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Vanilla Mascarpone Blueberry Cheesecake Recipe

Vanilla Mascarpone Blueberry cheesecake Recipe
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Serving : 8
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Prepare the ingredients before making Vanilla Mascarpone Blueberry cheesecake in your home. Then, follow these steps below to serve Vanilla Mascarpone Blueberry cheesecake for your family or friends.

Ingredients: 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

How to Make Vanilla Mascarpone Blueberry cheesecake

If you have prepared the ingredients needed, now time to start cooking. There are 7 steps you must follow to make Vanilla Mascarpone Blueberry cheesecake in your home by yourself.

    Step 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.
  • Step 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.
  • Step 3
  • Reduce oven temperature to 150°C. Fill a large saucepot with water and bring to a boil over high heat.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
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