Mascarpone + Blueberry Cheesecake With Salted Ginge

Name: Mascarpone + Blueberry Cheesecake With Salted Ginger + Hazelnut Base (Gf)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 cup hazelnut meal; 1.5 cups gluten-free gingernut biscuits, crushed; 80 grams unsalted butter, melted; 1 teaspoon sea-salt flakes; 2 tablespoons raw caster sugar; Cheesecake Mixture & Blueberry Topping; 500 grams cream cheese, at room temperature; 500 grams mascarpone, at room temperature; 1 1/3 cups raw caster sugar; 4 eggs; 1 vanilla bean, scraped; 2 tablespoons fresh lime juice; 1 tablespoon vanilla extract; 250 grams frozen blueberries; 4 tablespoons caster sugar; 2 tablespoons water

Servings: persons

Base
1 cup hazelnut meal
1.5 cups gluten-free gingernut biscuits, crushed
80 grams unsalted butter, melted
1 teaspoon sea-salt flakes
2 tablespoons raw caster sugar
Cheesecake Mixture & Blueberry Topping
500 grams cream cheese, at room temperature
500 grams mascarpone, at room temperature
1 1/3 cups raw caster sugar
4 eggs
1 vanilla bean, scraped
2 tablespoons fresh lime juice
1 tablespoon vanilla extract
250 grams frozen blueberries
4 tablespoons caster sugar
2 tablespoons water

1
Preheat oven to 180 degrees celsius, and grease and line a 23cm loose-bottom cake pan.
2
Mix all ingredients together in food processor (or bowl) and mix (or stir) until mixture resembles bread crumbs.
3
Press mixture evenly into cake pan and place in oven for 15 minutes. Remove from oven until room temperature, then chill in fridge.
4
For the cheesecake, place all ingredients in a food processor and give it a thorough mix until it's properly combined. The mixture should be quite wet, but that's okay.
5
Using a pastry brush, grease the sides of the cake pan with melted butter. This will stop the cheesecake mixture from sticking.
6
Pour mixture over chilled base and place in oven to bake for 65 minutes. Turn oven off, leave door ajar, and low the cheesecake to sit in oven for one hour. Cover and chill cheesecake for at least 4 hours, preferably overnight.
7
For the blueberry topping, place sugar and water together in saucepan and bring to a boil. Add berries, turning heat down to medium, and cooking for five minutes. Stir occasionally. The mixture should be thicker and most liquid should be absorbed into the berries. You may need more or less sugar depending on the tartness of the berries.
8
Allow the sauce to cool slightly before spooning on cheesecake and allowing to chill again before serving.

1252

kcal

Calories

Fat

125

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.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
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 17 ingredients. The key ingredients include: Base, 1 cup hazelnut meal, 1.5 cups gluten-free gingernut biscuits, crushed, 80 grams unsalted butter, melted, and more.

Yes, Mascarpone + Blueberry Cheesecake With Salted Ginger + Hazelnut Base (Gf) 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!

Mascarpone + Blueberry Cheesecake With Salted Ginger + Hazelnut Base (Gf)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions