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Blueberry Lemon Basque Cheesecake

This has been the year of trendy recipes. Thankfully the burnt Basque cheesecake being one of them.

Growing up, my mom’s New York style cheesecake was the best thing to grace our kitchen table. It was

dense, lemony, had a nutty crust, and was always topped with sweet cherries. This cheesecake recipe is

basically it’s alter ego. It’s light, not too sweet, has a pressed pie crust, and almost a molten filling. With

the Basque cheesecake, you don’t really care too much about aesthetics. It’s cooked at a very high

temperature, creating cracks, and a nearly burnt top. But that’s what makes it almost foolproof! SO I

had the idea of making 6 inch fruit cheesecakes with adaptions from my mom’s cheesecake recipe and I

came across one of my all-time favorite Half Baked Harvest's blueberry Basque cheesecake and here

we are! The blueberry lemon Basque cheese cake.


For the batter:

  • 2 (8 ounce) packages cream cheese - room temperature

  • 3/4 cup monkfruit (or granulated sugar)

  • 3 large eggs - room temperature

  • 1 Tablespoon lemon zest

  • 3/4 cup heavy cream

  • 1 teaspoon vanilla vanilla bean paste (or vanilla extract)

  • 1/2 teaspoon kosher salt

  • 3 Tablespoons all-purpose flour

  • 2 cups fresh blueberries – washed and dried

For the crust:

  • 1 cup flour

  • 1/3 cup shortening (half butter and half lard)

  • 1/2 tsp salt

  • approximately 1/4 cup ice water (with a splash of vinegar)

1. Preheat oven to 400 degrees Fahrenheit and prepare a spring form pan by greasing it and lining

it with parchment paper. If you don’t have a spring form pan, you can also use a tall sided pie

pan, preparing it the same way. You will definitely need parchment paper to lift the cake out of

the pan. In my case, I used two 6inch pie pans for two “mini” cheesecakes.

2. Prepare the crust. Mix flour and salt, cut in shortening with pastry cutter. Add ice water carefully

until all ingredients are combined.  Form the dough into a disc, slightly flattened, and let it rest

in a plastic bag or whatever for about an hour.

3. Flour a surface and roll crust out to about ½ inch thick. Drape the crust over the pan and press it

into the pie pan, place it in the refrigerator until the batter is complete.

4. In a medium sized bowl, beat the cream cheese and the monkfruit (or sugar if that’s what you’re

using) until nice and creamy, about three minutes. I used a hand mixer, you can use a kitchen

aide as well.

5. Add the eggs one at a time and ensure it’s fully blended between each egg.

6. Add the cream, lemon zest, vanilla extract, and salt and blend until smooth.

7. Sift the flour into the mixture and blend just until combined.

8. Pour the batter into the pan and place blueberries on top. Some will sink to the bottom, some

will stay on top, that’s totally fine.

9. Place the cake in the center of the oven and bake for 55-60 minutes. The cake should jiggle

when it’s done! Allow the cake to cool entirely before cutting into it.

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