Blueberry Mascarpone Cheesecake
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 332
- Total Fat
- 22
- Saturated Fat
- 13
- Carbohydrates
- 28
- Dietary Fiber
- 1
- Sugar
- 24
- Protein
- 6
- Cholesterol
- 117
- Sodium
- 200
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.