-
1
Preheat oven to 180C.
-
2
Place almonds and sugar in bowl of a food processor and process until finely ground.
-
3
Combine almond mixture and butter in a medium bowl.
-
4
Pack into a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter).
-
5
Wrap pan with triple layer of heavy-duty aluminium foil, making sure that foil reaches top of side of pan.
-
6
Bake until lightly golden and set, about 15 minutes and remove from oven.
-
7
Let cool completely.
-
8
Reduce oven temperature to 150C.
-
9
Fill a large saucepot with water and bring to a boil over high heat.
-
10
Mix cream cheese, mascarpone, sugar, and scrapings from vanilla bean in an electric mixer on low speed until blended.
-
11
Add vanilla extract.
-
12
Add eggs, 1 at a time, on low speed.
-
13
Pour batter into cooled crust.
-
14
Place cake pan in a larger roasting pan and fill halfway up side of cake pan with boiling water.
-
15
Bake for 1 hour and 30 minutes or until edges are set and centre jiggles slightly.
-
16
Remove from the oven when set.
-
17
Remove cake pan from water bath and let cool completely on a wire rack.
-
18
Place in refrigerator and chill for 4-6 hours or overnight.
-
19
Bring sugar and water to a simmer in a medium saucepan over medium-high heat.
-
20
Reduce heat to medium-low and add blueberries.
-
21
Cook, stirring frequently, until juices release and thicken and blueberries soften, about 5 minutes.
-
22
Let cool slightly.
-
23
Spoon blueberry mixture on top of cooled cheesecake.
