Baked blueberry and mascarpone cheesecake
- Published: 31 Jul 11
- Updated: 18 Mar 24
We adore this wonderfully luxurious cheesecake recipe. The richness is lifted by pockets of blueberry juiciness.
For a more portable blueberry treat, consider our blueberry cheesecake blondies.
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Serves 12
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Takes 10 minutes to make, 45-60 minutes to cook, plus chilling
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Ingredients
- 50g butter, melted, plus extra for greasing
- 200g stem ginger biscuits, crushed
- 1 vanilla pod
- 400g mascarpone
- 350g cream cheese
- 125g caster sugar
- 2 tbsp cornflour
- 3 free-range eggs
- Grated zest of 1 small orange
- 300g blueberries
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Method
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, 24cm non-stick springform cake tin with butter. Mix the biscuit crumbs with the melted butter and spoon into the tin. Pat down evenly and firmly with the back of a metal spoon to form the base. Chill for 10 minutes.
- Split the vanilla pod and scrape out the seeds with the tip of a small knife (keep the pod for making vanilla sugar). Put the seeds in a large bowl with the mascarpone, cream cheese, caster sugar, cornflour, eggs and orange zest. Using an electric whisk, beat until well blended.
- Stir all but a handful of the blueberries into the mixture and pour it into the tin. Put the tin on a baking sheet, then scatter over the remaining blueberries, pushing them into the mixture. Bake for 45 minutes to 1 hour until golden brown and almost set – it will still be a little wobbly in the centre but will firm up as it cools. Open the oven door, but leave the cheesecake to cool inside the oven before removing it from the tin. Chill, covered, for a few hours or overnight, then serve.
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- Recipe from August 2011 Issue
Nutrition
Nutrition: per serving
- Calories
- 458kcals
- Fat
- 35.2g fat (22.4g saturated)
- Protein
- 5.9g protein
- Carbohydrates
- 28.1g carbs (18.5g sugars)
- Fibre
- trace fibre
- Salt
- 0.6g salt
delicious. tips
This cheesecake benefits from a night in the fridge, so make it a day ahead if possible. Serve with a drizzle of single cream.
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[…] 10. Baked Blueberry And Mascerpone Cheesecake […]
It was my first cheesecake.
I baked two cakes simultaneously, one for testing, the other for guests. I ate the first one immediately and was so disappointed in the taste, and the color, and the texture. Like overdone omelette.
But when the guests came the next day, it turned out so delicious — the taste changed, I swear. The texture also became more fluffy than of cheesecakes in coffeehouses in my city.
Thank you for your comment and for sharing the feedback with us! Each recipe we publish has been tested three or more times to ensure consistency, so we are sorry to hear this. Cheesecakes do need time to chill – it sounds like the first one may have been eaten too soon before chilling. We can understand the urgency to eat this!
I love this recipe because the ingredients are so simple and readily available and yet the outcome just transports you to a different world of indulgence and sensational taste! I’m so looking forward to my home grown blueberries being ready so that I can make the recipe over and over – maybe with a few little twists of my own such as Sicillian lemons instead of the lime – mmmmmm delicious!