This rich and creamy blueberry vanilla bean cheesecake has a crust made from slivered almonds, The smooth blend of cream cheese and mascarpone cheese (Italian cream cheese) has a sophisticated flavor that pairs perfectly with a topping of barely-cooked juicy blueberries and strawberries.
125 g slivered almonds, toasted
75 g graham cracker crumbs
35 g sugar
4 Tbs. melted butter
Cheesecake Filling:2 (8-oz) packages of cream cheese, room temperature
2 (8-oz) mascarpone cheese, room temperature
200 g sugar
1 tsp. lemon juice (you can add some zest to it too)
1/2 vanilla bean seeds or 1 tsp of vanilla extract
4 large eggs, room temperature
Preheat oven to 350 F
Wrap the outside of the pan with aluminum foil (you can triple-wrap this to make sure that the water doesn't seep in)
To make the crust, grind finely the almonds, sugar and graham cracker in a food processor.
Add the melted butter and process until moist crumbs form.
To save time, I usually use ready-use almond powder (the one I used to make macarons), this way, I don't have to use my big food processor to do the job
Press the mixture onto the bottom of 9" springform pan
Bake until it is set and beginning to brown about 12-15 minutes. Let cool
Decrease the oven temperature to 325 F
To make the filling, beat the cream cheese, mascarpone cheese, and sugar with a paddle attachment until smooth and creamy, occasionally scraping down the sides of the bowl
Add lemon juice, zest (if using, or you can also rub the zest with the sugar in the beginning), and vanilla bean
Add the eggs one at a time, beating just until blended after each addition
Pour cheese mixture onto the cooled crust
Prepare a waterbath (classic method for cheesecake and custard preparation)
Place the springform pan in a waterbath and bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour and 10 minutes (the cheesecake will firm up after cooled)
Transfer the cake on a rack and cool for 1 hour. Refrigerate until the cheesecake is cold, overnight and up to two days.
Serve it plain or with any condiments you like.