Simple Blueberry Basque Cheesecake

Instructions

Place rack in middle of oven. Preheat oven to 400° F. Grease 9-inch spring-form pan and line bottom with parchment paper. Gently roll puff pastry out on clean surface to 1/4 in. thickness. Press pastry inside pan and up sides of pan. It is OK if the pastry does not go all the way up the pan. Transfer to fridge and chill while you prepare batter.

In medium-sized mixing bowl, beat together cream cheese and sugar on medium speed, scraping down sides of bowl until very smooth and creamy, about 2 min. Add eggs, 1 at a time until fully incorporated. Scrape down sides of the bowl, then reduce mixer speed to medium-low. Add cream, vanilla, and salt, and beat until combined, about 30 sec. Sift flour into batter, then beat again to combine, about 30 sec. Pour batter into prepared pastry-lined pan. Gently sprinkle blueberries over batter. Gently fold corners of pastry over berries. Sprinkle top of cake with 1 to 2 tbsp. granulated sugar.

Bake for 55 to 65 min., until deeply golden brown on top and still very jiggly in center. Let cake cool 5 min., then unmold. Let cool completely. Slice into wedges and serve at room temperature or chilled.

Ingredients

1 sheet frozen puff pastry, thawed

2 (8 oz.) packages cream cheese, at room temperature

3/4 c. granulated sugar

3 large eggs, at room temperature

3/4 c. heavy cream

1 tsp. vanilla extract

1/2 tsp. kosher salt

3 tbsp. all-purpose flour

2 c. fresh blueberries

Granulated sugar and confectioner's sugar, for dusting (optional)