Blueberry and Ginger Marscapone Cheesecake

A while back, I made a delicious Blueberry and Ginger Marscapone Cheesecake from the September 2019 edition of Delicious magazine.  I had purchased the magazine for the caramel cheesecake recipe featured on the cover, but that edition is full of wonderful cheesecake recipes.  The blueberry one looked so luscious that I had to try it.

The finished product certainly did not disappoint:   

The berry topping went perfectly with the creamy ginger cheesecake beneath:

To make this cheesecake, you will need:

2 sheets frozen shortcrust pastry, thawed (or make your own, like me)
1 1/2 cups sugar
500g cream cheese, softened and cubed
1 tablespoon cornflour
3 eggs
2 teaspoons vanilla
1 tablespoon + 1/2 teaspoon ground ginger
500g marscapone
250g blueberries

Preheat your oven to 220 degrees Celsius.

Grease a 22cm springform pan (I also lined it with baking paper).

Cut a circle of pastry to fit the bottom of the springform pan, then cut strips of pastry to line the sides of the springform pan, pressing together to form a sealed crust.  Freeze the pastry base for 20 minutes, then line the pastry with baking paper and pour in baking weights or rice.  Put the pan onto a baking tray and bake the pastry base in the oven for 20 minutes, then remove the weights or rice and bake for a further 15 minutes or until the pastry base has dried and is golden.  Remove the pastry base from the oven to cool, and reduce the oven temperature to 160 degrees Celsius.

Put 1 cup of the sugar and the cream cheese into the bowl of a stand mixer and beat until smooth.  Beat in the cornflour, then add the eggs, one at a time, beating well between each addition.

Beat in the vanilla, 1 tablespoon of the ginger and the marscapone until the mixture is thick and smooth.  Scrape the mixture into the pastry case, smoothing the top.  

Bake the cheesecake in the oven for 1 hour 25 minutes or until set with a slight wobble in the centre.  Turn off the oven and allow the cheesecake to cool completely in the oven with the door just slightly ajar.

Remove the cooled cheesecake from the oven and chill it in the fridge for at least 4 hours.

For the blueberry topping, put the blueberries, the 1/2 cup of sugar and 1/2 teaspoon ginger in a saucepan with two tablespoons of water.  Bring the mixture to a simmer, stirring to dissolve the sugar, then simmer until thickened, around 5 minutes. Cool the topping completely before pouring on top f the cheesecake for serving.