Blueberry Mascarpone Cheesecake Recipes

MASCARPONE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.

MASCARPONE CHEESECAKE WITH BLUEBERRY COMPOTE AND MINTY WHIPPED LEMONADE

Steps:

• For the cheesecake: Preheat the oven to 350 degrees F.
• Stir together the graham cracker crumbs, 1/4 cup of the sugar, the ginger, cinnamon, salt and melted butter in a large bowl.
• Add the cream cheese, mascarpone, sour cream, vanilla extract, zest and juice of 1 of the Meyer lemons and 1 cup of the sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high speed until incorporated. Reduce the speed to low and add the eggs, one at a time, and beat until fully combined.
• Set eight 4-inch baking rings onto a sheet tray lined with a silicone baking mat. Fill each ring mold with 2 tablespoons of the graham cracker crust and pat firmly to create a crust on the bottom. Pour the cheesecake mixture into the ring molds and fill two-thirds of the way to the top. Place into the oven and bake until no longer jiggly and the center is set, 25 to 30 minutes, rotating the pan halfway through. Place into the fridge to chill for at least 30 minutes. Run an offset spatula around the inner edges of the cheesecake to release the cheesecake from the mold.
• Add the blueberries, water, the remaining 1/2 cup sugar, the star anise and the remaining Meyer lemon juice and zest into a small saucepan. Turn the heat to medium and bring the mixture to a boil. Reduce the heat to a simmer and cook until the mixture has thickened, 15 to 20 minutes.
• For the almond tuile: Preheat the oven to 350 degrees F.
• Add the butter, sugar, almonds, flour, vanilla and salt to a small saucepan. Stir until the butter is melted and starts to bubble, then add the heavy cream. Turn off the heat and allow to cool down. Line a sheet tray with a silicone baking mat. Spoon 1-tablespoon mounds onto the baking mat, spaced at least 2 inches apart. Place into the oven and bake until they just begin to turn golden brown, 5 to 7 minutes. Remove from the oven and allow to cool. To remove the tuiles, carefully lift with an offset spatula.
• For the whipped lemonade: Whip the heavy cream to soft peaks. Add the ice, mint, lemon juice and sweetened condensed milk to a blender. Blend on high until smooth. Add in two-thirds of the whipped cream and blend to combine. Pour into glasses and garnish with the remaining whipped cream, lemon zest and mint leaves.
• Top the cheesecake with the blueberry compote and garnish with the almond tuile. Serve alongside the whipped lemonade.

MINI BLUEBERRY-MARSCARPONE PIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Set out six 6-inch mini pie tins.
• Roll dough out and cut a circle to fit the bottom and sides of a pie tin. Place crust in the tin, then crimp the edges and poke the bottoms and sides with a fork. Continue, re-rolling the dough as necessary, to make remaining crusts.
• Place a round piece of parchment paper on top of each crust and add pie weights.
• Bake crusts in the preheated oven until edges are golden, 12 to 15 minutes. Carefully remove the weights and parchment paper. Let crusts cool to room temperature, about 30 minutes.
• While the crusts are cooling, blend 2 cups blueberries and lemon juice in a blender until smooth, 1 to 2 minutes. Transfer to a small saucepan and add gelatin. Cook over medium heat, stirring constantly, until gelatin has completely dissolved, about 4 minutes. Transfer to a bowl and cool to room temperature, about 30 minutes.
• Stir mascarpone cheese and 1/4 cup sugar into the cooled blueberry mixture until well combined.
• Beat 1 1/2 cups heavy cream and 1 teaspoon vanilla with an electric mixer until foamy, about 30 seconds. Increase speed slowly to medium-high and gradually beat in remaining 1/4 cup sugar until stiff peaks form, about 1 minute. Gradually fold whipped cream mixture into the blueberry mixture. Spoon evenly into the cooled pie crusts.
• Cover and chill in the refrigerator for at least 4 hours, or overnight.
• When ready to serve, whip remaining remaining 1/2 cup heavy cream and 1/2 teaspoon vanilla together. Slowly mix in 1 tablespoon sugar until whipped cream forms.
• Top each pie with whipped cream and blueberries.