Sugar & Soul

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!

Rebecca Hubbell
Sugar & Soul
I love to blend my traditional Maine roots and millennial imagination. I have a serious sweet tooth, an Audible addiction, and I’m always up for exploring new places!
https://www.sugarandsoul.co
[email protected]
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Reader Interactions

Comments

  1. 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

  12. 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

  13. 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

    • 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

    • 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

  16. 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

  20. I love blueberries and these individual cheesecakes look amazing! 😀 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

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