Blueberry Mascarpone Cheesecake Recipe

Name: Blueberry Mascarpone Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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)

Servings: persons

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)

1
Preheat the oven to 350 degrees F and position a rack in the middle.
2
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.
3
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.
4
Add the eggs, one at a time, beating well after each addition.
5
Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.
6
Pour the batter into the pan.
7
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.
8
Let the cake cool in its pan on a rack for 15 to 20 minutes.
9
Run a knife around the sides of the cheesecake.
10
If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate.
11
If using a springform pan, remove the sides and set the bottom on a serving plate.
12
Let cool completely.
13
In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest.
14
If using fresh berries, crush a few with the back of a spoon to encourage juices to form.
15
(Taste the fruit; if it's too tart, add another teaspoon of sugar.)
16
When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake.
17
Cut and serve with a dollop of whipped cream or creme fraiche, if you like.

768

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Blueberry Mascarpone Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blueberry Mascarpone Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions