Maine Blueberry Mascarpone Cheesecakes

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I’ve had a bunch of jars of Blueberry Jam hanging around the house for a while now, and I wanted the jars for another project I’m planning, so what better way to empty them than to make something delicious! If you follow me on Pinterest, then it was pretty obvious that I was craving cheesecake yesterday, so that’s what I went with. 



Makes 24 Servings
Filling Ingredients:
  • 16 oz. Cream Cheese (Full Fat! Softened to room temperature)
  • 2/3 cup Sugar
  • 1 tsp. Lemon Zest
  • 2 Large Eggs (Room Temperature)
  • 1 Vanilla Bean Pod (You can use 1 tbsp. Vanilla Extract as a substitute)
  • 2/3 Mascarpone Cheese (Room Temperature)
  • 7.5 oz. of Wild Maine Blueberry Jam (You can use any flavor you want though)
Crust Ingredients:
  • 1 Box Lorna Doone Shortbread Cookies
  • 8 tbsp. (1 Stick) Butter 
  • 2 tbsp. Sugar

Preheat oven to 325 F.

Crust Directions:
I made my crust in two separate batches because it was easier to manage and I was playing with the recipe to figure out what worked. You can either make it as two separate batches or put everything together as one, it’s up to you!
  • Put all of the shortbread cookies (minus two, thanks to my husband) in a large Ziploc bag and crush until cookies are fine crumbs.
  • Melt butter and add to crumbs, mix well.
  • Add Sugar, mix well. 
  • Your crust should have a nice balance and should easily stick together, you shouldn’t have any dry crumbs, if you do, keep mixing.
  • Once your crust is fully mixed, spoon about 2 tbsp. into each cupcake liner and press down firmly with the bottom of a spoon. Your crust should be flat and about 1/8 in. thick.

Filling Directions:
I used a stand mixer, but you can adjust for a hand mixer.
  • Add softened cream cheese to stand mixer bowl and turn on medium-high for about 2 minutes, scrape down edges of the bowl, beat on medium-high for another 2 minutes. Cream cheese should be light and fluffy, if it’s not… keep beating… no one likes a clumpy cheesecake!
  • Turn speed down to low and slowly add in sugar.
  • Add lemon zest and beat together.
  • Add eggs one at a time and beat for 1 minute after each egg.
  • Scrape down the sides of the bowl and beat on low until mixed.
  • Add Mascarpone and scrape out the vanilla beans from the pod and beat for 2 minutes.
  • Spoon filling into cupcake liners, fill about 3/4 of the way.
  • Spoon about 1 tbsp. of jam onto the top of the cheese filling and use a knife or a toothpick to swirl it around giving it a marbled look.
  • Bake in a water bath to prevent cracking, it’s hard to do a proper water bath for mini cheesecakes. I used a 13 x 9 baking dish filled half way with water and placed the cupcake pan on top, it should set right in.
  • Bake for 45 minutes. Rotate halfway through for a nice even bake. Let cool for 1 hour on the counter and then chill in the fridge overnight.
If you make a whole cheesecake, you can do everything the same except us a springform pan and bake for 90 minutes.


I shared these with my co-workers and got tons of positive feedback including Sinful and Heavenly. I hope you get the chance to try them yourself and enjoy them just as much. I personally loved how light and fluffy they were compared to a traditional cheesecake,and the shortbread cookie crust blew those graham cracker ones out of the park!


Enjoy!


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42 Comments on Maine Blueberry Mascarpone Cheesecakes

  1. Shannon Hawk
    May 24, 2013 at 1:29 pm (2 years ago)

    Oh this looks amazing! I love the Lorna Doone cookies for the crust too. these flavors must taste delicious together. I can’t wait to try them:) In individual serving too- perfect portion control! I am now following you on Google +!

    Reply
    • Rebecca Hubbell
      May 24, 2013 at 2:49 pm (2 years ago)

      Thank you Shannon! The flavor was really good, not too sweet and just a little tang from the cream cheese!

      Reply
  2. lisacng @ expandng.com
    May 24, 2013 at 1:33 pm (2 years ago)

    I love sweet treats, especially with blueberry! (visiting from While Wearing Heels)

    Reply
    • Rebecca Hubbell
      May 24, 2013 at 2:50 pm (2 years ago)

      Thanks for stopping by, these were definitely a treat!

      Reply
  3. Helen's Decor
    May 24, 2013 at 3:59 pm (2 years ago)

    Rebecca, this looks wonderful. I’m now following you on Google+!

    Reply
    • Rebecca Hubbell
      May 25, 2013 at 11:12 pm (2 years ago)

      Thanks for following along, Helen. Happy to have you!

      Reply
  4. Kate Spencer
    May 25, 2013 at 10:43 pm (2 years ago)

    This sounds delicious. I must try them!

    Reply
    • Rebecca Hubbell
      May 25, 2013 at 11:12 pm (2 years ago)

      Yes, you must! Thanks for stopping by Kate, hope to see you here again soon!

      Reply
  5. anyonita green
    May 26, 2013 at 8:59 pm (2 years ago)

    Mmmmm these look absolutely yummy! :) I followed you here from my Like Hike :D

    Reply
    • Rebecca Hubbell
      May 27, 2013 at 3:01 pm (2 years ago)

      Thank you, Anyonita! Hope to have you stop by again!

      Reply
  6. Natashalh
    May 26, 2013 at 10:10 pm (2 years ago)

    That’s great jam! And you have beautiful pictures. Pinning so I don’t loose track of the recipe!

    Natashalh

    Reply
    • Rebecca Hubbell
      May 27, 2013 at 3:03 pm (2 years ago)

      Thanks for stopping by and for pinning, Natashalh! It really is super delicious, all of Stonewall Kitchen’s products are!

      Reply
  7. Sarah Evans
    May 27, 2013 at 9:56 am (2 years ago)

    These do look yummy – and that jam seems pretty special too. I can imagine that on warm french bread – yum!

    Thanks for linking up!

    Sarah @ A Cat-Like Curiosity

    Reply
    • Rebecca Hubbell
      May 27, 2013 at 3:03 pm (2 years ago)

      It’s amazing on bread! Thanks for stopping by, hope to see you again here soon!

      Reply
    • Rebecca Hubbell
      May 28, 2013 at 3:00 pm (2 years ago)

      Thanks for stopping by, found you over on facebook!

      Reply
    • Rebecca Hubbell
      May 29, 2013 at 2:15 pm (2 years ago)

      Funny you should mention that, it’s the only thing I will eat at Cracker Barrel. Thanks for having me at the party and for stopping by my blog!

      Reply
    • Rebecca Hubbell
      May 29, 2013 at 2:16 pm (2 years ago)

      Thanks for stopping by, and for having me. They were quite delicious!

      Reply
  8. Melissa Bo
    May 29, 2013 at 7:40 pm (2 years ago)

    I love cheesecake! Your photo and recipe looks so good!
    I should make one soon. =)

    Im a new Pinterest follower from “Brag about it Tuesday”!

    Melissa @ My recent favorite books

    Reply
    • Rebecca Hubbell
      May 30, 2013 at 2:30 pm (2 years ago)

      Thanks for stopping by Melissa, already following you on Pinterest! Hope to see you here again!

      Reply
  9. Jill Sunday
    May 29, 2013 at 10:12 pm (2 years ago)

    My mother-in-law used to make mini cheesecakes, and I loved them…so easy to pop, one after another. I like your little-bigger version, and the crust is a great combination.

    Reply
    • Rebecca Hubbell
      May 30, 2013 at 2:31 pm (2 years ago)

      Thanks, Jill. I normally make bite sized ones, but I really wanted the flavors to shine and felt that the larger size would allow for that. Hope to see you here again!

      Reply
  10. Lisa Nelsen-Woods
    May 29, 2013 at 10:41 pm (2 years ago)

    I have a jar of homemade spiced blueberry jam with this recipe’s name on it!

    Reply
    • Rebecca Hubbell
      May 30, 2013 at 2:32 pm (2 years ago)

      Thanks crazy, most people don’t add Mascarpone to cheesecake, but it seems to be becoming more and more popular. You should give it a try, I bet it would be great with a hint of spice!

      Reply
  11. Katherines Corner
    May 30, 2013 at 1:10 am (2 years ago)

    drool, yum,more drool…Hugs! Hopping over from BeBetsy

    Reply
    • Rebecca Hubbell
      May 30, 2013 at 2:33 pm (2 years ago)

      Thanks for stopping by, Katherine! They were definitely drool worthy! Hope you get a chance to make them and stop by again soon!

      Reply
  12. BeBetsy
    May 30, 2013 at 1:41 am (2 years ago)

    Oh my too good! A crust made from Lorna Doones Shortbread Cookies!!! Totally yummy especially when combined with a delicious filling. Mmmmm DELICIOUS!

    So glad you decided to post this yummy recipe on the BeBetsy BRAG ABOUT IT Tuesday Hop and Link. Hope to see you next week BeBetsy Link and Hop

    To the best!
    Sharon and Denise

    Reply
    • Rebecca Hubbell
      May 30, 2013 at 2:34 pm (2 years ago)

      Thanks Sharon and Denise! hey were quite delicious, glad you got a chance to swing by and check them out! I’ll be back next week!

      Reply
    • Rebecca Hubbell
      May 30, 2013 at 2:35 pm (2 years ago)

      Thanks for stopping by Jessica! You should go make some! Hope to see you again soon!

      Reply
    • Rebecca Hubbell
      May 31, 2013 at 2:12 pm (2 years ago)

      You are most welcome, thank you for hosting and for stopping by my blog! Hope to see you here again soon, can’t wait to link up next week!

      Reply
  13. Winnie
    June 3, 2013 at 6:16 am (2 years ago)

    It looks absolutely divine !!

    Reply
    • Rebecca Hubbell
      June 3, 2013 at 4:09 pm (2 years ago)

      Oh it was, Winnie, your recipes always look delicious too! Thanks for stopping by, hope we can connect again soon!

      Reply
  14. anyonita green
    June 3, 2013 at 9:01 pm (2 years ago)

    I love blueberries and these individual cheesecakes look amazing! :D I didn’t even know they grew blueberries in Maine! Thank you so much for linking up with me this week at Tasty Tuesdays! I’ve pinned this & shared it with my followers! Please be sure to stop back by tomorrow & link up your best “man food” recipes in honor of Father’s Day!

    Reply
    • Rebecca Hubbell
      June 4, 2013 at 2:15 pm (2 years ago)

      Thank you! Yes, blueberries are huge here in Maine! I’ll be sure to swing by for the new party!

      Reply
    • Rebecca Hubbell
      June 4, 2013 at 2:16 pm (2 years ago)

      Wow! Thank you so much! I’ll be sure to swing by and pick up a button and share!

      Reply
  15. angie
    July 3, 2013 at 11:54 pm (2 years ago)

    love your recipe!!! thnk you, angie

    Reply

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