Basque cheesecakes are simply amazing! Super creamy, easy to prepare, and extremely delicious. They usually come »naked« which means without anything added. Just the cheesecake. This one here is different. As you can see here, this Blueberry Basque Cheesecake is not naked. I think it looks very tempting with all those blueberries on top. I guess I am not the only one with that opinion ;P
Many people should be familiar with Basque cheesecakes by now. As the name suggests, these cakes originate in the (Spanish) Basque Country. You should not confuse the cheesecake with the »Gâteau Basque«, a different specialty from the French Basque Country. Well… if you thought the Basque cheesecake has a long tradition – think again ;P
The origin of the Basque cheesecake is attributed to the bar/restaurant »La Viña« in San Sebastián/Spain. This type of cheesecake is said to have been served there for the first time in the 1980s. However, it took a while for the cheesecake to become more popular – in the 2000s it made its way around the world and has been very popular everywhere ever since.
Cheesecakes come in different versions. The Basque cheesecake is known for its super rich and extra creamy texture – something that sets it apart from many other cheesecakes. The cake also has no extra base. It’s all filling, nothing else. Well… in this case there are also some blueberries involved ;) One feature that is also very prominent – the often very dark surface of the cheesecake. That’s why the cake is frequently called »burnt cheesecake«.
I already got a few recipes for Basque cheesecakes here on the blog – including a Classic Basque Cheesecake. But there are more. All others are not quite so »classic« I’d say. Well… unfortunately, my oven does not get to the temperature that is needed to get that really nice burnt top. I can bake a cake with some browning along the edges, but I never managed to get a completely dark surface. I guess I have to get a new oven one day. If my budget allows it in the future ;P
Anyway. Regardless of whether your oven can produce hellfire or not, you’re sure to end up with a delicious cake. Like me, it might just be a little paler around the nose… which is absolutely fine.
Many recipes recommend adding several layers of baking paper to a baking tin and then baking the cake. I did that too for some time, but unfortunately, the baking parchment often got very dark and even burst into flames once because it got too close to the heating element in the upper part of the oven. My oven might not be hot enough to get the perfect burnt cheesecake, but it can definitely set baking parchment on fire! Well… ;P
I recommend lining the base with baking parchment as usual and then using a strip of baking parchment for the sides of the baking tin. That baking parchment strip should be about 2-2.5 inches taller/higher than the sides of the baking tin. This will make sure the cake can rise undisturbed without overflowing. It will rise a lot ;P With this recipe and the size of the baking tin mentioned, you will get a baking tin that is more or less full to the brim. Artificially raising the sides of the tin with the baking parchment is absolutely necessary here ;)
As already mentioned – I got already several Basque cheesecake recipes here on the blog. You can find two of them right here: a Basque Chocolate Cheesecake and my San Sebastián Cheesecake with Cherries. Both cakes are really delicious!
INGREDIENTS / ZUTATEN
28 oz. (800g) cream cheese (heavy cream), at room temperature
7 oz. (200g) sour cream, at room temperature
7 oz. (200g) sugar
1 pinch of salt
5 medium eggs, at room temperature
7 oz. (200g) heavy cream, at room temperature
1 oz. (30g) all-purpose flour
2 1/2 tsp. vanilla extract or vanilla bean paste
9 oz. (250g) fresh blueberries
800g Frischkäse (Doppelrahmstufe), Zimmertemperatur
200g Schmand. Zimmertemperatur
200g Zucker
1 Prise Salz
5 Eier (M), Zimmertemperatur
200g Schlagsahne, Zimmertemperatur
30g Mehl (Type 405)
2 1/2 TL Vanille Extrakt oder Vanille Paste
etwa 250g Blaubeeren
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 410°F (210°C) convection heat. Lightly grease an 8-inch baking tin with a loose bottom* and line it with baking parchment – a round piece for the bottom and a long strip along the edges. The baking paper along the edges should overlap the edge of the baking tin by a few inches. The cheesecake will rise quite a bit. Set aside.
2. Add the cream cheese, sour cream, sugar, and salt to a large bowl and mix to combine. Work with a simple whisk or rubber spatula. You want everything well blended, but no air trapped in the mixture. Let the mixture sit for about 10 minutes, then mix again.
3. Next, add the eggs one at a time and stir until well combined. If you slightly whisk the eggs before adding them to the bowl, they will mix in better. Mix the flour with the heavy cream and vanilla extract (or vanilla bean paste) until smooth, then add to the bowl and stir to combine. Pour the mixture through a fine mesh sieve into the prepared baking tin. Distribute the blueberries evenly on top of the filling and bake the cake in the center of the oven for about 45 minutes. The edges of the cheesecake should have firmed up, and slightly browned. In the center, the cheesecake should still jiggle a bit when you tap on the baking tin.
4. Remove the cheesecake from the oven and loosen it from the baking paper with a sharp knife, so the top of the cheesecake can contract undisturbed. Let cool down completely inside the baking tin, then place in the fridge overnight to set completely.
1. Den Ofen auf 210°C (410°F) Umluft vorheizen. Eine 20cm Backform mit Hebeboden* leicht einfetten und mit Backpapier auslegen – ein rundes Stück für den Boden und ein langer Streifen für den Rand. Das Backpapier sollte ringsum einige Zentimeter überstehen. Zur Seite stellen.
2. Frischkäse, Schmand, Zucker und Salz in einer großen Schüssel verrühren. Arbeitet mit einem einfachen Schneebesen oder Gummispatel – es soll alles gut vermengt sein, aber keine Luft in die Masse eingeschlossen werden. Etwa 10 Minuten stehen lassen, dann noch einmal gut durchrühren.
3. Die Eier einzeln dazugeben und unterrühren. Wenn man die Eier vor der Zugabe in die Schüssel kurz verquirlt, verbinden sie sich besser mit der Käsekuchenmasse. Das Mehl mit der Schlagsahne und dem Vanille Extrakt (oder Vanille Paste) glatt rühren, dann zur großen Schüssel dazugeben und unterrühren. Die Masse durch ein feines Sieb in die vorbereitete Form füllen, die Blaubeeren gleichmäßig darauf verteilen und dann für etwa 45 Minuten in der Mitte des Ofens backen. Die Ränder des Käsekuchens sollten fest geworden sein und dürfen auch etwas Farbe bekommen haben – in der Mitte sollte die Käsekuchenmasse aber noch leicht wackeln, wenn man an der Form rüttelt.
4. Den Käsekuchen aus dem Ofen holen und am Rand mit einem scharfen Messer vom Backpapier lösen, damit sich die Oberfläche ungestört zusammenziehen kann. In der Form komplett abkühlen lassen. Danach noch einmal über Nacht in den Kühlschrank stellen.
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Here is a version of the recipe you can print easily.
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Blueberry Basque Cheesecake
- Prep Time: 00:15
- Cook Time: 00:45
- Total Time: 12:00
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: International
- Diet: Vegetarian
Description
A classic cake with a little twist – this Blueberry Basque Cheesecake (aka. Burnt Cheesecake) is super creamy and very delicious. So good!
Ingredients
28 oz. (800g) cream cheese (heavy cream), at room temperature
7 oz. (200g) sour cream, at room temperature
7 oz. (200g) sugar
1 pinch of salt
5 medium eggs, at room temperature
7 oz. (200g) heavy cream, at room temperature
1 oz. (30g) all-purpose flour
2 1/2 tsp. vanilla extract or vanilla bean paste
9 oz. (250g) fresh blueberries
Instructions
1. Preheat the oven to 410°F (210°C) convection heat. Lightly grease an 8-inch baking tin with a loose bottom* and line it with baking parchment – a round piece for the bottom and a long strip along the edges. The baking paper along the edges should overlap the edge of the baking tin by a few inches. The cheesecake will rise quite a bit. Set aside.
2. Add the cream cheese, sour cream, sugar, and salt to a large bowl and mix to combine. Work with a simple whisk or rubber spatula. You want everything well blended, but no air trapped in the mixture. Let the mixture sit for about 10 minutes, then mix again.
3. Next, add the eggs one at a time and stir until well combined. If you slightly whisk the eggs before adding them to the bowl, they will mix in better. Mix the flour with the heavy cream and vanilla extract (or vanilla bean paste) until smooth, then add to the bowl and stir to combine. Pour the mixture through a fine mesh sieve into the prepared baking tin. Distribute the blueberries evenly on top of the filling and bake the cake in the center of the oven for about 45 minutes. The edges of the cheesecake should have firmed up, and slightly browned. In the center, the cheesecake should still jiggle a bit when you tap on the baking tin.
4. Remove the cheesecake from the oven and loosen it from the baking paper with a sharp knife, so the top of the cheesecake can contract undisturbed. Let cool down completely inside the baking tin, then place in the fridge overnight to set completely.
Notes
Let’s get baking!
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I was between a few recipes, and almost didn’t go with this one because there were no reviews, so thought I’d leave a review for the next person because this was the best cheesecake I’ve ever had in my entire life.