Description
A delicious, rustic Lemon Blueberry Basque Cheesecake with a caramelized “burnt” top and a creamy, lemon-infused custard center filled with fresh blueberries. A perfect summer dessert!
Ingredients
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13.5 oz (380 g) cream cheese, softened
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1/2 cup (100 g) caster sugar
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1/2 tsp vanilla extract or vanilla paste
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Zest of 1 lemon
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3 large eggs
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1 tbsp (8 g) cornstarch
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5/6 cup (200 ml) heavy whipping cream
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1 cup (140 g) fresh blueberries
Instructions
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Prep: Preheat oven to 445°F. Line a 6-inch pan with parchment paper.
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Mix: Whisk softened cream cheese until smooth. Add sugar, vanilla, and lemon zest; whisk until combined.
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Combine: Add eggs one at a time, whisking well. Sift in cornstarch, then whisk in heavy cream.
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Assemble: Pour batter into the pan. Tap to remove bubbles. Scatter blueberries on top.
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Bake: Reduce oven to 430°F. Bake for 25-30 minutes until the top is dark, but the center is jiggly.
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Set: Cool to room temp, then refrigerate for at least 4 hours.
Notes
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Overmixing: A mixer may be used, but do not overmix to avoid excess air and cracking.
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Temperature: Ensure ingredients are at room temperature for a smooth batter.
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Serving: For a gooey center, let stand at room temperature for 30 minutes before serving.
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Blueberries: Fresh blueberries are recommended over frozen to prevent excess moisture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish / Basque
Nutrition
- Serving Size: 1 serving (entire recipe)
- Calories: ≈ 3,250 kcal
- Sugar: ≈ 245 g
- Sodium: ≈ 2,200 mg
- Fat: ≈ 265 g
- Saturated Fat: ≈ 160 g
- Unsaturated Fat: ≈ 90 g
- Trans Fat: ≈ 6 g
- Carbohydrates: ≈ 300 g
- Fiber: ≈ 10 g
- Protein: ≈ 75 g
- Cholesterol: ≈ 1,450 mg
Keywords: Lemon Blueberry Basque Cheesecake, Burnt Cheesecake, Basque Cheesecake Recipe, Summer Dessert, Blueberry Lemon Cake, Creamy Cheesecake, Easy Baking, Gluten-Free Dessert (if using GF cornstarch)