Super easy to make and perfect for blueberry season using commissary and pantry ingredients.
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
1 Sheet frozen puff pastry thawed
16 oz Cream cheese room temp2 8 oz packages
¾ cup Granulated sugar
3 Eggs room temp
¾ cup Heavy cream
1 tsp Vanilla extract
½ tsp Kosher salt
3 tbsp All purpose flour
2 cups Fresh blueberriesDestem. About 1 green pantry container size
2 tbsp Granulated sugar
Cooking spray
1Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Grease a 9-inch spring-form pan (or pan of choice) with cooking spray. and line the bottom with parchment paper.
2Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan Transfer to the fridge and chill while you prepare the batter.
3In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, vanilla, and salt, and beat until combined, about 30 seconds.
4Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pastry-lined pan. Gently
5Toss the blueberries in a spoonful of flour.
6Gently sprinkle the blueberries over the batter, some will sink. Gently fold the corners the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.
7Transfer to the oven and bake for 55-65 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled.
Ingredients
1 Sheet frozen puff pastry thawed
16 oz Cream cheese room temp2 8 oz packages
¾ cup Granulated sugar
3 Eggs room temp
¾ cup Heavy cream
1 tsp Vanilla extract
½ tsp Kosher salt
3 tbsp All purpose flour
2 cups Fresh blueberriesDestem. About 1 green pantry container size
2 tbsp Granulated sugar
Cooking spray
Directions
1Place a rack in the middle of the oven. Preheat the oven to 400 degrees F. Grease a 9-inch spring-form pan (or pan of choice) with cooking spray. and line the bottom with parchment paper.
2Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the pan and up the sides of the pan. It is OK if the pastry does not go all the way up the pan Transfer to the fridge and chill while you prepare the batter.
3In a medium-sized mixing bowl, beat together the cream cheese and sugar on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, vanilla, and salt, and beat until combined, about 30 seconds.
4Sift the flour into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pastry-lined pan. Gently
5Toss the blueberries in a spoonful of flour.
6Gently sprinkle the blueberries over the batter, some will sink. Gently fold the corners the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons granulated sugar.
7Transfer to the oven and bake for 55-65 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled.
Blueberry Basque Cheesecake
Lphillips