Blueberry Mascarpone Cheesecake with Amaretti Crust

By cwyorkiex3

A cool and creamy cheesecake treat that is perfect on hot summer days. The blueberries and almond flavoured crust perfectly compliment each other and a hint of lemon brightens everything up.

Ingredients

• Servings: makes 2 servings
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• 1/4 cup amaretti cookie crumbs
• 1/4 cup graham cracker or digestive cookie crumbs
• 2 tablespoons butter, melted
• 6 tablespoons heavy cream, cold
• 1 (8 ounce) package of mascarpone, room temperature
• 1/4 cup sugar
• 1 lemon, zest
• 1/4 cup blueberry caramel sauce
• 1 cup blueberries

Preparation

Step 1

1.Mix the amaretti cookie crumbs, graham cracker crumbs and butter and press them into the bottom of two 4 inch spring form pans.

2.Bake in a preheated 350F oven until golden brown on the edges, about 8-12 minutes and let cool completely.

3.Whip the cream until it forms soft peaks.

4.Beat the sugar and lemon zest into the mascarpone and then gently fold in the whipped cream.

5.Divide the blueberry caramel sauce between the 2 spring form pans and top with the cream mixture.

6.Chill in the fridge for several hours to over night, top with blueberries and enjoy.