Creamy Blueberry Delight
Indulge in the lusciousness of this creamy mascarpone cheesecake loaded with juicy blueberries atop a buttery biscuit crust. A perfect blend of tangy sweetness that will leave you craving for more.
ingredients
- 2 cups biscuit crumbs
- 1/2 cup unsalted butter, melted
- 16 oz mascarpone cheese
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 1/2 cups fresh blueberries
- 1 tbsp all-purpose flour
- 1 tbsp lemon zest
steps
- 1.
Preheat the oven to 325°F. Mix biscuit crumbs and melted butter. Press into the base of a greased 9-inch springform pan. Chill for 15 minutes.
- 2.
In a mixing bowl, beat mascarpone, sugar, and vanilla until smooth. Add eggs, one at a time, beating well after each addition.
- 3.
In a separate bowl, toss blueberries with flour and lemon zest to coat. Gently fold the blueberries into the mascarpone mixture.
- 4.
Pour the batter onto the prepared crust and smooth the top. Bake for 50-60 minutes or until the center is set but slightly wobbly.
- 5.
Turn off the oven and let the cheesecake cool inside for 1 hour, then refrigerate for at least 4 hours or overnight before serving.
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