Description
A creamy and rich cheesecake topped with fresh blueberries, baked to perfection with a caramelized top.
Ingredients
Scale
- 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, for dusting (optional)
- Confectioners’ sugar, for dusting (optional)
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9-inch springform pan.
- Roll out the puff pastry and press into the prepared pan, then chill in the fridge.
- In a mixing bowl, beat cream cheese and sugar until smooth, then add eggs one at a time.
- Add heavy cream, vanilla, and salt, mixing until combined, then sift in the flour.
- Pour the batter into the pan, sprinkle blueberries on top, and fold the pastry over.
- Bake for 55-65 minutes until the top is golden and the center is slightly jiggly.
- Cool for 5 minutes in the pan, then unmold and let cool completely. Serve chilled or at room temperature.
Notes
For a cleaner slice, use a hot knife to cut through the cheesecake. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 165mg
Keywords: cheesecake, blueberry, dessert, Basque cheesecake, baking