Blueberry Basque Cheesecake

If you thought Basque Cheesecakes were good, wait until you try this one. This Basque Cheesecake is bursting with fresh juicy blueberries making it the best spring dessert.

What’s a Basque Cheesecake?

You may have seen them all over the internet, but if you still don’t know what this is, a Basque Cheesecake, sometimes also known as burnt cheesecake, is a traditional cheesecake from the North of Spain. Made with just 5 ingredients, it’s cooked at high temperature so the outside burns and the centre reminds really soft.

So, what’s in it?

As I said, this Blueberry Basque Cheesecake is super easy to make and only required 5 ingredients, it’s also made in one bowl, so there’s no mess, I mean, what else can we ask for?! All you need is:

  • Cream cheese – better if it’s a room temperature, I like to tap mine with kitchen towel to remove extra liquid.
  • Granulated sugar
  • Double cream
  • Eggs
  • Flour
  • Blueberries

A few tips for success

  1. Make sure your cream cheese is at room temperature – cold cream cheese can make things lumpy, so it’s best to take it out of the fridge an hour before it’ll be used.
  2. Sieve your flour – I know it’s not a lot of flour, but believe me, if you don’t do it it will be lumpy and it will force you to over mix.
  3. Fold in the flour – if you over mix your batter it will break in the oven (just like mine did because I missed the previous warning)
  4. Allow cooling time – cooling time is almost as important at cooking time. The cheesecake won’t be set when you take it out of the oven, so you need to give it time for that to happen. When my cheesecake was done, I left it in the oven with the door slightly open for 15 minutes, then, I allowed it to come to room temperature and cooled it in the fridge for 2 hours before demolding.
  5. Undercook – this is possible the most important thing. Basque Cheesecakes don’t set in the oven, they set afterwards, so it will be super giggly when you take it out. Don’t worry, it will set as it cools down.
  6. Use a deep baking tin – this is also very important as the cake rises quite a lot in the oven, if your tin is not deep enough, your cake may spill all over your oven.

Blueberry Basque Cheesecake


  • 600 gr of cream cheese at room temperature
  • 300 gr of double (heavy) cream
  • 200 gr of granulated sugar plus some extra to sprinkle
  • 4 eggs
  • 40 gr of flour
  • 250 gr of blueberries


  1. Preheat the oven at 200 degrees celsius.
  2. In a large bowl, use a hand mixer to beat the cream cheese until soft.
  3. Add in the double cream and mix again. Then, slowly add the granulated sugar while mixing.
  4. Add in the eggs, mixing one at a time until all of them are in.
  5. Sieve the flour and fold it into the mix. Do not skip this step as otherwise the flour may be lumpy which will cause you to overmix.
  6. Pour the batter into a deep 22 cm baking dish with a removable bottom and top it with your blueberries, some of them will sink. It is important that you use a dep baking dish, as the cake rises a lot in the oven.
  7. Sprinkle some sugar on top and cook the cheesecake in the oven for 45-50 minutes. By the time is done, the edges should be toasted and the middle should be giggly.
  8. Open the oven door slightly and allow the cheesecake to slowly cool down in the oven for 15 minutes, then take it out and allow it to come down to room temperature while still in the baking dish. Once it’s come down to room temperature, place it in the fridge for at least 2 hours – the longer it’s in the fridge the more the flavours will set. It is important that you leave it in the baking dish for as long as possible, if you unmold it before the cheesecake sets it may break.
  9. Take it out of the fridge 30 minutes before eating so it comes to room temperature. This cheesecake is very nice on it’s own and also with some whipped cream.

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