Jul 272020

Mascarpone Cheesecake with White Peaches and Blueberry Balsamic Syrup

Mascarpone Cheesecake with White Peaches and Blueberry Balsamic Syrup

Mascarpone cheese adds a creamy richness to this cheesecake and the white peaches pair deliciously with the blueberries and balsamic syrup.

Serves 10-12


For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/2 cup ground almonds (almond meal)
  • 1/3 cup sugar
  • 5 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:

  1. 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.

For filling:

  1. 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.
  2. Puree diced peaches in mini processor or blender until smooth. Beat peach puree into batter.
  3. 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.
  4. 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:

  1. 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.

To assemble:

  1. 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.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+