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lemon blueberry basque cheesecake
5 from 1 vote

Lemon Blueberry Basque Cheesecake

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!
Author: Jaja Bakes
Course: Dessert
Cuisine: Spanish
Servings: 1 6-inch/15 cm cake
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes

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.

Notes

You can also use a mixer to mix the ingredients. Just make sure not to overmix it. Overmixing will incorporate too much air into the batter or cause the cream cheese to split.

Nutrition

Serving: 1cake | Calories: 2728kcal | Carbohydrates: 159g | Protein: 47g | Fat: 218g | Saturated Fat: 128g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 57g | Trans Fat: 0.1g | Cholesterol: 1105mg | Sodium: 1447mg | Potassium: 1009mg | Fiber: 4g | Sugar: 137g | Vitamin A: 8894IU | Vitamin C: 24mg | Calcium: 597mg | Iron: 3mg
Did You Make This Recipe?I love hearing how you went with the my recipes. Leave a comment below or tag @jacintahalim on Instagram.