A cheesecake that bursts with blueberry flavour. This Blueberry Lava Basque Cheesecake has burnt edges, a creamy centre, and a silky blueberry mousse top that melts as you slice. Beautiful, indulgent, and surprisingly easy to make at home.
After making the classic Basque cheesecake for the first time, I was completely hooked. From that moment on, there was no turning back — I started experimenting with all kinds of Basque cheesecake variations, playing with flavours, textures, and layers.
On cookingwithchun, I’ve shared many of the versions I personally love and come back to again and again, including:
- Double Layer Pistachio Chocolate Basque Cheesecake
- Strawberry Matcha Basque Cheesecake
- Tiramisu Basque Cheesecake
- Matcha Mochi Basque Cheesecake Bites
- Chocolate Oreo Basque Cheesecake
Out of all of them, this Blueberry Lava Basque Cheesecake is easily one of my favourite blueberry desserts.
It has everything I love in a sweet treat — a deeply caramelised Basque exterior, a rich and creamy centre, and a silky blueberry layer that bursts with flavour in every bite.
What truly makes this recipe special for me is how effortless and forgiving it is.
The steps are straightforward, the technique is simple, and it’s surprisingly hard to fail. Whether you’re new to baking or just want a stunning dessert without stress, this blueberry Basque cheesecake is one I always recommend.
Why You’ll Love This Recipe
- Dual-Texture Delight: Experience the best of both worlds with a dense, creamy Basque bottom and a light, fruity mousse top in every single bite.
- Burst of Flavor: The blueberry mousse and jam topping provide a vibrant, tangy “burst” that perfectly cuts through the richness of the cheesecake, making it incredibly moreish.
- Visually Stunning: With its contrasting layers and glossy berry topping, this cheesecake is a showstopper that looks as incredible as it tastes.
- Simple Process, Sophisticated Result: While it requires some patience for chilling, the active steps are straightforward—mix, bake, mix again, and chill. No water baths or complex techniques are needed.
Ingredients and Substitutions
- Cream Cheese – This is the star of the Basque base, providing the signature rich, tangy flavor and dense, creamy texture. For best results, use full-fat, brick-style cream cheese and ensure it’s softened to room temperature for a perfectly smooth batter.
- Granulated Sugar – We use just enough to sweeten the cheesecake base without making it overly sweet, allowing the tangy blueberry flavors to shine through.
- Eggs – The eggs are essential for structure and richness in the Basque layer. They help create that signature custardy texture.
- Heavy Cream / Whipping Cream – I recommend using heavy cream (36%+ fat) for both layers. In the Basque base, it adds luxurious richness. For the mousse, whipping it to a thick, yogurt-like consistency creates a stable yet silky structure.
- Cornstarch – A small amount is the secret to the Basque layer’s ideal texture—firm yet creamy, with a slight custardy give in the center.
- Blueberry Jam – This is the flavor powerhouse for the mousse and topping. Use a good-quality jam for the best fruit flavor. It sweetens the mousse and creates the beautiful “burst” effect on the surface.
- Gelatin Sheets – These are what transform the blueberry cream into a sliceable, set mousse layer. They provide a cleaner taste and smoother set than powdered gelatin. Important: They must be softened in cold water only.
- Milk – A small amount of hot milk is used to dissolve the gelatin smoothly and evenly before it’s incorporated into the mousse.
- Fresh Blueberries & Powdered Sugar – These are for the final, beautiful garnish. The fresh berries add a pop of texture and freshness, while a dusting of powdered sugar gives a professional, finished look.
Ingredients for Recipe
Classic Basque Layer
- 250 g cream cheese, softened
- 55 g granulated sugar
- 2 large eggs
- 160 g heavy cream
- 10 g cornstarch
Blueberry Mousse Layer
- 10 g gelatin sheets
- 50 g hot milk
- 200 g heavy cream, cold
- 70 g blueberry jam
Topping
- Blueberry jam, as needed for spreading
- Fresh blueberries, for garnish
- Powdered sugar, for dusting
How to Make Blueberry Burst Basque Cheesecake
1. Make the Basque Cheesecake Base.
Preheat your oven to 210°C (410°F). Line a 6-inch round cake pan or springform pan with parchment paper, pressing it to create rustic folds.
In a large bowl, combine the softened cream cheese, sugar, eggs, heavy cream, and cornstarch.
Use an immersion blender to blend the mixture until it is completely smooth, silky, and free of any lumps.
Pour the batter into the prepared pan and tap it lightly on the counter to release any large air bubbles.
2. Bake and Cool.
Bake the cheesecake for 25 minutes. It will be deeply golden brown on top, will have puffed up significantly, and the center will still have a pronounced jiggle.
This is perfect—it will set as it cools. Remove it from the oven and let it cool completely in the pan on a wire rack until it reaches room temperature. This is a crucial step before adding the mousse.
3. Prepare the Blueberry Mousse Layer.
While the base cools, prepare the gelatin. Soak the gelatin sheets in a bowl of cold water for 5-10 minutes until soft and pliable. Squeeze out all the excess water.
Add the softened gelatin to 50 g of hot milk in a small heatproof cup, stirring until completely dissolved. Set aside and let it cool slightly until it’s just warm to the touch (not hot).
In a separate bowl, combine the cold heavy cream and blueberry jam. Whip the mixture using a hand mixer or whisk until it thickens to the consistency of thick Greek yogurt—it should hold soft trails. Do not overwhip to stiff peaks.
Pour the warm (not hot) gelatin-milk mixture into the blueberry cream. Fold gently but thoroughly until fully combined and smooth.
4. Assemble and Chill.
Once the Basque cheesecake base is completely at room temperature, gently pour the blueberry mousse over the top.
Carefully tilt the pan or use a small offset spatula to spread it into an even layer. Gently tap the pan on the counter to settle the mousse and remove air bubbles. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the mousse layer to set completely.
5. Decorate and Serve.
Once fully chilled and set, remove the cake from the pan.
Spread a thin, even layer of blueberry jam over the top of the mousse.
Arrange fresh blueberries in the center or scatter them across the top. Just before serving, dust lightly with powdered sugar. Slice with a hot, clean knife for the neatest slices.
Tips & Tricks
- Immersion Blender is Key: For the smoothest, lump-free Basque batter, an immersion blender is the best tool. If you don’t have one, ensure your cream cheese is very soft and beat it with the sugar first before adding the other ingredients.
- Don’t Skip the Cool: The Basque base must be completely cooled before adding the mousse. Adding mousse to a warm base will cause the gelatin to melt, and the mousse will not set properly.
- Whip Cream to the Right Stage: For the mousse, only whip the cream to a thick, pourable “yogurt” stage. Over-whipped cream will make the mousse layer dense and less silky.
- Gelatin Temperature: After dissolving the gelatin in hot milk, let it cool until it’s just warm (body temperature) before folding it into the whipped cream. If it’s too hot, it can deflate the cream; if it’s too cold, it may start to set in threads.
- Chill Thoroughly: The 4-hour minimum chill is non-negotiable for a clean slice. Overnight chilling yields the best, firmest texture and allows the flavors to meld beautifully.
Frequently Asked Questions
Can I use powdered gelatin instead of sheets?
Yes. Use 2 teaspoons of powdered gelatin. Sprinkle it evenly over 3-4 tablespoons of cold water in a small bowl. Let it “bloom” for 5-10 minutes until it becomes a solid, spongy mass. Then, add it to the 50g of hot milk and stir to dissolve completely.
Why is my mousse layer not setting?
The most common reason is that the Basque base was still warm when the mousse was added, which compromised the gelatin’s setting power. Ensure the base is fully at room temperature. Also, double-check that you measured the gelatin correctly and that it was fully dissolved in the hot milk.
How do I get clean slices?
Always use a sharp, thin-bladed knife. Run it under very hot water, wipe it dry completely, and then make your cut. Repeat this heating and wiping process between each slice for a perfectly clean cut through both layers.
Can I make this ahead of time?
Absolutely! This cake is an excellent make-ahead dessert. Prepare it fully (through the overnight chill) 1-2 days in advance. Add the final jam and fresh berry decoration on the day you plan to serve it for the freshest look.
What if I don’t have an immersion blender?
Make sure your cream cheese is very soft at room temperature. Beat it with the sugar first until completely smooth, then add the eggs one at a time, followed by the cream, and finally the cornstarch, beating well after each addition. Strain the batter through a fine-mesh sieve to catch any remaining lumps for the smoothest texture.
Easy Blueberry Basque Cheesecake Recipe (So Creamy!)
Ingredients
Classic Basque Layer
- 250 g cream cheese softened
- 55 g granulated sugar
- 2 large eggs
- 160 g heavy cream
- 10 g cornstarch
Blueberry Mousse Layer
- 10 g gelatin sheets
- 50 g hot milk
- 200 g heavy cream cold
- 70 g blueberry jam
Topping
- Blueberry jam as needed for spreading
- Fresh blueberries for garnish
- Powdered sugar for dusting
Instructions
Make the Basque Cheesecake Base.
- Preheat your oven to 210°C (410°F). Line a 6-inch round cake pan or springform pan with parchment paper, pressing it to create rustic folds.
- In a large bowl, combine the softened cream cheese, sugar, eggs, heavy cream, and cornstarch.
- Use an immersion blender to blend the mixture until it is completely smooth, silky, and free of any lumps.
- Pour the batter into the prepared pan and tap it lightly on the counter to release any large air bubbles.
Bake and Cool.
- Bake the cheesecake for 25 minutes. It will be deeply golden brown on top, will have puffed up significantly, and the center will still have a pronounced jiggle.
- This is perfect—it will set as it cools. Remove it from the oven and let it cool completely in the pan on a wire rack until it reaches room temperature. This is a crucial step before adding the mousse.
Prepare the Blueberry Mousse Layer.
- While the base cools, prepare the gelatin. Soak the gelatin sheets in a bowl of cold water for 5-10 minutes until soft and pliable. Squeeze out all the excess water.
- Add the softened gelatin to 50 g of hot milk in a small heatproof cup, stirring until completely dissolved. Set aside and let it cool slightly until it’s just warm to the touch (not hot).
- In a separate bowl, combine the cold heavy cream and blueberry jam. Whip the mixture using a hand mixer or whisk until it thickens to the consistency of thick Greek yogurt—it should hold soft trails. Do not overwhip to stiff peaks.
- Pour the warm (not hot) gelatin-milk mixture into the blueberry cream. Fold gently but thoroughly until fully combined and smooth.
Assemble and Chill.
- Once the Basque cheesecake base is completely at room temperature, gently pour the blueberry mousse over the top.
- Carefully tilt the pan or use a small offset spatula to spread it into an even layer. Gently tap the pan on the counter to settle the mousse and remove air bubbles. Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the mousse layer to set completely.
Decorate and Serve.
- Once fully chilled and set, remove the cake from the pan.
- Spread a thin, even layer of blueberry jam over the top of the mousse.
- Arrange fresh blueberries in the center or scatter them across the top. Just before serving, dust lightly with powdered sugar. Slice with a hot, clean knife for the neatest slices.
Leave a Reply