Sugar Crusted Mascarpone Cheesecake with Blueberries

I do love a cheesecake. I have never made one and was a little intimidated by the notion. BUT, I had mascarpone in my fridge (impulse purchase) and wanted to do something fun! This recipe is based on Cat Cora's Cheesecake recipe from the Food Network.

 

 

 

 

Unsalted Butter for the pan

8 oz. Mascarpone Cheese, softened

1- 8 oz. Package Cream Cheese, softened

3/4 cup + 2 Tbsp. Sugar, plus more for the pan

2 Tsp. Lemon Zest

3 Tsp. Fresh Lemon Juice

1 Tsp. Vanilla Extract

3 Eggs

3 Tbsp. All-Purpose Flour

1 Pint Fresh Blueberries

 

Preheat the oven to 350 and move the rack to the middle.

Butter the 8" round pan (or springform if you have one), heavily sprinkle sugar to cover all the butter and shake off excess.

 

In a mixer, add mascarpone, cream cheese, 3/4 cup sugar, 1 Tsp. lemon zest, 2 Tsp. lemon juice and vanilla extract. Mix on medium for 2 minutes. Add one egg at a time, mixing each completely in.

Turn mixer to low and add flour. Mix thoroughly, making sure to scrape the sides of the bow.

 

Pour the mixture into the pan and place in oven. Cook 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. Let the cake cool in its pan on a rack for 15 to 20 minutes (when you take it out of the oven it looks like a soufflé- the center will drop). Run a knife around the sides of the cheesecake. Put a serving plate over the pan and flip the cheesecake onto the plate (or set on plate and  remove sides of springform). Let cool completely. If in a hurry, place in the refrigerator.

 

In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest and 1 teaspoon of lemon juice. Crush a few berries with the back of a spoon to encourage juices to form.

 

Cut and serve cheesecake with the blueberry sauce.

 

This recipe was just as good as it sounds! I didn't have a round pan on hand, so I used a pie dish (thus the flattened version). It was extremely creamy and I can imagine serving it with numerous other toppings...perhaps fresh strawberries and dark chocolate, or with a crushed oreo crust? A really great staple cheesecake recipe.

 

-e