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Lemon Blueberry Basque Cheesecake Recipe

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★★★★★

5 from 141 reviews

This Lemon Blueberry Basque Cheesecake is a luscious, creamy dessert featuring a perfectly burnt top, tangy lemon zest, and fresh blueberries. Baked at high heat to create a caramelized exterior with a gooey interior, it offers a delightful contrast of textures and flavors that is both elegant and comforting.

Ingredients

Scale

Main 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

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 445℉ (230℃). Line a 6-inch (15 cm) round cake pan with parchment paper, ensuring the paper extends at least 2 inches (5 cm) above the rim to help contain the cheesecake batter and prevent spilling.
  2. Soften Cream Cheese: Place the cream cheese in a large mixing bowl and use a spatula to mix it until it becomes smooth and spreadable, with no lumps remaining.
  3. Add Sugar, Vanilla, and Lemon Zest: Add castor sugar, vanilla extract (or paste), and lemon zest to the cream cheese. Whisk these ingredients together until the mixture is smooth and well combined.
  4. Incorporate Eggs: Crack in the eggs one at a time, whisking thoroughly after each addition until the batter is smooth and fully incorporated.
  5. Add Cornstarch: Sift the cornstarch into the batter and whisk gently until just combined to avoid overmixing.
  6. Mix in Heavy Cream: Pour in the heavy whipping cream and whisk until the batter is smooth and homogeneous.
  7. Pour Batter and Eliminate Air Bubbles: Pour the cheesecake batter into the prepared pan. Gently tap the pan on your countertop a few times to release any trapped air bubbles.
  8. Add Blueberries: Evenly scatter the fresh blueberries over the top of the cheesecake batter.
  9. Bake Cheesecake: Place the pan in the oven and immediately reduce the temperature to 430℉ (220℃). Bake for about 25-30 minutes, until the top is golden brown but the center is still very jiggly when gently shaken.
  10. Cool and Refrigerate: Remove the cheesecake from the oven and let it cool in the pan on a wire rack until it reaches room temperature. Then refrigerate uncovered for at least 4 hours to fully set.
  11. Serve: After chilling, remove the cheesecake from the pan and carefully peel back the parchment paper. For a gooey texture, allow the cheesecake to stand at room temperature for at least 30 minutes before serving, or serve chilled if you prefer a firmer texture.

Notes

  • Ensure the cream cheese is at room temperature for easier mixing and a smoother batter.
  • Use parchment paper that extends above the pan to prevent batter overflow during baking.
  • Do not overbake; the center should remain jiggly for the classic Basque cheesecake texture.
  • Letting the cheesecake rest before serving allows flavors to meld and texture to improve.
  • Fresh blueberries can be replaced or supplemented with other berries like raspberries or blackberries for variation.

Keywords: Basque cheesecake, lemon blueberry cheesecake, burnt cheesecake, creamy cheesecake, baked cheesecake, berry dessert

Find it online: https://lucabites.com/lemon-blueberry-basque-cheesecake-recipe/