If you’ve been with me for long enough, you might recall my Basque Cheesecake that I posted a couple of summers back. That one was a success, but I wanted to make something richer—something that was almost a hybrid between a traditional cheesecake and a vanilla bean custard.
So, I ventured out. I doubled the heavy cream, inserted three additional eggs, and folded in a blueberry jam swirl for flavors of fruity bursting. The outcome? A cheesecake so rich, so creamy, that I may adore it more than the original.
Even my mother, who always skips cheesecake, couldn’t resist this. She appreciated how the butter puff pastry sliced through richness, and how the filling was richly smooth without being overpoweringly sweet.
Interestingly, this one is actually closer to French-style burnt cheesecakes—with more eggs and cream ratio for that custard-y texture. I work with five eggs, two full cups of cream, and just enough sugar to get a balance of the flavors. It may sound like a lot, but trust me—after chilling, it sets up perfectly.
Why This Cheesecake Stands Out
✅ Flaky Puff Pastry Crust – In contrast to typical graham cracker or biscuit crusts, the puff pastry contributes a buttery, crispy crunch that beautifully complements the creamy filling.
✅ Ultra-Creamy, Custard-Like Texture – With added eggs and heavy cream, the filling is richly smooth—nearly like baked vanilla custard.
✅ Burnt, Crackly Top – The extremely high baking temperature creates the cheesecake’s iconic dark, caramelized crust, with added depth of flavor.
✅ Blueberry Swirl & Fresh Berries – The jam swirl creates pockets of fruity sweetness, while fresh blueberries add bursts of freshness.
✅ Not Too Sweet – With a lighter hand on the sugar, this dessert is rich but balanced, making it perfect for those who prefer less sugary treats.
Ingredients You’ll Need
For the Cheesecake:
- 1 sheet of frozen puff pastry – Thawed but chilled (I like to have a few of these boxes in the freezer for recipes like this one!)
- 16 oz (2 blocks) of full-fat cream cheese – Room temperature (low-fat won’t provide the same creamy texture)
- ½ cup granulated sugar – Just enough to sweeten but not overpower
- 5 large eggs – The additional eggs assist in creating that custard-like texture
- 2 cups heavy cream – Don’t even think about substituting with milk or half-and-half; the high fat content is essential
- 1 tsp vanilla extract – For that warm, comforting flavor
- Pinch of salt – Balances out the sweetness and deepens the richness
- ¼ cup blueberry jam – Used for swirling into the batter
- ½ cup fresh blueberries – Folded into the batter for pops of juicy flavor
Optional Garnishes:
- Whipped cream or vanilla ice cream – For serving
- Fresh chamomile flowers or fresh mint leaves – A lovely finishing touch
Essential Tools
✔ 9-inch springform pan – The ideal one for easy release
✔ Rolling pin – For lightly rolling out the puff pastry
✔ Electric mixer (hand or stand) – Guarantees a smooth, lump-free batter
✔ Mixing bowls – One for the filling and another for any other prep work
✔ Baking sheet – To catch any drips during baking
✔ Knife or skewer – To swirl the blueberry jam
Step-by-Step Instructions
Step 1: Prep the Puff Pastry Crust
- Gently roll out thawed puff pastry just enough to line the 9-inch springform pan, allowing edges to hang over sides.
- Gently press into the pan, ensuring it fits tightly against the bottom and sides.
- Chill in the refrigerator for about 15 minutes while you get the filling ready—this prevents excessive shrinkage in the oven.
Why use puff pastry? It puffs up golden and flaky in the oven, with a light crunch that is a lovely complement to the creamy filling.
Step 2: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar together until smooth (no lumps!).
- Add the eggs one at a time, mixing well after each egg.
- Gradually add the heavy cream while mixing at low speed.
- Add in the vanilla extract and a little salt.
- The batter will be silky and pourable—nearly a custard.
Step 3: Construct the Cheesecake
- Fill the chilled puff pastry-lined pan with half of the batter.
- Spoon spoonfuls of blueberry jam on top, and use a knife to push it gently into the batter.
- Fold the fresh blueberries into the other half of the batter, and pour it over the jam-swirled layer.
- Fold the edges of the overhanging puff pastry over the top. It won’t be perfect if they sink a bit—it’ll bake up great.
Step 4: Bake to Perfection
- Preheat oven to 425°F (220°C).
- Put the springform pan on a baking sheet (to catch drips).
- Bake for 55-65 minutes—the surface should be lightly browned, nearly burnt-appearance, and the center should still jiggle slightly.
- Let cool completely, then chill at least 4 hours (best overnight) to firm up.
Step 5: Serve & Enjoy!
- Cut with a warm knife for clean slices.
- Serve plain, or topped with a dollop of whipped cream or a scoop of vanilla ice cream.
- Garnish with fresh blueberries or edible flowers for a fancy presentation.
Tips for the Best Results
Don’t overbake! The middle should still be jiggly when you remove it—it sets as it cools.
Chill until firm—overnight is preferable to get the creamiest texture.
Get creative with the swirl! Substitute blueberry jam for raspberry, blackberry, or even caramel.
Room-temperature ingredients lead to a smooth, lump-free batter.
Final Thoughts
This Custardy Burnt Basque Blueberry Cheesecake is a showstopper through and through—rich, creamy, and just the right amount of sweet, with a flaky crust and pops of blueberry throughout. It’s the kind of dessert that feels high-end but not intimidating, ideal for special nights or when you just want to give yourself a treat.
If you try it, let me know what you think! And if you’re looking for more indulgent desserts, check out my other recipes.
Happy baking!
