How To Make Classic Basque Cheesecake with Blueberry Mascarpone Topping

This classic Basque cheesecake recipe is made with vanilla bean and topped with a homemade blueberry compote mixed with mascarpone cheese for a rich and lightly tangy, dreamy dessert. With no crust to fuss over, this burnt Basque cheesecake is effortlessly baked in parchment paper for easy removal and no need to stress about the perfect, no crack top.

When I first noticed Basque cheesecakes getting popular, I didn’t think I would be a fan. They seemed underbaked and overly creamy. But then I tasted the most incredible vanilla Basque cheesecake at Grace Street Cafe in Ktown, Manhattan. It was during a spontaneous outing with a friend and we just happened to stop by the cafe while waiting for another friend. That cheesecake stayed on my mind for months…so obviously I had to recreate it!

This cheesecake is a copycat recipe of the mini version I enjoyed at Grace Street. While Basque cheesecake is delicious on its own, I added a blueberry compote and whipped mascarpone topping to complement the vanilla cheesecake. It also helps to fill in the characteristic sinking that Basque cheesecakes have for a fuller looking slice.

How to Make Basque Cheesecake with Blueberry Mascarpone Topping

Rich and slightly tangy, this vanilla bean Basque cheesecake is topped with homemade blueberry compote and blueberry whipped mascarpone for a dreamy dessert. With no crust to fuss over, this burnt Basque cheesecake if effortlessly baked in parchment paper for easy removal, so there's no need to stress about the perfect, no crack top.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Chill & Decorating Time 4 hours hrs

Total Time 4 hours hrs 55 minutes mins

Course Dessert

Cuisine American, Italian

Servings 6

Ingredients

 

MetricUS Customary

 

1x2x3x

For the Cheesecake

• 450 grams cream cheese, room temperature
• 100 grams granulated white sugar
• 140 grams heavy cream
• 15 grams all-purpose flour
• 1 tablespoon vanilla bean paste or extract
• 2 large eggs

For the Blueberry Compote

• 225 grams frozen blueberries
• 12 grams sugar
• 5 grams yuzu juice or lemon juice

For the Whipped Mascarpone Topping

• 60 grams mascarpone cold
• 80 grams blueberry compote cold
• 60 grams heavy whipping cream cold
• 15 grams confectioner's sugar if it’s sweet already, dont add this
• ¼ teaspoon blueberry extract optional

Makes: 6inch0 x 0inch round

Instructions

 

For the Cheesecake

• Preheat the oven to 425 ℉ (without fan)/ 400℉ (with fan)
• Take a 12-inch x 16-inch parchment sheet and crumble it in your hands to make it more flexible.
• Line a 6”x3” cake pan with the crumpled parchment paper. Cut off excess above the cake pan.
• Add 450 grams cream cheese, room temperature, 100 grams granulated white sugar, 140 grams heavy cream, 15 grams all-purpose flour, 1 tablespoon vanilla bean paste, and 2 large eggs into a blender and blend until smooth. Alternatively, you can mix all the ingredients together in a bowl until smooth.
• Pour the cheesecake mixture into the parchment-lined cake pan.
• Bake for about 45 minutes or until the center is just slightly jiggly. After baking, let the cheesecake cool completely.
• Cover the top of the cake pan with a plate and refrigerate until the cheesecake is set and ready for assembly.

For the Blueberry Compote

• While the cheesecake is baking, prepare the blueberry compote. In a saucepan, add 225 grams frozen blueberries and cook for a few minutes until some juices start to bubble.
• Add 12 grams sugar and 5 grams yuzu juice to the saucepan. Cook the mixture over medium-low heat, stirring occasionally, until the blueberries reduce by half and the compote thickens.
• Let the compote cool completely before storing it in a container in the fridge.

Assembling the Cheesecake

• In a bowl, mix together 60 grams mascarpone and 80 grams blueberry compote to create a paste. Then mix in 60 grams heavy whipping cream, 15 grams confectioner's sugar, and ¼ teaspoon blueberry extract until thick.
• Remove the cheesecake from the fridge and lift it out of the cake pan using the parchment paper. Place it onto a plate.
• Spread a layer of blueberry compote over the cheesecake.
• Next, spread the blueberry mascarpone on top. Slice, serve, and enjoy! For an extra touch, decorate with more blueberry compote, mint leaves (so they resemble little blueberries), and chocolate daisies.

Video

Keyword blueberry basque cheesecake, blueberry cheesecake

Tried this recipe?Let us know how it was!

Enjoy! :) Please tag @sparklecakerie if you make this! I’d love to see and share your creations <3