Vanilla Mascarpone Blueberry cheesecake

Hello everybody, it is Drew, welcome to my 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 tasty. This is gonna smell and look delicious.

Vanilla Mascarpone Blueberry cheesecake is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It's easy, it is fast, it tastes yummy. Vanilla Mascarpone Blueberry cheesecake is something which I have loved my entire life. They're fine and they look fantastic.

Many things affect the quality of taste from Vanilla Mascarpone Blueberry cheesecake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vanilla Mascarpone Blueberry cheesecake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vanilla Mascarpone Blueberry cheesecake is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Vanilla Mascarpone Blueberry cheesecake using 16 ingredients and 7 steps. Here is how you cook it.

Thought I might experiment a bit with cheesecakes

Ingredients and spices that need to be Take to make Vanilla Mascarpone Blueberry cheesecake:

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

Steps to make to make 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.

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