Lemon Blueberry Basque Cheesecake
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This decadent Lemon Blueberry Basque Cheesecake has a custard-like center with the perfect balance of tangy lemon and sweet blueberries in every bite. It’s the perfect summer dessert!
Today’s recipe is a fresh twist on my old favorite Basque Burnt Cheesecake recipe. Say hello to Lemon Blueberry Burnt Cheesecake.
Like how Basque Cheesecake should be, this Lemon Blueberry Burnt Cheesecake does not have a crust and has a caramelized exterior with a creamy custard-like center. It tastes refreshing in every bite, thanks to the addition of lemon zest in the batter and juicy blueberries on top. And it bakes up perfectly without the need to fuss with a water bath!
Basque Cheesecake Origin
Basque cheesecake is an iconic baked cheesecake that came from San Sebastian in the Basque region of Spain. In 1990, Chef Santiago Rivera embarked on an experiment to make a new type of cake every day. Eventually, he developed the Basque cheesecake recipe. It’s become increasingly popular over the past few years, thanks to food media and celebrity chefs singing its praises.
Ingredients You Need
- Blueberries. Find the ripest, juiciest, freshest blueberries you can find for the best result. I don’t recommend using frozen blueberries.
- Cream cheese. It is the key to the rich cheesecake batter. Don’t try swapping it with the low-fat version.
- Castor sugar. Caster or superfine sugar is best here as the grains are finer so it dissolves more easily. However, regular sugar can be used too.
- Vanilla. Use vanilla extract or bean paste.
- Lemon zest. It adds an amazing lemony flavor and aroma to the cheesecake.
- Eggs. They add a luscious, creamy texture to the cheesecake.
- Cornstarch. It gives the cheesecake some structure. You can also substitute cornstarch with cake flour.
- Heavy whipping cream. It softens and adds some moisture to the cheesecake.
Pan Size You Need
For this recipe, you will need a 6×3-inch/15×7.5 cm round cake pan. The baked cheesecake will rise above the cake pan rim. Therefore, it is important to use a cake pan with at least a tall rim.
You can multiply the recipe by 2 to accommodate an 8×3-inch/20×7.5 cm round cake pan. You may need to adjust the baking time if using larger pan sizes. Since I have never tried it, I am not sure how long you will need to bake.
Pro Tips For Making Basque Burnt Cheesecake
- Use room temperature ingredients. So that the ingredients blend easily.
- Sift the cornstarch. If you want the cheesecake to be nice and smooth, it helps to sift the cornstarch into the batter instead of just dumping it in.
- Don’t overmix the batter. If the ingredients are mixed too long or at too high a speed, the cheesecake batter will rise higher, sometimes unevenly, and then collapse, which creates some cracks. In general, you want to mix in each ingredient until just incorporated.
- Strain the batter. If your batter is lumpy, you can strain it to make it smooth.
- Keep an eye on when baking the cheesecake. Keep a close eye on the cheesecake during the last 5 minutes of baking to be sure that the top reaches your desired level of golden color. If it starts to get too dark, just gently lay a piece of aluminum foil over the cheesecake. Or if it’s not dark enough, switch the oven to broil the cheesecake ever-so-briefly once the center is cooked to your liking.
Variations
- Vanilla Basque Cheesecake
- Chocolate Basque Cheesecake
- Matcha Basque Cheesecake
- Brownie Basque Cheesecake
- Brulee Basque Cheesecake
How to Serve
The cheesecake will look jiggly when you remove it from the oven. Let it cool completely at room temperature. It will continue to slowly cook and solidify with the residual heat. Refrigerate the cheesecake to let it set further.
Take out the cheesecake from the fridge for 30 minutes before serving if you want a soft, gooey filling. Or you can serve it cold for a firm filling.
Basque Burnt Cheesecake is best enjoyed plain, but you can serve it however you like it.
More Cheesecake Recipes
- No-Bake Matcha Oreo Cheesecake
- Strawberry Cheesecake Ice Cream Cake
- New York Cheesecake
- Blueberry Crumble Cheesecake
- No-Bake Matcha White Chocolate Cheesecake
Ingredients
- 13.5 oz (380 gr) cream cheese, softened
- 1/2 cup (100 gr) castor sugar
- 1/2 tsp vanilla paste/extract
- Lemon zest, from 1 lemon
- 3 eggs
- 1 tbsp (8 gr) cornstarch
- 5/6 cup (200 ml) heavy whipping cream
- 1 cup (140 gr) fresh blueberries
Instructions
- Preheat oven to 445℉/230℃. Line a 6-inch/15 cm round pan with a layer of parchment paper, making sure the parchment comes at least 2-inch/5cm above the top of the pan.
- In a large bowl, add cream cheese. Use a spatula to mix the cream cheese until it becomes spreadable with no lumps.
- Add castor sugar, vanilla extract, and lemon zest. Whisk until combined and smooth.
- Add eggs one at a time. Whisk until well incorporated and smooth with each addition of egg.
- Sift in the cornstarch. Whisk just until well combined.
- Add heavy whipping cream and whisk until well incorporated.
- Pour the batter into the prepared pan. Tap the pan a few times on the countertops to remove the air bubbles.
- Top the cheesecake batter with blueberries evenly.
- Place the cheesecake in the preheated oven and lower the heat to 430℉/220℃. Bake cheesecake until golden brown on top but still very jiggly in the center for about 25-30 minutes.
- Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Refrigerate uncovered for at least 4 hours to let it set further.
- Remove the cheesecake from the cake pan and carefully peel back the parchment paper. For the gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer firmer cheesecake.
One of my favorite basque cheesecake recipe!