In this rendition of the basque burnt cheesecake, I’m making it with fresh blueberries and topping it with a blueberry chia seed jam-like glaze. Blueberries are going on sale in Fair Price and we bought too many boxes of it, LOL. Cream cheese cake and blueberries go really well together, the sweetness from the berries and the tartness from the cream cheese, it’s a match made in heaven! This blueberry basque burnt cheesecake with blueberry glaze can be made a day in advance before serving it on your dining table, just make the cake and the glaze and chill them until you are ready to assemble and serve. I love how the glaze and the blueberries roll down the creamy cake. How pretty is the colour!
If you have checked out my classic basque burnt cheesecake, my peanut butter basque burnt cheesecake with peanut butter glaze, my duo layer dark chocolate burnt cheesecake and my lychee rose burnt cheesecake, the base ingredients for this blueberry basque burnt cheesecake are very similar. Namely, cream cheese, Stevia sweetener, whipping cream, cake flour, salt, and eggs. Add in one or two different ingredients to give it a different flavour.
Many of you would agree baking is like a scientific experiment, every cake you bake are subject to the type of ingredients, humidity, type of oven, the way you whisk or mix, etc etc. The basque burnt cheesecake is one of the easiest and fail-proof cake to bake. It took the baking world by storm and the internet exploded with a phenomenal number of burnt cheesecake recipes over the years. The cheesecake originates about three decades ago from the Basque region of Spain, in a restaurant in San Sebastian called La Viña. And since then there has been many different flavours of the cheesecake recipes creatively produced by many bakers.
Tips on making the Blueberry Basque Burnt Cheesecake
- I usually line the cake pan with 2 pieces of parchment paper. Since my cake pan comes with a removable base, I press the removable base over the parchment papers to form the shape and place the parchment paper over the base of the cake pan before pouring the batter into the cake pan.
- The cake pan I used is 6-inch diameter, 3-inch depth round cake pan. You can also use a 7-inch cake pan.
- It’s important to remove the chilled ingredients out from the fridge to reach room temperature at least an hour. This is so that the ingredients work better with each other during mixing.
- I have made the basque burnt cheesecake, mixing by hand, by food mixer with paddle attachment, as well as with the whisk attachment. I prefer the paddle attachment as it is the easiest and least of a hassle. The whisk attachment gives you a really smooth batter but I find it a little hassle in the beginning as the cream cheese gets stuck easily in between the wires of the whisk so you got to spend some time to scrape it out.
- If you use a conventional oven, it’ll take slightly longer for the top of the cake to get ‘burnt’. With a convection oven, it takes about 25-30 minutes. The top of the cheesecake should look very dark brown, not charcoal black.
- Once the cheesecake is freshly baked and removed from the oven, give it a little jiggle. If it jiggles, it means that the cheesecake will have the right softness and texture.
- I usually sieve the batter into the cake pan, by doing so, it removes any lumps and the cake will be smooth and silky.
- This blueberry basque burnt cheesecake is best served chilled. I’ll store it in the fridge for up to 3 days and keep it covered to prevent from drying out.
- It’s optional to make the glaze and top with extra blueberries. As you can see from the picture below, it’s equally yummy and pretty to eat without the glaze and blueberry toppings.
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Watch how to make Blueberry Basque Burnt Cheesecake on YouTube
Blueberry Basque Burnt Cheesecake with Blueberry Glaze
- 450 g cream cheese Philadelphia brand, at room temperature
- 100 g Stevia sweetener or sugar, already reduced amount
- 3 large eggs about 50-53g per egg without shell, at room temperature
- 20 g cake flour plain flour is ok too
- ⅛ tsp fine salt
- 250 ml whipping cream at room temperature
- 75 g fresh blueberries washed
- 1 tsp lemon juice freshly squeezed
- 1 tbsp vanilla extract
- 200 g fresh blueberries washed
- 1 tbsp Stevia sweetener
- 1 tsp chia seed
- 50 ml water
- 100 g fresh blueberries, washed, for decoration washed
- Remove the cream cheese, eggs, whipping cream from the chiller to bring to room temperature at least one hour before the preparation.
- Cut out 2 pieces of parchment paper. Using a 7-inch removable base cake pan, remove the base, place 2 pieces of parchment paper overlapped into the cake pan, then press down with the base, and press the parchment paper around the cake pan to form the shape.
- Before pouring the batter into the cake pan, remove the molded parchment papers and base, place the base back into the cake pan then place the parchment papers on top of the base and press the papers around the cake pan to fit nicely.
- Pre-heat oven at 220 degree celsius or 428 degree fahrenheit, using the oven setting of top and bottom heating, preferably with fan.
Make the cheesecake
- Use a food mixer with paddle attachment on low speed to cream 450g cream cheese until it's softened. Scrape off the cream cheese that might go within the paddle, if need be.450 g cream cheese
- Add 100g Stevia sweetener and mix well on low speed with the cream cheese completely until the sugar can no longer be seen and the mixture becomes fluffy and smooth. Scrape off the mixture around the mixing bowl and within the paddle, if need be.100 g Stevia sweetener
- Beat 3 eggs in a separate bowl. Add beaten eggs in 3 separate times to the mixture. Each time, mix the eggs well on low speed until the eggs are completely blended and becomes a smooth liquid-like mixture. Ensure there are no lumps or visible signs of the eggs. Scrape the mixture around the mixing bowl to ensure even mixing.3 large eggs
- Sift 20g cake flour and 1/8 tsp salt and add into the mixture. Mix well on low speed in the food mixer to ensure there are no lumps or visible signs of the flour. Scrape the mixture around the mixing bowl to ensure even mixing.20 g cake flour, 1/8 tsp fine salt
- Add 250ml whipping cream, 1 tsp lemon juice and 1 tbsp vanilla extract and mix well on low speed until the batter becomes smooth.250 ml whipping cream, 1 tbsp vanilla extract, 1 tsp lemon juice
- Sieve the batter into the double-lined cake pan.
- Gently tap the cake pan 2-3 times on the table to remove any air pockets. Use a chopstick or toothpick and poke into the batter to remove any air pockets.
- Add 75g blueberries evenly on the cake batter. Optional to push some of the blueberries down into the batter.Note: It’s ok not to flour the blueberries, it’ll not sink down the cheesecake.75 g fresh blueberries
- Bake in pre-heat oven for about 30 minutes at 220 degree celsius or 428 degree fahrenheit. Place the cake pan on a baking tray for easy removal from the oven. Note: if your oven is conventional, it will take about 35-40 minutes for the top to get ‘burnt’. With the convection oven, it takes about 20-25 minutes.
- Once baked, remove from oven and place on a cooling rack (cheesecake within the cake pan) and let it cool for a few hours (about 3 hours +/-). When it’s fresh from the oven, you can do the jiggle test, if it jiggles well, it’s a good sign the cheesecake is baked well. Once cooled, remove from cake pan.
Make the blueberry glaze
- In a small pot over medium-low heat, add 200g blueberries, 50ml water, 1 tbsp Stevia sweetener and bring to a simmer. Note: water to cover at least 1/3 of blueberries.200 g fresh blueberries, 1 tbsp Stevia sweetener, 50 ml water
- Once the blueberries are softened, purée the mixture to make it smooth.
- Continue to simmer until the water reduced by half.Add 1 tsp chia seed and keep stirring until it thickens into a thicker consistency.1 tsp chia seed
- Turn off heat and let it cool.Store in an airtight container. It will last about one month in the fridge.