Baker and content creator Dan Pasquali, known online as Dan's Bake Lab, has shared his blueberry burnt basque cheesecake recipe to celebrate National Blueberry Cheesecake Day. The former Great Australian Bake Off contestant demonstrated the recipe on The Morning Show on Tuesday.
The dessert features a rich cheesecake filling swirled with blueberries and baked until deeply caramelised on top, creating the signature burnt basque texture while remaining soft and velvety in the centre. It is topped with whipped white chocolate ganache and blueberry compote.
To make the cheesecake, Pasquali mixes cream cheese and caster sugar until smooth, then adds vanilla extract and salt. In a separate bowl, he whisk together sifted cornflour and half the cream, then adds the remaining cream and eggs. The mixture is poured into a lined cake tin, blueberries are scattered on top and swirled through the batter.
The cheesecake is baked for 25–30 minutes until caramelised on top but still slightly wobbly in the centre. After cooling completely, it is chilled in the fridge.
The white chocolate ganache is made by heating cream and stirring in chopped white chocolate and softened gelatine. The mixture is folded into lightly whipped cream and chilled for at least 5–6 hours. The blueberry compote is made by cooking blueberries with water, sugar, and lemon juice until thickened.
Once the cheesecake and ganache are chilled, the ganache is whipped until light and pipeable, then piped onto the cheesecake. The compote is spooned over the top, and the cheesecake is served chilled.
