A delicious blueberry Basque cheesecake topped with a homemade blueberry compote, perfect for satisfying sweet cravings. This treat, while not the most nutritious, is sure to keep your loved ones happy.
1: Preheat the oven to 400°F and line a 9” cake pan with parchment paper.
2: Add 2 cups of blueberries to a pan and cook on low heat for 5 minutes. Transfer to a blender and blend until smooth. Strain the mixture and refrigerate until completely chilled.
3: In a stand mixer fitted with the paddle attachment, beat the cream cheese, 1.75 cups sugar, and 1 teaspoon vanilla on medium-low speed for 3 minutes, scraping down the bowl occasionally.
4: Beat in the eggs one at a time, scraping down the bowl between each addition. Then add the flour and mix until combined.
5: Reduce the speed to low and slowly pour in the cream and chilled blueberry purée, mixing until fully incorporated.
6: Pour the batter into the prepared pan and tap it gently on the counter to remove any air bubbles.
7: Bake for 60 minutes, or until the cheesecake is deep golden brown.
8: Cool the cheesecake on a wire rack for 2 hours, then refrigerate for at least 8 hours.
9: To make the compote, combine the remaining blueberries, lemon zest, lemon juice, water, and vanilla in a pan over medium heat. Cook for 7 minutes, then transfer to a container to cool. Store in the refrigerator.
10: Slice the cheesecake into desired portions and serve with the blueberry compote.
