keep your eye on it. Let me know if you have other questions as you go!
Made this yesterday! It tastes phenomenal, but my blueberries all sank to the bottom of the cheesecake. They sank even as I was putting them in, so maybe I over whipped my batter or I needed more flour? Any advice for the next time I make it?
Hi Grace! Did you gently place the berries on top of your batter? Naturally some with sink, but most should stay close to the top. I recommend very slowly adding the berries to ensure they don’t just drop right to the bottom of the cake. I don’t recommend adding more flour as that will change the consistency of the cheesecake. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you! xTieghan ???
Hey there! Tried this recipe once and LOVED it! However, my boyfriend prefers a graham cracker crust. Would that be doable with this recipe?
Hi! I am sure that will be great! Just use your favorite graham cracker crust, pre bake it 10 minutes, then follow the recipe as directed. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
HiAngelina! I am sure that will be great! Just use your favorite graham cracker crust, pre bake it 10 minutes, then follow the recipe as directed. Please let me know if you have any other questions. So glad you love this recipe! Thank you! xTieghan
I make this for myself and my boyfriend on a monthly basis, never knew there were comments down here or I would have commented sooner! This recipe is also my go-to to impress my friends. Just took it out of my oven and taking it to a friendsgiving tomorrow! Thanks for this delish recipe!
Thank you! I am so glad this turned out so well for you Michele! xTieghan
Hello, I am so excited to make this recipe! I am going to make it the day ahead, ref., then bring out one hour before serving. This won’t harm the puff pastry? I just love your recipes. Thank you for your talent.
Hey Donna! Nope, the pastry should be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Love this and making for thanksgiving! Could you sub the the flour for cornstarch or gluten-feee flour? We have a GF attendee. Thank you!
Hi Alicia! I have never made this with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe! Thank you and happy Thanksgiving! xTieghan
Hey!
I was wondering if you think cranberries would be too tart to substitute the blueberries for to make it more of a winter/Christmas recipe?
Love everything you do!
Hey Elena!! I think cranberries will be SO GOOD and SO PRETTY! I love this idea!! I would add 2-3 tablespoons additional sugar, but i think they will be great and so festive! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
This recipe looks amazing! I love making cheesecakes for the holidays! I live in Colorado so we are at a much higher altitude here and so the baking is usually a little bit different. We typically have to add a little bit more flour so I wanted to check in to see how I bake this at high altitudes? Thanks!
Hi Brittany! I am in Colorado too! I think you should be fine! Thank you so much! xTieghan
Hi Can I make this in a 10 in pan and add more cheesecake and cream?
HI! I would recommend following the recipe as is. Baking can be tricky and increasing some ingredients will affect the outcome of the cake. Not sure how it would work when adding more cheesecake filling. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
The cheesecake is so tasty! But I need to make a second one and need some advice. I cooked it for the correct amount of time with it still jiggly in the middle but the whole top part of my cheesecake is burnt. I don’t know what I did wrong. Any advice would be much appreciated?
HI! I don’t think you did anything wrong. The cake is meant to be burnt on the top. It should also be a little jiggly when it comes out of the oven, so to me it sounds like all went well! If you really feel it is too brunt, you can cover the cake with foil during the last 15 minutes of baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and I hope you had Merry Christmas! Sorry my response is a bit late! xTieghan
Amazing dessert! I’ve made this a couple times for family and friends and everyone has been so impressed with the look and taste. It’s better than a regular cheesecake, in my opinion, and so easy to make. Thank you for sharing the recipe!
I am so glad this turned out so well for you Alex! Thank you so much for trying it! xTieghan
I have made this cheesecake twice! Easy and fabulous!
Thank you so much Kim! xTieghan
Hi! I love this recipe and I can’t wait to try it! Could I swap out the blueberries for fresh strawberries? Would that be OK or would it mess up the recipe?
Thanks so much!
Hi Andrea! I am sure strawberries will be great. Love that idea! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
My cake had risen beautifully while baking, but after about 10 minutes of mine cooling it fell 🙁
It’s reduced about half way in height. I’m continuing to let it cool, but was wondering if you may have an idea as to why this was caused.
Note: I did bake the cheesecake on my oven’s conventional setting.
Hey Sammy! This cheesecake is meant to fall in and deflate after baking, so it sounds like everything went just as it should! If you read the blog post, this is all explained Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
PS. I would advise not using the convection oven to bake. It’s a higher temp and can burn things.
Whoops! I think I just commented on the wrong blog post page as had two recipes open! Wondering if I need an electric hand mixer for this cheesecake or can you mix by hand for the same results?
Thanks!
Diana
Hi Diana! You can mix by hand, just use a little elbow grease. I think that would be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Just made this for the second time! A really delicious and simple recipe!
Thank you so much Maeve! xTieghan
Another question! If using strawberries should I chop them up or sweeten them? Can’t wait to try this recipe!
Hi Andrea,
I have not tested this recipe with strawberries, but yes I would chop them up first. I hope you love the recipe, please let me know if you have any other questions!
I made your breakfast pizza this morning and this cheesecake for a lunch dessert! Both were spectacular and insanely beautiful. Your recipes inspire me so much and have really brought out a love of cooking in me!!
Wow sounds like an amazing day! I am really glad this recipe turned out so well for you! xTieghan
Hi Tieghan,
I wonder if this can be made in mini cupcakes? Since I do not have the springform pan?
Thanks.
Hi Velle,
I haven’t tested this but I don’t see why it wouldn’t work. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this twice last fall and it was absolutely delish, easy to make, and not to mention beautiful! I am making it again for a special guest who is coming to visit this week. Thanks for sharing all of your yummy recipes!
Aw that is so sweet! I hope you both enjoy this cheesecake, Annabelle! xTieghan
My son and I just made this for his online learning class (during the Pandemic) — its a 6th grade cooking class. This was an absolute HIT!! sooooo easy and it was quite fancy looking!! Made the recipe exactly as it was written. Incredible!! HBH never lets me down!!
Aw that sounds so amazing!! Thank you so much Nicole! xTieghan
400 degrees to bake a cheesecake for 55 to 65 minutes?????? To high a temp will burn top – most cheesecakes recipes use 325 degrees.
I’d like to add lemon to this. Would I need to make any adjustments?
I made this for some friends who came over for dinner, and they LOVED it (also made the creamy chicken with sun-dried tomatoes and orzo–ALSO a HUGE hit!). My blueberries did not remain on the top for some reason, they sunk down into the cheesecake–so mine looked a little different coming out of the oven, but my guests said they think they like it better this way–perfect ratio between the blueberry and cheesecake with every bite. This is a MUST try!
I am so glad this turned out so amazing for you, Gracie! Thank you for trying this! xTieghan
I LOVED this recipe! It was easy to make and so very Summer-y delicious. Also didn’t hurt that it was beautiful!
Thank you Nancy! xTieghan
This looks amaaaazing!! Can you use frozen blueberries?
Hi Kim,
Yes frozen blueberries work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this cheesecake for a dinner party and it not only wowed the guests, but it was incredibly easy to make! My blueberries sank to the bottom before it went into the oven so I tossed a few more on top about 20 mins into baking when the top firmed up a bit. I also read in the comments about the puff pastry leaving a gap after the cheesecake sinks after being taken out of the oven so I pushed the puff pastry corners down when it was still warm. I topped the cheesecake with demerara sugar which gave it a rustic look. Love this recipe and will 100% be making it again!
I am really glad this turned out so well for you! Thank you so much for trying it! xTieghan
Can this be made without the puff pastry? I’ve made your burnt Basque pumpkin cheesecake (it’s so good that it’s a new Thanksgiving staple) and as I recall it was crustless.
Hi Cody,
I haven’t made this one without the puff pastry but I’m sure it would probably work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This is delicious, I have made it several times with a great success
Although not sure what is the point of greasing the pan and also placing parchment paper. I usually just grease the pan and that is enough. Thank you,
Thank you so much for trying this! xTieghan
Made this today! I had a ton of blueberries so I put them under the batter and one top. It turned out really delicious, not overly sweet. Thanks for the recipe!
Thank you Sarah! I am really glad this turned out so well for you! xTieghan
I just pulled this out of the oven. Obviously I tried a bit, piping hot. But my life is complete now. 😌
Haha that is amazing!! Thank you so much for trying this! xTieghan
Can frozen blueberries be used?
Hi Jessica,
Yes you can use frozen blueberries! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sound delicious, and I like the suggestion of using cherry halves as they’re in season right now.
What is “one sheet” of frozen puff pastry? You can buy many brands and it’s not standardized. Pepperidge Farm makes one, and so does Trader Joe’s.
Hi Tim,
You are simply using 1 sheet of puff pastry. So if the brand sells two in the box, just use one. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks so good!! I have been trying to stay away from refined sugar and use mostly honey and maple syrup. I love that a lot of your desserts use these (and dates!). Do you think it’s possible to make this with one of those instead of the sugar? Thank you!!
Hi Cara,
I haven’t tested this recipe with a sugar alternative so I am honestly not sure what your results would be. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Would this work with frozen berries?
Hi Kiomi,
Yes! No need to thaw and just bake for an extra 5-10 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to try this!!!
Dumb question but – what’s a. Puff pastry and where can I find it? Did you buy at store or use your own?
Hi Cari! I buy mine at the store and its usually frozen! Please let me know if there are any other questions I can help with! xTieghan
Looks amazing! Do you think this would work as individual cheesecakes baked in a muffin tin?
Hi Karen,
I haven’t tried this, but I’m sure it would work well! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can’t wait to make this cheesecake for a dinner party we are hosting this weekend. The instructions state to grease and line the bottom of pan with parchment paper. The video shows the pastry puff being placed into the pan but there doesn’t appear to be any parchment paper on the inside of the bottom of pan, only underneath the outside of pan? Can you please confirm if parchment paper is needed inside the springform pan? Can’t wait to try this! Thanks!!
Hi Joy,
I only lined the bottom of the springform pan with parchment paper. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you use chocolate chips in place of blueberries?
Hi Meagan,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Puff pastry with cheesecake … dream come true. I would have thought cheesecake has to bake too long compared to quick baking puff pastry. So glad this works. Can’t wait to try it!
Thank you so much Desiree! I hope you love this one! xTieghan
Just wondering if you have tried this with other fruit? I’m not a fan of blueberries but it looks delicious
Hi Jen,
You could use another berry in this recipe! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey! Just a quick question: is that 2 packages cream cheese of 8 ounces each, or is it a total of 8 ounces cream cheese? Thank you and looking forward to baking!! 🙂
Hi Katerina,
It is 2-8 ounce packages. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe was so simple to make and tha perfect way to use up some of the blueberries we picked this year! I will definitely be making this again. Thanks for such a tasty recipe!
Thank you so much Amanda! I am really glad this turned out so well for you! xTieghan
This looks amazing! Do you think I could make it a few days before and serve it for a family breakfast?
Hi Megan,
Sure that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Is it possible to use sour cream in substitution of heavy cream? Thanks!
Hi Anne,
I would use coconut cream, I do not know that sour cream would give the same results. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I was so impressed with the recipe I wanted to make it again the same day! It was super east but tastes professional, not to sweet either. Thank you! Our whole family truly enjoyed this one!
Thank you so much Morgan! xTieghan
I just pulled this out of the oven at 10:30pm. It was gorgeous but when I went back after cooling for the 5 mins to release the pan my cheesecake had sunken below the puff pastry 😕
Because I want to learn from my mistakes, could you suggest anything you think I did wrong? The batter was delicious and I can’t wait to try it tmrw!
Please disregard my previous comment above…I have had this pinned for a year to make at a family cooking competition which had to be cancelled (thank you Covid19 😡) so I did not go back reread the comments or post, I just jumped in.
I saw one reader pushed the puff Dow down a it upon taking out of the oven so I will do that next time, but also my pan measured 9.5” so I will search for a truer 9” pan.
This is absolutely SCRUMPTIOUS!!! I will make again not only with blueberries but with strawberries also.
I’m so glad the bug but me at 9pm to make this! Thanks for a great recipe!
Hi! I am really glad this cake turned out so well for you, Miriam! Thank you so much for trying it! xTieghan
I made the Blueberry Basque Cheesecake yesterday and it was absolutely delicious! So easy to make. It will now be a go-to recipe for me. Thanks!
Thank you so much Sharon! xTieghan
This was super easy to make and it turned out great! I think my pan was a bit larger than 9 inches, because my puff pastry didn’t go all the way up on all sides and my cheesecake looks shorter than the pictures. I used 1 cup of strawberries and 1 cup of blueberries and it worked perfectly! I would definitely make it again!
Thank you Adriana!! I am so happy you enjoyed this recipe! xTieghan
Recipe info says it makes one 10 inch cake. But instructions call for a 9 inch pan. Can you please clarify. Thank you
Hi Jeanne, the cake becomes larger and expands a bit once you un-mold the cake from the pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
It turned out great but it did fall quite a bit. What could I have done differently?
Hi Mel,
So sorry about this, but the cheesecake does eventually fall. Thanks for giving the recipe a try, please let me know if you have any other questions! xTieghan
Wow! I have yet to make a recipe of yours that I didn’t like/my family. This is a keeper for sure. So light and perfect for the summer.
Thank you Alexandra! xTieghan
Hey! I haven’t baked much in my life so please excuse me if this is a silly question 😅 I only have 8 inch pans, should I do anything differently?
Hi Mandie,
Not silly at all! An 8 inch pan will work although you may not need all of the batter. For this cheesecake I used a springform pan which is much deeper than a cake or pie pan. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this as written with Dufour all-butter puff pastry. It came out pretty good, but I used the longest baking time and the crust got a bit burned in places and the filling was pretty solid. Think I’ll try it again with a 55 minute baking time instead of 65. It’s easy and delicious for sure!
I’m about to make it a lot more difficult, I’m thinking of going one step beyond making my own puff pastry and making a Kouign-Amann dough for the crust. I’m hoping the yeasted dough will rise better on the bottom of the pan, and the crackling crispy sugar will make it even more crunchy than the frozen puff pastry that I used.
Stay tuned.
Thank you so much Tim! I hope this turns out really well for you! xTieghan
Hi! I purchased a spring form pan for this recipe specially, but all I could find was a 10 inch pan. I just baked for the first time tonight and the taste was delicious but top was almost too overdone and the inside still pretty wiggly at only 45 min in the oven so I removed. Any tips for baking time with a 10 inch pan for next time? Will definitely be trying this one again!
Hi Madison,
Thanks so much for trying the recipe! So sorry you had issues, I would recommend placing the pan on the lowest rack in your oven and then cover the top with foil once it has browned that way you can bake the cheesecake for the full 55 minutes. I hope this helps! xTieghan
This was simple and delicious. The only issue I had was that after taking it out of the oven the cheesecake fell to about half the original size. I would suggest turning the oven off and opening the door to have it cool so it doesn’t fall. Still tasted great!!!
I am really glad this turned out well for you, Laurie! Thank you for trying it! xTieghan
Just made this. Accidentally bought a pie crust instead of a puff pastry. 😬 The blueberries all sunk to the bottom while baking! Any tips on how to keep some on the top? Bringing to a brunch tomorrow so I hope it tastes as delightful as Tieghan’s does!
Hi Katie,
Thanks for trying the recipe! Try tossing the blueberries in a bit of flour to keep them from sinking. I hope this helps! xTieghan
Can I use fresh strawberries? Thanks! I love all your recipes by the way! 😊
Hey Tet,
Yes strawberries would be great, I would dice them up to be slightly smaller. I hope you love the recipe, please let me know if you have any other questions! xTieghan
It says it makes a 10 inch cake but to grease a 9 inch one… which is it???
Hi Karen! the cake becomes larger and expands a bit once you un-mold the cake from the pan. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
I have never made cheesecake before but this recipe was easy to follow and the result was amazing!! My colleagues loved it and said it was like something from a fancy bakery. I will definitely be making again!!
Wow that is seriously so great to hear! Thank you so much for trying this one, Kate! xTieghan
Tried it, loved it. Thanks for sharing the recipe.
Thank you so much Kim! I am really glad this turned out so well for you! xTieghan
Hi, this recipe seems amazing and I’m going to buy the ingredients and bake it tomorrow. But I what settings on the oven should I use? Fan forced or not or only bottom or bottom and top? I’m new to baking 😅
Hi Fari! I like to bake the on the normal oven setting, no fan. I recommend baking on the middle oven rack. Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan
Dear Tieghan,
Thanks so much for this delicious recipe. I made this cheesecake to celebrate my soon to be birthday 😉 and it was a success!! I used blackberries instead of blueberries, and it was amazing.
Hug,
Isabel
Love that! Thank you so much for trying this one, Isabel! xTieghan
Wonderful recipe!!!! I got rave reviews from my friends. Creamy, the right amount of sweetness, the chewy puff pastry! I love it just as it is, but will try adding lemon zest or make it with raspberries.
Love to hear that Lee! Thank you for trying this one! xTieghan
Hands down my new favorite recipe. So simple, so delicious, so creamy, and what a stunner. Definitely will make this again and again and again!
Love to hear that! Thank you so much Amy! xTieghan
Can I freeze this? It looks amazing!!
Hey Liz,
Yes you can freeze! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Delicious!
Thank you Sylvie! xTieghan
Hi Tieghan! I’m making this cheesecake today and realized I only have Iodized and sea salt. can I substitute either for kosher? If so, are the measurements the same?
Hey Haley,
I would use an equal amount of iodized salt. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made these in a large muffin tin and they came out great for sharing with coworkers!
Thank you so much Robin! I am really glad this turned out so well for you! xTieghan
Help! My blueberry’s sank!!! Any advice as to why that happened??? I didn’t have kosher salt so I did use Himalayan salt…could that be the reason???
Hey Jules,
So sorry about the blueberries! Next time try coating them in a bit of flour, this should prevent them from sinking. I hope this helps! xTieghan
Hi! I love your recipes and your site (and your barn and family and your love for Korean flavors.. let’s face it, I love everything!) I’m looking forward to making this over the weekend!! Could I make this in an 8inch spring form? What would be the time/temp adjustment? Many thanks for your help 🙂
Hey Hanna,
Thanks so much for your kind message. I would keep everything the same, you may have a little extra batter:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Do you think this would work with Oreos instead of fruits?
Hey Dianna,
Sure Oreos would work here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made two of these. One for home, and one for work. They were a huge hit! Wow, this was amazing! It didn’t come out quite as pretty as yours, but I think I didn’t roll out the pastry thin enough. I don’t usually care for cheesecake, but this was light and fluffy. It didn’t have the heavy, dense texture like so many cheesecakes.
This will definitely be added to my regular dessert list. Thank you for such a great recipe.
Love to hear that! Thank you so much Tomi!! xTieghan
I made this for my Dad’s 80th birthday dinner on Sunday. Best. Cheesecake. Ever. Seriously–hand’s down the most delicious cheesecake I’ve ever had, and my husband (not a cheesecake fan) seconds that. It’s Thursday, and sadly the cheesecake is gone. Thanks for such an amazing take on this dessert.
Aw wow! That is so amazing to hear! Thank you so much for trying this one, Robyn! Happy Birthday to your Dad! xTieghan
I love baking but for some reason had never made a cheesecake before – this recipe was so simple and SO good. I thought two cups of blueberries was quite aggressive and was totally afraid I messed something up when my cake started to bubble over the edges while baking but it turned out really lovely and tastes fantastic. The only challenge I have is that once I refrigerate it, the puff pastry looses some of it’s flakiness but that is definitely *not* a real problem 🙂
Thank you so much Karina!! I am so glad this turned out so well for you!! xTieghan
I made this cheesecake for the first time two weeks ago, and just re-made it last night because my bf’s family loves it so much!!! His mom even said that this is her favorite dessert ever : ) I followed this recipe almost to the T. I don’t have a springform pan, so I simply lined a pan with parchment paper, and I cut the cake in the pan rather than removing. It’s not as pretty, but it works! I also found that my blueberries don’t sink as low into the cake as I would like, so I pour a tad bit of the batter to cover the bottom, place some blueberries, then pour the rest of the batter. I’ve used a combo of frozen and fresh blueberries and didn’t make a difference.
Oh my goodness! That is so amazing to hear! Thank you for trying this one, Jacqueline! I hope you all continue to love this and others of mine! xTieghan
I made this for the family and it is a winner!! Then I made a strawberry one for my dad because he can not eat blueberries and once again a winner
Love that!! Thank you so much Maryjane! xTieghan
I’ve made this cheesecake a few times before and LOVE. I’m making it again this week for a dinner and am wondering if I can prep the batter in the afternoon and store it (how?) until later in the evening when I’m ready to actually bake the cake? Let me know 🙂 thanks!
Hey Clare,
Yes that would be okay to do, I would keep covered in the fridge and then bring back to room temp before baking. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello Tieghan! I’m a big fan of your baked goods! This cake looks amazing. I only have a 8″ or 9″ square pan at home and was wanting to try this. Would you recommend halving the recipe? I saw in one of the comments that it rises a lot, so I don’t know if I would still run in to an overflow issue even if I halve it. I may just bake it on a bake sheet for spill protection. Please let me know your thoughts! Thanks, Kelly
Hey Kelly,
I would use the 9 inch square pan. You may not need to use all of the batter, but you could use the leftover to make mini cheesecake cups in a muffin tin. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I love this recipe! Is it possible to make this into little individual size cheesecakes in a muffin tin? Thanks so much in advanced!
Hey Jiselle,
I haven’t tested this, but I am sure it would work well, you will just need to reduce your baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan
If I wanted to make this with a simple graham cracker crust instead, would there need to be any modifications made to the recipe?
Hey Ally,
I would follow the recipe as is while substituting for a graham cracker crust. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious and delightful recipe! Thank you for sharing , I made two! I did post on Facebook with pictures #halfbakedharvest , I added lemon zest which really popped with the blueberries. First time using puff pastry for crust and I’m hooked!
I am really happy to hear that, Gloria!! Thank you for trying this recipe!! xTieghan
Hi Tiegen! I am looking to make this recipe today for an event but realized I only have one package of cream cheese. Is there anything I can do to substitute or make this work with one package? Thanks so much!
Hello, I was wondering if I could use thawed blueberries in place of fresh blueberries, or should I just add the blueberries frozen? Thanks!
Hey Victoria,
You can just use frozen blueberries! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey there! Would phyllo pastry work in place of puff pastry?
Hey Sara,
The phyllo pastry will give you a completely different crust than the puff pastry, but you could certainly give it a try! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I’ve only just discovered you and your fabulous recipes! I’m curious do you think this cheesecake would work well with black berries in place of blueberries!? And maybe a little bit of lime zest? Let me know your thoughts! I just tried your bursting blueberry cardamom buckle and it’s sooooo tasty. Thanks for sharing such great recipes.
Hey Monika,
Sure that would be delicious! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi Tieghan! This recipe was a hit. So easy to make and so delicious! I love the puff pastry crust, the flakiness is a nice compliment to the creaminess of the cake. I’m thinking of making it again in a cupcake/muffin style in order to be pandemic-friendly. Would you recommend cooking for the same amount of time or altering the baking instructions?
Thank you so much! Love your blog <3
Hey Kelly,
I am so glad you enjoyed this recipe! I haven’t tested this in small muffin tins, but I would probably reduce the baking time by about 5-8 minutes. Please let me know if you have any other questions! xTieghan
Made this last night for my brother’s gf birthday and it was a hit! This was almost too easy! Only thing I did different was add some lemon zest from 2 lemons and coated one cup of the blueberries with a dusting of flour so wouldn’t all sink to the bottom. Served with homemade vanilla whipped cream. My dad said it was “restaurant quality”!
Thank you so much! I am really glad this turned out so well for you! xTieghan
It has to be ok the fridge ?
Hey Sara,
Yes you can store this in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love this cake! Made it multiple times now and I just keep coming back for more ❤️
Thank you so much Simeen! I am really glad this turned out so well for you! xTieghan
I have made this a couple of times and we love it…I was wondering if you could use frozen berries and have you tried other berries, like blackberries? I have even made this with gluten free puff pastry…
Hey Kathryn,
Thanks so much for giving the recipe a try! Yes frozen berries are fine to use and then another berry that you enjoy would work! Please let me know if you have any other questions! xTieghan
Hello, that’s a great idea but far from being Gateau Basque in any way. The original is so beautiful with its custard filling though not at all a cheesecake it’s still very decedent; I would recommend giving it a try sometime.
Thank you so much! I am so happy this recipe turned out so well for you! xTieghan
I absolutely love this recipe! I’ve made it a few times, however I find once it starts cooling the edge of the puff pastry and the cheesecake filling separate quite a lot from each other and it looks a bit funny. Any thoughts on what I might be doing wrong? Thanks so much!
Hey Kathryn,
Thanks so much for giving the recipe a try. Are you adjusting the recipe at all? The cheesecake does sink in the middle a little after sitting. Please let me know if this helps! xTieghan
Amazing made it 3 times already and it’s my new go to!!
Thank you so much LeeAnn! xTieghan
Ummm A-FREAKING-MAZING! This is the lightest and fluffiest cheesecake I have ever had! I love the “imperfections are perfect” concept with this rustic dish. It’s super well balanced with the sweetness from the cheesecake and light and buttery crust. I think I’m
Going to be making cheesecakes like this from now
On. I can’t wait to bring this into work tomorrow!
Yes!! I am so happy you have been loving this one, Veronica! I hope your co workers love it as well! xTieghan
This was super easy to make. I loved the addition of the puff pastry. I added cardamom, saffron and orange blossom water to the batter as those flavours pair nicely with the blueberries. I just taste tested a small slice after it seemed like forever for it cool. Amazing flavours and texture. Definitely will make this one again and will experiment with different fruits. As always a great recipe that you have shared.
Thank you so much for trying this recipe, Vickie! I am really happy it turned out so well for you! xTieghan
Hello!
Can you make this cheesecake without any fruit it in and just put a raspberry sauce on top? Or are the berries needed to hold it together in any way?
Lindsey
Hey Lindsey,
That would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Perfection 👌
Thank you Kathryn! xTieghan
Absolutely amazing and foolproof! My family and bf’ family loves this cheesecake so much. I use frozen berries, which work fine for me. I like having a more even distribution of blueberries, so I sometimes alternate the layers of cheesecake + berries. Personally, I think this cheesecake tastes the best after being chilled, so I usually serve it the day after making it!
I am so happy this turned out so well for you Jacq! Thank you so much for trying this! xTieghan
Hi Tieghan, Merry Christmas! This is the second time I’ve made this recipe. It’s great! One question – the top of mine always turns out brown (the cheesecake part in addition to the puff pastry). Your images show a white cheesecake filling. How did you accomplish this? I followed the recipe exactly both times.
I appreciate any tips!
Thank you,
Tania
Hey Tania,
Thanks so much for giving the recipe a try, next time try covering in foil for a bit so the top does not brown as much. I hope this helps! Happy Holidays! xTieghan
Mine collapsed! So upset. Do you think I didn’t cook it long enough?
Hey Natalia,
So sorry! Was there anything you adjusted in the recipe? Please let me know how I can help! Happy New Year! xTieghan
I have a couple of rookie questions; do I have to use a springform pan? And, I live in New England, it’s currently winter, can I substitute frozen blueberries for fresh?
Hey Tiffany,
You can use a cake pan in place of a springform pan and yes frozen blueberries will work just fine. I hope you love the recipe! xTieghan
I was just about to make this but then realized the recipe calls for fresh blueberries. I only have frozen. Can I use them? Thanks so much for all the great recipes!
Hey Kelly,
Yes, frozen blueberries will work just fine. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi! Could this recipe be made in a muffin tin for individual sized portions? Would the batter to puff pastry ratio still bake okay, and if so how would you adjust the baking time?
Thanks!!
Hey Mary,
Sure, I think that would work well here. I haven’t tested making them smaller, but I would definitely reduce your baking time. I would start checking for doneness at 25 minutes. I hope you love the recipe, please let me know if you have any other questions! xTieghan
So easy and so so good!
Thanks so much Elizabeth! xTieghan
This looks amazing!!!! Could frozen wild blueberries be used in its place?
Hey Bernadette,
Yes, those will work just fine! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
What changes would you make if you had to use frozen blueberries?? Thanks!
Hey Mary,
Yes, frozen berries do work, but do not thaw them and bake for an additional 8-10 minutes. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hi Tieghan!! The recipe looks so good and simple. Planning to make it tonight, but I don’t have puff pastry sheets easily available here.. is there a simple alternative to that?
Hey Mridul,
You could definitely do this recipe without the puff pastry, you could also use a regular pie crust. I hope you love the cheesecake, please let me know if you have any other questions! xTieghan
A question: what do you recommend if I have to sub the blueberries? I know, blueberries is the key here, but I’m planning to make this for my twins for their 2 years old birthday and they have some trouble with blueberry skin every now and then. Would strawberries be good? Do they have too much moisture? Thank you so much.
Hey Vivian,
Any berry that you like will work well here. If you use strawberries, I would dice them up! I hope you enjoy the recipe, let me know if you have any other questions! xTieghan
Just as delicious on a cold Wednesday night!!!
Thanks so much Wendy! xTieghan
Looks tasty, but it’s not French, it’s Spanish. As you said, it’s not really traditional at all, coming from La Viña in San Sebastian about 30 years ago: http://lavinarestaurante.com/
A French basque cake does exist, but it’s got an almond paste filling similar to the galette des rois eaten after New Year’s. Gâteau au fromage is really just an American invention, with French cakes/pies typically using crème fraîche and never Philadelphia cream cheese…
Thanks Molly!!
This is the recipe that broke our family sugar fast! (we were trying for two more weeks – oh well!). I had to try it – and my 8yr old who bakes a lot agreed. We were so happy to make cheesecake without a water bath. It was so easy and the whole family loved it. We did half fresh strawberries and half thawed blueberries. Both divine. Thank you!
Hey Nicole,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! xTieghan
I have made this recipe 3 times….it never dissapponts!!! I admit to being a bit heavy handed on the blueberrries once…still delicious….❣ Tnank you for this…it us a keeper❣
Hey Gianna,
I am so glad this recipe was enjoyed, thanks for making it! Have a great week! xTieghan
Would I be able to use a normal 9 inch round cake pan? Or would it be too hard to get out otherwise? Maybe lining the pan with parchment paper that folds out over the tops to be able to lift it out of the pan and transfer? Let me know!
Hey Rian,
That should work well for you! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely amazing recipe! I haven’t had a dessert this good in years, thanks for sharing!!!
Hey Anne,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
So light and fluffy and not too sweet! We made it with strawberries and blueberries. One time I had to use frozen blueberries, but after defrosting them and draining them it seemed totally fine. My 8 yr old bakes for a little side business (did 35 items last week for V day!), and this was a hit with neighbors! Easy enough for her to make well. Thanks for yet another yummy recipe!
Hey Nicole,
Thanks so much for making the recipe, I am delighted it was enjoyed! xTieghan
Can’t wait to try this one out later tonight! Just a quick question: I live in Italy and they don’t have heavy cream over here, so would it be possible to just use greek yogurt instead as the texture shouldn’t change that much?
xx, Nadia
Hey Nadia,
I would use whole milk! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Super easy to make and sooo delicious! Will be making this more often.
Hey Roman,
Thank you so much for making the recipe, I am thrilled it was enjoyed! Have a great weekend:) xTieghan
This turned out so well! I added about a tablespoon of lemon zest to my batter (just because lemon and blueberry is a favorite combo of mine). Everyone loved it and I can’t wait to find an excuse to make this again. Thanks so much!
Hey Carrie,
I am so glad you have enjoyed the recipe, thanks so much for making it! Have a great week! xTieghan
This was so easy and so delicious! The puff pastry was such a clever twist; everyone loved how it got crispy and browned on the sides and bottom. I loved that it was not overly sweet or dense. Went with your suggestion of serving at room temp and it was great, but equally delicious chilled. With morning coffee. 🙂 Thanks for a great recipe!
Hey Mary,
Thanks a lot for giving the recipe a try, I am thrilled that the recipe was enjoyed! Have a fantastic weekend! xTieghan
Hi Tieghan! Can I replace the blueberries with chocolate chips? Thanks!!
Hey Amber,
I have not tried this, but I don’t see why it wouldn’t work for you. I hope you love the recipe, let me know how it turns out! xTieghan
This is hands down the best and easiest cheesecake you will ever make!!! What a great recipe!! My family said they never want me to make “regular cheesecake” again!!
Hey Laura,
Thanks so much for making this recipe, I am so glad it was enjoyed! Have great week:) xTieghan
I commented on this cake before, but made it again, but this time did peaches with cardamom instead. People fell in love with it!! Here is a picture of it on my Pinterest page. https://pin.it/6L6Oked
This is such a versatile recipe that can be made with so many different combinations.
I just can’t say enough about this recipe. I am making one today with blueberries and strawberries.
Thank you again for such an awesome treat!!
Hey Tomi,
I am absolutely delighted that you enjoyed the recipe, thanks for making it! Have the best week☀️ xTieghan
Could I add a little lemon juice and zest to make it lemon flavored?
Hey Johnna,
Yes, that will work well for you! I hope you love the recipe, please let me know how it turns out! xTieghan
If possible, could you tell me how to sub a (thawed) frozen pie crust for the puff? Thank you!
Hey Julie,
I would just thaw on the counter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! I just made this and I’m not sure why but it looked great when I took it out of the oven but then as it cooled it pulled away from the folded over puff pastry on top and now it almost looks separated. Also my cheese cake cracked alot. It definitely doesn’t look as nice as yours. Any tips on what may have happened?
Hey Lisa,
So sorry you had issues with the cheesecake. Was there anything you may have adjusted in the recipe? It’s hard for me to say without seeing the end results. Please let me know how I can help! xTieghan
Hello,
Thanks for the great recipe. Recipe says 10 inch cake but a 9inch spring form pan is used. Is that correct or should we use a 10inch pan?
Thank you!
Hey there,
The recipe calls for a 9 inch springform pan. I hope you love this cheesecake, please let me know if you have any other questions! xTieghan
Hi! Could you add some lemon zest to this, if so, how much?
Hey there,
Sure, I would do 1 tablespoon of lemon zest. I hope you love the recipe, please let me know how it turns out! xTieghan
For any experienced bakers or unexperienced bakers, this is a must bake! I’ve made it three times in one week and if you follow the directions exactly with regards to beating the ingredients together, your blueberries will not fall into the cheesecake when baked. The cheesecake will always fall. But the blueberries will not fall into the cheesecake… they’ll stay on top. That’s the key!
This is a totally delicious recipe!
Hey Marie,
So great to hear! Love that this recipe was enjoyed and thanks so much for making it! Have a great week🌟 xTieghan
This looks so amazing and easy! I want to try this out as a mini cheesecake–would you recommend I cut the ingredients into 1/3 if I’m baking it in a 4″ springform pan? How long would I have to bake it for, and will one egg be enough? And can I make this without lining it with parchment paper? Thanks!!!
HI Evona! I would actually cut the recipe directly in half, that should work nicely. I would start out baking for 40-50 minutes, but check on the cake throughout cooking. And then, I do recommend using parchment for very best results! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I made this amazing cheesecake last year and still dream about it – going to make it again soon! Thank you for your delicious recipes.
Hey Heather,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
Hi, this recipe looks outstanding but I’ve gone off sugar. I would love to make it. I’m wondering if I cans substitute the sugar for honey, maple or agave?
Hey Sarah,
So sorry, I’ve not tested this recipe without the sugar, so I am unsure of what the results would be. Please let me know if you give the recipe a try! xTieghan