Mascarpone Cheesecake with Blueberry Compote and Minty Whipped Lemonade
- Level: Intermediate
- Yield: 8 mini cheesecakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 1096
- Total Fat
- 76
- Saturated Fat
- 41
- Carbohydrates
- 97
- Dietary Fiber
- 4
- Sugar
- 82
- Protein
- 14
- Cholesterol
- 298
- Sodium
- 532
- Total: 1 hr 30 min
- Active: 1 hr
Ingredients
Cheesecake:
2 cups graham cracker crumbs (from 2 packages/sleeves)
1 3/4 cup sugar
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
4 tablespoons melted butter
8 ounces cream cheese, at room temperature
8 ounces mascarpone, at room temperature
1 1/2 cups sour cream
2 teaspoons vanilla extract
Juice and zest of 2 Meyer lemons
4 large eggs
3 cups blueberries
1/2 cup water
3 star anise
Almond Tuile:
1 stick (8 tablespoons) butter, melted
1/2 cup sugar
3/4 cup sliced almonds
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
2 tablespoons heavy cream
Whipped Lemonade:
1 1/2 cups heavy cream
3 cups ice
6 mint leaves, plus more for garnish
1/2 cup lemon juice
1/2 cup plus 2 tablespoons sweetened condensed milk
1 lemon, zested
Directions
Special equipment:
eight 4-inch baking rings- 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.