Vanilla Mascarpone Blueberry cheesecake
Vanilla Mascarpone Blueberry cheesecake

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to prepare a special dish, vanilla mascarpone blueberry cheesecake. One of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Vanilla Mascarpone Blueberry cheesecake is one of the most popular of current trending foods on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Vanilla Mascarpone Blueberry cheesecake is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

The ingredients needed to make Vanilla Mascarpone Blueberry cheesecake:
  1. Get Crust
  2. Make ready Almonds, slivered
  3. Get Sugar
  4. Make ready unsalted butter
  5. Prepare Filling
  6. Prepare cream cheese, at room temperature
  7. Take Caster sugar
  8. Take Eggs
  9. Prepare vanilla bean, split and scraped
  10. Make ready vanilla extract
  11. Make ready Mascarpone cheese, at room temperature
  12. Get Boiling water
  13. Prepare Topping
  14. Prepare Sugar
  15. Make ready Water
  16. Get Blueberries
Steps 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.

So that’s going to wrap it up with this special food vanilla mascarpone blueberry cheesecake recipe. Thanks so much for reading. I am confident you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!