Mascarpone Cheesecake with Warm Blueberry Sauce
1 cup finely crushed macaroons
3 tablespoons melted butter
8 ounces mascarpone cheese
2 pkgs. (8 oz. each) cream cheese, softened
3/4 cup sugar
2 eggs, beaten
juice and grated zest from 1/2 lemon
1 teaspoon vanilla
2 cups wild blueberries
1/2 cup water
1/4 cup sugar
1 teaspoon lemon juice
2 teaspoons cornstarch
Preheat oven to 300ºF.
Place a heatproof bowl of water on bottom rack of oven. The steam will prevent a skin from forming while the cheesecake bakes. Butter the base of a 9-inch springform cake pan.
Combine the crushed macaroons with melted butter and press firmly into bottom of prepared pan.
In large bowl, beat together mascarpone and cream cheese until smooth, beat in the sugar, eggs, lemon juice, zest, and vanilla until well combined. Spoon the mixture over the crust and bake 30 min. until the cake appears just set. Turn off the oven, leave cake in until completely cooled.
Cover with foil or plastic wrap, refrigerate at least 4 hours or overnight. Before loosening the sides of the pan, run a knife around the edges of the cheesecake. Leave the cake on the pan base to serve.
To make the sauce: Combine 1 cup of blueberries with 1/4 cup water, the sugar, and lemon juice in a small saucepan. Bring to a boil, reduce heat and simmer for 10 minutes. Meanwhile, mix the cornstarch, remaining water and stir into the blueberry sauce. Bring back to a simmer, stirring until thickened. Stir in remaining blueberries, remove from heat and allow to cool slightly. Spoon the warm sauce over individual slices of cheesecake.