Vanilla Mascarpone Blueberry Cheesecake
Cheesecake is believed to have originated in ancient Greece and was served to athletes during the first Olympic games.
This is vegetarian recipe. Dish can be prepared in 210 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Vanilla Mascarpone Blueberry Cheesecake
Ingredients
Instructions
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Preheat the oven to 325°F (160°C).
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In a bowl, combine graham cracker crumbs and melted butter. Press onto the bottom of a 9-inch (23 cm) springform pan.
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In a large mixing bowl, beat cream cheese, mascarpone cheese, sugar, and vanilla extract until smooth. Add eggs, one at a time, beating well after each addition.
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In a separate bowl, toss blueberries with flour and lemon zest. Gently fold the blueberries into the cream cheese mixture.
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Pour the mixture over the crust in the springform pan. Smooth the top with a spatula.
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Bake for 55-60 minutes or until the center is set and the top is lightly golden.
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Remove from the oven and let it cool in the pan for 10 minutes.
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Run a knife around the edges of the pan to loosen the cheesecake.
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Remove the sides of the springform pan and let the cheesecake cool completely on a wire rack.
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Refrigerate for at least 2 hours or overnight.
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Serve chilled with whipped cream and garnish with fresh mint leaves.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 30g47%
- Total Carbohydrate 40g14%
- Sugars 25g
- Protein 6g12%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
