Blueberry Mascarpone Cheesecake

Yield:
8 to 10 servings
Ingredients
  • Unsalted butter for the pan
  • 3/4 pound (1 1/ 2 cups) mascarpone cheese, softened
  • 1 8 -ounce package cream cheese, softened
  • 3/4 cup plus about 2 tablespoons sugar, plus more for the pan
  • 2 teaspoons finely grated lemon zest
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 3 tablespoons all-purpose flour
  • 2 cups blueberries, fresh or frozen, thawed
  • Confectioners' sugar, for dusting (optional)
  • Whipped cream or creme fraiche (store-bought or homemade; optional)
Directions
  • 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.

  • 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. 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.

  • Pour the batter into the 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. 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. 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.)

  • When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake. Cut and serve with a dollop of whipped cream or creme fraiche, if you like.

My grandmother Alma made the best cheesecakes on the planet, including a white chocolate cheesecake that was to die for. My grandmother used Philly cream cheese, but I also add mascarpone to my cheesecake, for a flavor that is a little lighter and less sweet, yet still rich and delicious.


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