Vanilla Mascarpone Blueberry cheesecake
Vanilla Mascarpone Blueberry cheesecake

Hello everybody, it is John, welcome to our recipe page. Today, we’re going to prepare a special dish, vanilla mascarpone blueberry cheesecake. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

Vanilla Mascarpone Blueberry cheesecake is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Vanilla Mascarpone Blueberry cheesecake is something which I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vanilla mascarpone blueberry cheesecake using 16 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to make Vanilla Mascarpone Blueberry cheesecake:
  1. Make ready Crust
  2. Make ready 2 cup Almonds, slivered
  3. Make ready 2 tbsp Sugar
  4. Get 2 tbsp unsalted butter
  5. Prepare Filling
  6. Get 250 grams cream cheese, at room temperature
  7. Make ready 1 1/3 cup Caster sugar
  8. Get 4 Eggs
  9. Make ready 1 vanilla bean, split and scraped
  10. Prepare 1 tsp vanilla extract
  11. Make ready 450 grams Mascarpone cheese, at room temperature
  12. Take 1 Boiling water
  13. Get Topping
  14. Take 4 tbsp Sugar
  15. Get 2 tbsp Water
  16. Prepare 1 1/4 cup Blueberries
Instructions to make Vanilla Mascarpone Blueberry cheesecake:
  1. Preheat oven to 180°C. Place almonds and sugar in bowl of a food processor and process until finely ground. Combine almond mixture and butter in a medium bowl.
  2. Pack into a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter). Wrap pan with triple layer of heavy-duty aluminium foil, making sure that foil reaches top of side of pan. Bake until lightly golden and set, about 15 minutes and remove from oven. Let cool completely.
  3. Reduce oven temperature to 150°C. Fill a large saucepot with water and bring to a boil over high heat.
  4. Mix cream cheese, mascarpone, sugar, and scrapings from vanilla bean in an electric mixer on low speed until blended. Add vanilla extract. Add eggs, 1 at a time, on low speed. Pour batter into cooled crust.
  5. Place cake pan in a larger roasting pan and fill halfway up side of cake pan with boiling water. Bake for 1 hour and 30 minutes or until edges are set and centre jiggles slightly. Remove from the oven when set.
  6. Remove cake pan from water bath and let cool completely on a wire rack. Place in refrigerator and chill for 4-6 hours or overnight.
  7. Bring sugar and water to a simmer in a medium saucepan over medium-high heat. Reduce heat to medium-low and add blueberries. Cook, stirring frequently, until juices release and thicken and blueberries soften, about 5 minutes. Let cool slightly. Spoon blueberry mixture on top of cooled cheesecake.

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