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Blueberry Mascarpone Cheesecake
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Blueberry Mascarpone Cheesecake
Prep Time
25 mins
Cook Time
1 hr
Total Time
1 hr 25 mins
 
A lighter, creamier take on the traditional cheesecake
Course: Dessert
Cuisine: Italian
Keyword: blueberry sauce, cheesecake recipe
Author: Jackie
Ingredients
Crust
  • 1 cup chopped pecans
  • ⅔ cup graham cracker crumbs
  • 3 tablespoons sugar
  • 1 tablespoon unsalted butter melted
Filling
  • 2 8-ounce packages cream cheese, softened to room temperature
  • 2 8-ounce containers mascarpone cheese, softened to room temperature
  • 1 ¼ cups sugar
  • 1 tablespoon all-purpose flour
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 4 large eggs room temperature
Topping
  • 2 cups fresh or frozen blueberries
  • ½ cup water
  • ¾ cup white sugar
  • 2 tablespoons cornstarch
Instructions
Crumb Crust
  1. Preheat your oven to 350 degrees F.
  2. Spray a 9" round spring form pan with nonstick spray.
  3. Finely pulse graham crackers and pecans in a food processor.
  4. Add sugar, salt and melted butter and mix well. Press crumb mixture into the bottom of the pan.
  5. Put in freezer while you make the filling.
Cheesecake Filling
  1. Beat mascarpone and the cream cheese on high for 2 minutes. Add sugar and flour and beat on medium for another 2 minutes.
  2. Add vanilla, lemon juice and eggs, one at a time, scraping the bowl after each addition to avoid unmixed strips of cream cheese.
  3. Pour filling into pan.
  4. Cover bottom and sides of cheesecake pan with foil (to prevent water from seeping in) and set in larger roasting pan.
  5. Pour boiling water in roasting pan so that it reaches approx. halfway up cheesecake pan.
  6. Bake at 350 degrees for 1 hour or until the center is slightly jiggly.
  7. Remove from oven and allow to thoroughly cool then place in the refrigerator to chill for at least 6 hours.
Topping
  1. Add all topping ingredients to a saucepan set over medium heat.
  2. Simmer gently until sauce is thick enough to coat the back of a metal spoon, 5-7 minutes, stirring regularly.
  3. Remove from heat and bring to room temperature.
  4. Pour over cheesecake right before serving.