Name: Lemon Blueberry Basque Cheesecake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 4 h 45 min
Cuisine: Basque / Spanish
Ingredients: 13.5 oz cream cheese; 1/2 cup castor sugar; 1/2 tsp vanilla paste or extract; Zest of 1 lemon; 3 large eggs; 1 tbsp cornstarch; 5/6 cup heavy whipping cream; 1 cup fresh blueberries

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Introduction

This Lemon Blueberry Basque Cheesecake offers a delightful combination of creamy texture and bright citrus flavor, topped with juicy fresh blueberries. It’s a simple yet elegant dessert that’s perfect for any occasion and impresses with its beautiful burnt crust and gooey center.

A round blueberry cheesecake with two visible layers is shown, resting on a white speckled plate placed on loose printed papers. The bottom layer is a golden brown crust with a slightly rough texture, while the thick upper layer is creamy white, smooth and soft. The top surface is covered evenly with whole blueberries that are dark purple and glistening, some areas have a golden toasted look. Woman's hand is holding a large slice above the remaining cheesecake, showing the thick creamy middle layer and the berry topping dripping slightly down the sides. The setting includes fresh blueberries scattered on a wooden table and lemon halves placed nearby with a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

13.5 oz cream cheese
1/2 cup castor sugar

1/2 tsp vanilla paste or extract
Lemon zest (from 1 lemon)

3 eggs
1 tbsp cornstarch

5/6 cup heavy whipping cream
1 cup fresh blueberries

Instructions

Step 1: Preheat your oven to 445℉ (230℃). Line a 6-inch (15 cm) round pan with parchment paper, making sure the paper extends at least 2 inches (5 cm) above the sides of the pan to contain the cheesecake as it rises.

Step 2: In a large bowl, soften the cream cheese by mixing with a spatula until smooth and spreadable, without any lumps.
Step 3: Add the castor sugar, vanilla extract, and lemon zest to the cream cheese. Whisk together until the mixture is well combined and smooth.
Step 4: Crack the eggs in one at a time, whisking thoroughly after each addition to ensure a smooth batter.

Step 5: Sift the cornstarch over the batter and whisk just until combined—do not overmix.
Step 6: Pour in the heavy whipping cream and whisk until fully incorporated into the batter.
Step 7: Pour the batter into the prepared pan. Gently tap the pan on the countertop a few times to release any air bubbles trapped in the mixture.

Step 8: Evenly scatter fresh blueberries over the top of the cheesecake batter.
Step 9: Place the cheesecake in the oven and immediately lower the temperature to 430℉ (220℃). Bake for 25-30 minutes, until the top is golden brown but the center remains very jiggly.
Step 10: Allow the cheesecake to cool in the pan on a wire rack to room temperature. Then refrigerate uncovered for at least 4 hours to set.

Step 11: When ready to serve, lift the cheesecake out of the pan by the parchment paper and carefully peel it off. For a gooey interior, let the cheesecake sit at room temperature for 30 minutes before slicing. For a firmer texture, serve chilled.

Tips & Variations

Use full-fat cream cheese and heavy cream for the creamiest texture and richest flavor.
If you prefer a milder lemon flavor, reduce the lemon zest slightly or add a teaspoon of lemon juice instead.

Swap blueberries for raspberries or blackberries for a different berry twist.
Make sure to line your pan generously with parchment paper to avoid sticking and make removal easier.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. To maintain the best texture, keep it chilled and remove from the fridge about 30 minutes before serving if you prefer a softer, gooey center. This cheesecake is not ideal for freezing as the texture may change.

How to Serve

A thick cheesecake with two clear layers sits on a white speckled plate; the bottom layer is a golden brown baked crust, rough in texture, while the top layer is creamy white with a smooth texture, topped generously with dark purple blueberries that have slightly sunken into the surface showing some juicy bursts. The top also shows a few browned spots from baking. A woman's hand is lifting a large slice, revealing the thickness and soft inside of the cheesecake. Around the plate, there are some fresh blueberries scattered and cut lemon halves on a wooden surface with some printed paper underneath. In the background, a wire basket with lemons and a black vase are partially visible, all set on a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen blueberries instead of fresh?

Frozen blueberries can be used, but be sure to thaw and drain them well to avoid extra moisture in the batter. Fresh blueberries are recommended for the best texture and appearance.

Why does the cheesecake have a burnt top?

The burnt, caramelized top is characteristic of Basque cheesecake, giving it a unique flavor and rustic look. It should be deeply golden but not charred. This contrasts beautifully with the creamy, soft interior.