Blueberry Basque cheesecake

Simple & stunning cake in a puff pastry crust

I've learned the hard way not to make a new dessert for a party. You've gotta do a test run. I know I can stand by this simple but super-impressive Blueberry Basque Cheesecake from Half-Baked Harvest because I made it twice in one week to the same glorious effect. 




Here I go divulging secrets: The crust is just store-bought frozen puff pastry. The filling comes together in one bowl with an electric mixer. Minimal patience or technique is required, aside from making sure everything you're mixing ends up smooth and creamy. 

Also, this is a cheesecake that embraces those dreaded cracks on top. You can't mess this one up! It's rustic and divine and will, I think, become a regular in my dessert rotation for its ease of preparation and the "ooh"s and "aah"s it inspires. 

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BLUEBERRY BASQUE CHEESECAKE

WHAT YOU'LL NEED
1 sheet frozen puff pastry, thawed 
2 8-oz. packages cream cheese, at room temperature
3/4 cup sugar 
3 large eggs, at room temperature 
3/4 cup heavy cream 
1 tsp vanilla 
1/2 tsp salt 
3 TBS flour 
2 cups fresh  blueberries 
extra sugar for dusting 

WHAT YOU'LL DO
1. Preheat oven to 400 degrees. Grease a 9-inch spring-form pan and line the bottom with parchment paper. 

2. On a lightly-floured surface, gently roll out the thawed puff pastry, trying to maintain an even square. Press the rolled pastry into the prepared pan. If it doesn't go all the way up the sides, that's okay. *Note: If some of the dough spills over the top of the pan, tear the excess and press up the sides to fill in any gaps. 

3. Place the pastry-lined pan in the fridge while making the filling. 

4. In a mixing bowl, beat cream cheese and 3/4-cup sugar until combined. Add the eggs one at a time, beating until well-incorporated and smooth. Scrape down the sides of the bowl. Add cream, vanilla, and salt and beat until combined. 

5. Sift 3 TBS flour into the batter and beat until smooth. Pour the batter into the pastry-lined pan. Gently sprinkle the blueberries over the filling (it's okay if some sink). Gently fold the corners and edges of the puff pastry over the filling. Sprinkle the top with 2 TBS sugar, hitting the top of the crust as well as the blueberries. 

6. Bake in the heated oven for 55 to 65 minutes until golden brown on top and still jiggly in the middle. Let cool for 5 minutes, then un-mold and allow to cool completely. Serve at room temperature or chilled. 

*Note: Let cool for a couple hours if you can before storing in the fridge. Best to bring it to room temperature before serving, and best served within 1–2 days of baking. 

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This cheesecake was scrumptious the next day, but it was especially heavenly just a couple hours out of the oven. If possible, bake this cake the same day you're serving it for the best crust and filling texture.