Mascarpone adds a beautifully rich note to this baked cheesecake, and I love pairing it with a salted ginger base that I make using gluten-free ginger-nut biscuits to appease my gluten-intolerant housemate. It's topped with a blueberry reduction and is delicious any time of year! This cheesecake takes some TLC, but is truly, truly delicious. —nhd91
Preheat oven to 180 degrees celsius, and grease and line a 23cm loose-bottom cake pan.
Mix all ingredients together in food processor (or bowl) and mix (or stir) until mixture resembles bread crumbs.
Press mixture evenly into cake pan and place in oven for 15 minutes. Remove from oven until room temperature, then chill in fridge.
Cheesecake Mixture & Blueberry Topping
For the cheesecake, place all ingredients in a food processor and give it a thorough mix until it’s properly combined. The mixture should be quite wet, but that’s okay.
Using a pastry brush, grease the sides of the cake pan with melted butter. This will stop the cheesecake mixture from sticking.
Pour mixture over chilled base and place in oven to bake for 65 minutes. Turn oven off, leave door ajar, and low the cheesecake to sit in oven for one hour. Cover and chill cheesecake for at least 4 hours, preferably overnight.
For the blueberry topping, place sugar and water together in saucepan and bring to a boil. Add berries, turning heat down to medium, and cooking for five minutes. Stir occasionally. The mixture should be thicker and most liquid should be absorbed into the berries. You may need more or less sugar depending on the tartness of the berries.
Allow the sauce to cool slightly before spooning on cheesecake and allowing to chill again before serving.