Hello, I am Laura. Today, we’re going to prepare vanilla mascarpone blueberry cheesecake recipe. Never miss today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I’m gonna 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 popular of recent trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Vanilla Mascarpone Blueberry cheesecake is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few components. You can cook vanilla mascarpone blueberry cheesecake using 16 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Vanilla Mascarpone Blueberry cheesecake:
- Get Crust
- Prepare 2 cup Almonds, slivered
- Make ready 2 tbsp Sugar
- Get 2 tbsp unsalted butter
- Make ready Filling
- Make ready 250 grams cream cheese, at room temperature
- Get 1 1/3 cup Caster sugar
- Take 4 Eggs
- Prepare 1 vanilla bean, split and scraped
- Take 1 tsp vanilla extract
- Take 450 grams Mascarpone cheese, at room temperature
- Make ready 1 Boiling water
- Make ready Topping
- Get 4 tbsp Sugar
- Get 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 is going to wrap this up with this exceptional dish vanilla mascarpone blueberry cheesecake recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Let’s cook!
