Hi, I am Kate. Today, we’re going to make vanilla mascarpone blueberry cheesecake recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Vanilla Mascarpone Blueberry cheesecake Recipe
Vanilla Mascarpone Blueberry cheesecake is one of the most well liked of current trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Vanilla Mascarpone Blueberry cheesecake is something that I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. 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:
- Make ready Crust
- Take 2 cup Almonds, slivered
- Make ready 2 tbsp Sugar
- Make ready 2 tbsp unsalted butter
- Take Filling
- Take 250 grams cream cheese, at room temperature
- Take 1 1/3 cup Caster sugar
- Take 4 Eggs
- Get 1 vanilla bean, split and scraped
- Take 1 tsp vanilla extract
- Take 450 grams Mascarpone cheese, at room temperature
- Get 1 Boiling water
- Prepare Topping
- Take 4 tbsp Sugar
- Make ready 2 tbsp Water
- Get 1 1/4 cup Blueberries
Steps 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.
So that’s going to wrap it up for this distinctive dish vanilla mascarpone blueberry cheesecake recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
