Blueberry Mascarpone Cheesecake Recipes

Steps:

• Special equipment: a 3 1/2-inch round cookie cutter
• Line a baking sheet with parchment paper. Set aside.
• In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
• Using a 3 1/2-inch round cookie cutter, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges. Refrigerate for 10 minutes.
• While the pastry is chilling: In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.) Fry the turnovers for 1 to 1 1/2 minutes until golden. Drain on paper towels and sprinkle with sugar while still hot. Cool for at least 10 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F and position a rack in the middle. Butter a 9-by-2-inch round cake pan or a 9-inch springform pan and dust with sugar, tilting the pan to coat and discarding any excess.
• In a large bowl, with an electric mixer on medium speed, beat the mascarpone, cream cheese, 3/4 cup sugar, 1 teaspoon of the lemon zest, lemon juice, and vanilla until smooth, about 2 minutes, scraping down the sides of the bowl once. Add the eggs, one at a time, beating well after each addition. Turn the mixer to low and add the flour, scraping the bowl to make sure it is incorporated.
• Pour the batter into the pan. Bake until the top of the cake is a deep golden brown and a toothpick inserted in the center comes out clean, 35 to 40 minutes. Let the cake cool in its pan on a rack for 15 to 20 minutes. Run a knife around the sides of the cheesecake. If using a cake pan, invert a serving plate over the pan and reinvert the cheesecake on the plate. If using a springform pan, remove the sides and set the bottom on a serving plate. Let cool completely.
• In a medium bowl, mix the blueberries with the 2 tablespoons sugar and the remaining 1 teaspoon lemon zest. If using fresh berries, crush a few with the back of a spoon to encourage juices to form. (Taste the fruit; if it's too tart, add another teaspoon of sugar.)
• When ready to serve, dust the cheesecake with confectioners' sugar, if using, and spoon the blueberries over the cheesecake. Cut and serve with a dollop of whipped cream or creme fraiche, if you like.

Steps:

• Place phyllo dough between dampened kitchen towels.
• Brush on melted butter on 8 sheets of phyllo dough.
• Stack and cut with a sharp knife or scissors, six pieces each sheet, 48 pieces.
• Spray tart pan (24 openings) or muffin pan (12) openings with Pam.
• Use two pieces buttered side up in tart pan so it looks like petals on the side of each opening.
• Use 4 pieces if using a muffin pan with 12 opening. (Muffin pans are deeper). Lay each piece at any angle butter side up, looks like petals.
• Preheat oven 400*.
• Sprinkle dry beans in the bottom of each opening.
• Bake 6 minutes for tart pan. Bake 8 minutes for muffin pan. Watch, when edges turn brown remove from oven. (Some ovens are hotter than others.).
• Take out and cool. When cool remove beans and and set aside for reuse.
• Mix milk with packets of Splenda in a small bowl.
• Add splenda and milk mixture with mascarpone cheese.
• Add in 1/4 cup milk.
• Fold in Cool Whip.
• Gently fold in blueberries and nutmeg.
• Remove phyllo dough cups and place on serving platters.
• Fill cups to the desired height.
• Serve on chill before serving.
• Right before serving sprinkle crushed graham crackers.

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

Steps:

• Preheat oven to 350 degrees.
• Line a baking sheet with parchment paper. Set aside.
• In a small bowl, mix together the cheese, sugar, cornstarch, lemon juice, and lemon zest until smooth. Stir in the blueberries.
• Using a 3 1/2-inch round cookie cutter or a glass, cut the pie dough into 12 circles. Place the dough on the prepared baking sheet.
• Using a pastry brush, lightly brush the edges of the dough with the beaten egg.
• Place about 1 1/2 teaspoons of the cheese mixture in the center of the dough. Fold the dough in half to enclose the filling and pinch the edges to seal. Using the tines of a fork, gently crimp the sealed edges.
• Refrigerate for 10 minutes.
• Bake at 350 degrees for 20 to 25 minutes.
• Sprinkle with powdered sugar.
• Cool for 5 to 10 minutes before serving.