Vanilla Mascarpone Blueberry Cheesecake
This rich and creamy blueberry vanilla bean cheesecake has a crust made from ground almonds, making it gluten-free. The smooth blend of cream cheese and mascarpone cheese (Italian cream cheese) has a sophisticated flavor that pairs perfectly with a topping of barely-cooked juicy blueberries.
Prep Time:
20 minutes plus cooling
Cook Time:
1 hour 30 minutes plus cooling
Serves:
16 servings
Perfect for:
Mothers Day
Fathers Day
Wedding DIY
Ingredients
- 2 Cups slivered almonds
- 2 Tablespoons granulated sugar
- 2 Tablespoons unsalted butter, melted
- 2 Packages (8 ounces each) cream cheese, at room temperature
- 2 Packages (8 ounces each) mascarpone cheese, at room temperature
- 1 1/3 Cups granulated sugar
- 1 Tsp. vanilla extract
- 1 vanilla extract
- 4 large eggs
- 4 Tablespoons sugar
- 2 Tablespoons water
- 2 Packages (6 ounces each) Driscoll's Blueberries
Directions
- PREHEAT oven to 350°F.
- BUTTER or COAT with cooking spray a 9-inch springform pan.
- PLACE 2 cups slivered almonds into bowl of a food processor.
- ADD 2 tablespoons granulated sugar.
- PROCESS mixture until almonds are finely ground.
- ADD 2 tablespoons melted butter.
- PROCESS just until ingredients are combined.
- PACK mixture into bottom of springform pan.
- BAKE until crust is lightly golden and set, about 15 minutes.
- ALLOW crust to cool completely.
- REDUCE oven temperature to 300°F.
- WRAP springform pan with triple layer of heavy-duty aluminum foil, making sure foil reaches top of pan.
- BRING a large pot of water to boil.
- PLACE two 8-ounce packages cream cheese into bowl of an electric mixer.
- MIX on low speed until cream cheese is completely smooth WHILE SCRAPING down mixer attachments and sides of bowl as needed.
- ADD two 8-ounce packages mascarpone cheese.
- MIX on low speed until mixture is completely smooth WHILE SCRAPING down mixer attachments and sides of bowl as needed.
- ADD 1 1/3 cup granulated sugar.
- MIX on low speed until mixture is completely smooth WHILE SCRAPING down mixer attachments and sides of bowl as needed.
- ADD scrapings from 1 vanilla bean and 1 teaspoon vanilla extract.
- MIX on low speed until mixture is completely smooth WHILE SCRAPING down mixer attachments and sides of bowl as needed.
- ADD 4 large eggs, one at a time, WHILE MIXING on low speed.
- POUR batter into cooled crust.
- PLACE springform pan into a large roasting pan.
- PLACE roasting pan into oven.
- CAREFULLY FILL roasting pan with boiling water halfway up side of springform pan.
- BAKE 1 hour 30 minutes or until edge of cheesecake is set and center jiggles slightly.
- CAREFULLY REMOVE roasting pan from oven.
- CAREFULLY REMOVE springform pan from roasting pan.
- ALLOW cheesecake to cool completely on a wire rack.
- CHILL cheesecake in refrigerator until cold throughout, 4 to 6 hours or overnight.
- PLACE 4 tablespoons sugar into a medium saucepan.
- ADD 2 tablespoons water.
- SIMMER over medium-high heat until sugar is dissolved.
- REDUCE heat to medium-low.
- ADD two 8-ounce packages blueberries.
- COOK WHILE STIRRING occasionally until juices release and blueberries soften, about 5 minutes.
- ALLOW berry mixture to cool slightly.
- SPOON blueberry mixture over cooled cheesecake.
- SERVE immediately or store in refrigerator for up to several days until ready to serve.
