Mascarpone cheese adds a creamy richness to this cheesecake and the white peaches pair deliciously with the blueberries and balsamic syrup.
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/2 cup ground almonds (almond meal)
- 1/3 cup sugar
tablespoons salted butter, melted
For the filling:
- 2 (8-ounce) packages mascarpone cheese
- 2 (8-ounce) packages cream cheese
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 4 large eggs
- 1/2 teaspoon vanilla extract
- 2 medium white peaches, washed, peeled, and roughly chopped
For the blueberry balsamic syrup:
- 1 cup balsamic vinegar
- 1/4 cup sugar
- 1 cup fresh blueberries, divided
- 2 white peaches, thinly sliced
For the crust:
- Preheat oven to 335°F. Blend graham cracker crumbs, ground almonds, sugar, and butter in processor until moist clumps form. Grease the bottom of a 10-inch-diameter springform pan and line with a square of parchment, lock into place allowing the excess parchment to extend beyond the sides (this will make it easier to transfer to a serving platter). Press crust mixture onto bottom and half-way up sides of. Bake until golden brown, about 12 minutes. Transfer crust to rack to cool.
- Using an electric mixer, beat mascarpone, cream cheese, sugar, and flour in large bowl until blended. Beat in eggs 1 at a time; add vanilla extract.
- Puree diced peaches in mini processor or blender until smooth. Beat peach puree into batter.
- Pour filling into crust. Bake until edges are raised and dry and center is softly set, about 1 1/2 hours. If top starts to brown before the center is set, tent with foil so the top does not burn.
- Place hot cheesecake directly in refrigerator. Chill uncovered overnight. Don’t worry if the cake collapses down, it makes a nice “nest” for the white peaches and blueberries.
For the syrup:
- Place the vinegar, 3/4 cup of the blueberries, and sugar in a small saucepan. Mash the blueberries with a potato masher and boil until mixture reduces and thickens, about 15 minutes. Cool slightly and strain through a fine mesh sieve. Set aside.
- Run a knife around the edges of the cheesecake; remove pan sides. Top with a swirl of peach slices, drizzle with blueberry balsamic vinegar syrup, and sprinkle with remaining 1/4 cup of fresh blueberries, and serve.