Blueberry Mascarpone Cheesecake

Name: Blueberry Mascarpone Cheesecake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 473 milliliters blueberries, fresh or frozen, thawed; 227 grams package cream cheese, softened; 10 servings Whipped cream or creme fraiche (store-bought or homemade; optional); 3 larges eggs; 3 Tbsps all-purpose flour; 2 teaspoons fresh lemon juice; 2 teaspoons finely grated lemon zest; 340 grams (1 1/ 2 cups) mascarpone cheese, softened; 177 milliliters 3/4 cup plus about 2 tablespoons sugar, plus more for the pan; 10 servings Unsalted butter for the pan; 1 teaspoon vanilla extract

Blueberry Mascarpone Cheesecake is a vegetarian recipe with 10 servings. One serving contains 393 calories, 6g of protein, and 31g of fat. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up blueberries, vanillan extract, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 350 degrees F and position a rack in the middle. Butter a 9-by-2-inch round cake pan or a 9-inch springform pan and dust with sugar, tilting the pan to coat and discarding any excess.

Ingredients you will need

Butter

Sugar

Equipment you will use

Springform Pan

Oven

In a large bowl, with an electric mixer on medium speed, beat the mascarpone, cream cheese, 3/4 cup sugar, 1 teaspoon of the lemon zest, lemon juice, and vanilla until smooth, about 2 minutes, scraping down the sides of the bowl once.

Ingredients you will need

Cream Cheese

Lemon Juice

Lemon Zest

Mascarpone

Vanilla

Sugar

Equipment you will use

Hand Mixer

Bowl

Add the eggs, one at a time, beating well after each addition. Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.

Ingredients you will need

All Purpose Flour

Egg

Equipment you will use

Blender

Bowl

Pour the batter into the pan.

Equipment you will use

Frying Pan

Bake until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes.

Equipment you will use

Toothpicks

Oven

Let the cake cool in its pan on a rack for 15 to 20 minutes. Run a knife around the sides of the cheesecake. If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate. If using a springform pan, remove the sides and set the bottom on a serving plate.

Equipment you will use

Springform Pan

Knife

Let cool completely.

In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest. If using fresh berries, crush a few with the back of a spoon to encourage juices to form. (Taste the fruit; if it's too tart, add another teaspoon of sugar.)

Ingredients you will need

Blueberries