A no-stress cheesecake with a creamy filling and flaky shell.
I don’t know about you, but when I think of cheesecake, I generally think of a graham cracker crumb crust and a sweet-but-tangy creamy filling. But that’s not quite what this cheesecake has going on. While the filling here is plenty creamy, it’s a silkier custard inspired affair and it’s paired with a puff pastry crust for a flakier bite. It’s incredibly easy to make (no water bath needed!) and the smattering of fresh blueberries adds a bright contrast to the creamy filling. That’s all to say, it’s an excellent choice when your sweet tooth strikes next!
Using storebought puff pastry makes this SO easy. You just line a springform pan with a sheet of pastry, and it doesn’t have to be pretty, you can fold it as needed to fit it in – it’s a rustic bake.
Then you pour in the filling, which is a quick mixture of eggs, sugar, and cream. Simple, but creamy and delicious.
Fresh blueberries get sprinkled over the top, and then you fold over the edges of the puff pastry to create a bit of a top crust. And then it bakes! There’s no careful water bath, no worrying about cracking, no fear of overbaking – this cheesecake is one you take all the way to golden brown, and yet the inside is perfectly creamy and moist.
This cheesecake is a little different, sure, but after trying it you might never go back to traditional cheesecake again. It has the same creamy flavor payoff with a lot less stress and it’s versatile to work with most any fruit.
Blueberry Custard Cheesecake
15m prep time
1h cook time
- 1 sheet frozen puff pastry, thawed
- 2 (8 oz each) packages cream cheese, at room temperature
- 3/4 cup granulated sugar
- 3 large eggs, at room temperature
- 3/4 cup heavy cream
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups fresh blueberries
- Granulated sugar, for dusting (optional)
- Preheat oven to 400°F and place a rack in the middle of the oven. Grease a 9-inch springform pan, and line bottom with parchment paper.
- Once thawed, gently unfold the puff pastry and roll out to 1/4-inch thickness. Press pastry into bottom and up the sides of the pan. It's okay to create folds along the sides with the puff pastry and if it doesn't reach all the way up the sides. Chill in refrigerator while you prepare the filling.
- In a medium bowl, beat together the cream cheese and sugar with an electric mixer on medium until creamy, about 2 minutes.
- Add eggs, one at a time, mixing in between. Scrape down bowl, reduce speed to medium-low and add cream, vanilla, and salt and mix until combined.
- Sift flour into cream cheese mixture, and beat until combined. Pour batter into pastry-lined pan and sprinkle blueberries over the top.
- Gently fold any exposed pastry edges over berries and sprinkle top of the cake with a tablespoon or so of sugar.
- Bake until deeply golden brown but still jiggly in the center, 55-65 minutes. Let cake cool for 5 minutes, then remove ring of springform pan.
- Let cool completely before slicing and serving. Enjoy!
Recipe adapted from Half Baked Harvest.