Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, vanilla mascarpone blueberry cheesecake. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Vanilla Mascarpone Blueberry cheesecake is one of the most popular of current trending foods in the world. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Vanilla Mascarpone Blueberry cheesecake is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Make ready Crust
- Make ready 2 cup Almonds, slivered
- Get 2 tbsp Sugar
- Make ready 2 tbsp unsalted butter
- Make ready Filling
- Prepare 250 grams cream cheese, at room temperature
- Prepare 1 1/3 cup Caster sugar
- Get 4 Eggs
- Get 1 vanilla bean, split and scraped
- Get 1 tsp vanilla extract
- Prepare 450 grams Mascarpone cheese, at room temperature
- Make ready 1 Boiling water
- Make ready Topping
- Get 4 tbsp Sugar
- Make ready 2 tbsp Water
- Make ready 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.
So that is going to wrap this up with this special food vanilla mascarpone blueberry cheesecake recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
