Recipe of Any-night-of-the-week Vanilla Mascarpone Blueberry cheesecake
Hey everyone, it is me, Dave, welcome to my recipe site. Today, we're going to make a special dish, How to Make Ultimate Vanilla Mascarpone Blueberry cheesecake. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Vanilla Mascarpone Blueberry cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vanilla Mascarpone Blueberry cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vanilla Mascarpone Blueberry cheesecake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few ingredients. You can cook Vanilla Mascarpone Blueberry cheesecake using 16 ingredients and 7 steps. Here is how you cook it.
Thought I might experiment a bit with cheesecakes
Ingredients and spices that need to be Make ready to make Vanilla Mascarpone Blueberry cheesecake:
- Crust
- 2 cup Almonds, slivered
- 2 tbsp Sugar
- 2 tbsp unsalted butter
- Filling
- 250 grams cream cheese, at room temperature
- 1 1/3 cup Caster sugar
- 4 Eggs
- 1 vanilla bean, split and scraped
- 1 tsp vanilla extract
- 450 grams Mascarpone cheese, at room temperature
- 1 Boiling water
- Topping
- 4 tbsp Sugar
- 2 tbsp Water
- 1 1/4 cup Blueberries
Instructions to make Vanilla Mascarpone Blueberry cheesecake
- 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.
- 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.
- Reduce oven temperature to 150°C. Fill a large saucepot with water and bring to a boil over high heat.
- 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.
- 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.
- 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.
- 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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