Simple Blueberry Basque Cheesecake

Ingredients

• 1 sheet frozen puff pastry, thawed
• 2 (8-ounce) packages cream cheese, at room temperature
• 3/4 cup granulated sugar
• 3 large eggs, at room temperature
• 3/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 3 tablespoons all-purpose flour
• 2 cups fresh blueberries
• Granulated sugar and confectioner's sugar, for dusting (optional)

Instructions

1. Preheat Oven: Place a rack in the middle of the oven. Preheat the oven to 400°F (200°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

2. Prepare Puff Pastry: Gently roll the puff pastry out on a clean surface to 1/4 inch thickness. Press the pastry inside the prepared pan and up the sides. It's okay if the pastry doesn't go all the way up the pan. Transfer to the fridge and chill while preparing the batter.

3. Prepare Batter: In a medium-sized mixing bowl, beat together the cream cheese and granulated sugar on medium speed until very smooth and creamy, about 2 minutes. Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.

4. Add Cream and Flavorings: Reduce the mixer speed to medium-low. Add the heavy cream, vanilla extract, and salt. Beat until combined, about 30 seconds.

5. Incorporate Flour: Sift the flour into the batter, then beat again until combined, about 30 seconds more.

6. Assemble and Bake: Pour the batter into the prepared pastry-lined pan. Gently sprinkle the blueberries over the batter; some will sink. Fold the corners of the pastry over the berries. Sprinkle the top of the cake with 1-2 tablespoons of granulated sugar.

7. Bake: Transfer the pan to the preheated oven and bake for 55-65 minutes, until the top is deeply golden brown and the center is still very jiggly.

8. Cool and Serve: Let the cake cool in the pan for 5 minutes, then unmold. Let it cool completely. Slice into wedges and serve at room temperature or chilled. Dust with confectioner's sugar before serving, if desired.