Blueberry Cheesecake
Blueberry Cheesecake
Platter with vanilla mascarpone blueberry cheesecake with a slice taken out of it
Blueberry Cheesecake

Description

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.

Crust
  • 2 Cups slivered almonds
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons unsalted butter, melted
Filling
  • 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
Topping
  • 4 Tablespoons sugar
  • 2 Tablespoons water
  • 2 Packages (6 ounces each) Driscoll's Blueberries
Crust
  1. PREHEAT oven to 350°F.
  2. BUTTER or COAT with cooking spray a 9-inch springform pan.
  3. PLACE 2 cups slivered almonds into bowl of a food processor.
  4. ADD 2 tablespoons granulated sugar.
  5. PROCESS mixture until almonds are finely ground.
  6. ADD 2 tablespoons melted butter.
  7. PROCESS just until ingredients are combined.
  8. PACK mixture into bottom of springform pan.
  9. BAKE until crust is lightly golden and set, about 15 minutes.
  10. ALLOW crust to cool completely.
Filling
  1. REDUCE oven temperature to 300°F.
  2. WRAP springform pan with triple layer of heavy-duty aluminum foil, making sure foil reaches top of pan.
  3. BRING a large pot of water to boil.
  4. PLACE two 8-ounce packages cream cheese into bowl of an electric mixer.
  5. MIX on low speed until cream cheese is completely smooth WHILE SCRAPING down mixer attachments and sides of bowl as needed.
  6. ADD two 8-ounce packages mascarpone cheese.
  7. MIX on low speed until mixture is completely smooth WHILE SCRAPING down mixer attachments and sides of bowl as needed.
  8. ADD 1 1/3 cup granulated sugar.
  9. MIX on low speed until mixture is completely smooth WHILE SCRAPING down mixer attachments and sides of bowl as needed.
  10. ADD scrapings from 1 vanilla bean and 1 teaspoon vanilla extract.
  11. MIX on low speed until mixture is completely smooth WHILE SCRAPING down mixer attachments and sides of bowl as needed.
  12. ADD 4 large eggs, one at a time, WHILE MIXING on low speed.
  13. POUR batter into cooled crust.
  14. PLACE springform pan into a large roasting pan.
  15. PLACE roasting pan into oven.
  16. CAREFULLY FILL roasting pan with boiling water halfway up side of springform pan.
  17. BAKE 1 hour 30 minutes or until edge of cheesecake is set and center jiggles slightly.
  18. CAREFULLY REMOVE roasting pan from oven.
  19. CAREFULLY REMOVE springform pan from roasting pan.
  20. ALLOW cheesecake to cool completely on a wire rack.
  21. CHILL cheesecake in refrigerator until cold throughout, 4 to 6 hours or overnight.
Topping
  1. PLACE 4 tablespoons sugar into a medium saucepan.
  2. ADD 2 tablespoons water.
  3. SIMMER over medium-high heat until sugar is dissolved.
  4. REDUCE heat to medium-low.
  5. ADD two 8-ounce packages blueberries.
  6. COOK WHILE STIRRING occasionally until juices release and blueberries soften, about 5 minutes.
  7. ALLOW berry mixture to cool slightly.
  8. SPOON blueberry mixture over cooled cheesecake.
  9. SERVE immediately or store in refrigerator for up to several days until ready to serve.
Calories 364.12
Total Fat 30.72 g
Saturated Fat 14.24 g
Cholesterol 129.19 mg
Sodium 122.87 mg
Total Carbohydrates 19.53 g
Dietary Fiber 1.55 g
Protein 7.56 g