10 Minutes to Cooking Yummy Vanilla Mascarpone Blueberry cheesecake

Vanilla Mascarpone Blueberry cheesecake is the nomero uno that appears to many people’s thought when it arrives to a comfort meal. Today, we are going to provide you steps on serving a tasty Vanilla Mascarpone Blueberry cheesecake.

Vanilla Mascarpone Blueberry cheesecake

We hope you got benefit from reading it, now let’s go back to vanilla mascarpone blueberry cheesecake recipe. To cook vanilla mascarpone blueberry cheesecake you only need 16 ingredients and 7 steps. Here is how you achieve that.

Firstly, here are the ingridients that you should ready to make Vanilla Mascarpone Blueberry cheesecake:

  1. Provide of Crust.
  2. Provide 2 cup of Almonds, slivered.
  3. Prepare 2 tbsp of Sugar.
  4. Provide 2 tbsp of unsalted butter.
  5. Prepare of Filling.
  6. Get 250 grams of cream cheese, at room temperature.
  7. You need 1 1/3 cup of Caster sugar.
  8. Prepare 4 of Eggs.
  9. Provide 1 of vanilla bean, split and scraped.
  10. Get 1 tsp of vanilla extract.
  11. Provide 450 grams of Mascarpone cheese, at room temperature.
  12. Use 1 of Boiling water.
  13. Take of Topping.
  14. Get 4 tbsp of Sugar.
  15. Take 2 tbsp of Water.
  16. Take 1 1/4 cup of Blueberries.

After preparing the ingridients, now we are set to make our yummy Vanilla Mascarpone Blueberry cheesecake:

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

This delicious cheesecake topped with Cascadian Farm® frozen berries and strawberry jam are perfect for anytime dessert. For the cream: In a bowl, mix together the mascarpone, the vanilla bean seeds and honey. Whip the cream to stiff peaks. Fold the whipped cream and lemon balm into the mascarpone mixture. Puff Pastry with Mascarpone Cheese and Blueberries.

Recipe : Vanilla Mascarpone Blueberry cheesecake

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