Upside-Down Grape and Mascarpone Cheesecake |
|
 |
Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 8 |
|
This cheesecake has no crust - when you flip it right-side up the grape puree becomes the topping. From . Ingredients:
nonstick vegetable cooking spray |
3 1/4 cups red seedless grapes, divided |
2 tablespoons frozen grape juice concentrate, thawed (with concord grapes) |
1 cup sugar, divided |
2 teaspoons cornstarch |
1 1/2 teaspoons raspberry vinegar |
1.5 (8 ounce) packages cream cheese, room temperature |
1 1/2 tablespoons all-purpose flour |
1 (8 ounce) container mascarpone, cheese |
3 large eggs |
Directions:
1. Preheat oven to 350°F Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray. Puree 1 cup grapes and grape juice concentrate in blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup sugar and cornstarch; stir to dissolve cornstarch. Add remaining 2 1/4 cups grapes. Stir over medium heat until mixture thickens, boils, and becomes clear, 2 to 3 minutes (grapes will remain whole); mix in vinegar. Pour into prepared cake pan. Spread grapes in single layer; cool.
2. Beat cream cheese, flour, and 3/4 cup sugar in large bowl until smooth. Beat in mascarpone, then eggs, 1 at a time. Spoon batter over grape mixture.
3. Bake cake until just set in center, about 45 minutes. Place cake directly into refrigerator; chill uncovered until cold, at least 4 hours and up to 1 day.
4. Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.
|
|