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Grape and Mascarpone Cheesecake
Grape and Mascarpone Cheesecake
(Torta di Mascarpone e Uva)
 
 
Ingredients:

Nonstick vegetable oil spray
3 and 1/4 cups red seedless grapes, divided
2 tablespoons frozen grape juice concentrate, thawed
1 cup sugar, divided
2 teaspoons cornstarch
1 and 1/2 teaspoons raspberry vinegar
1 and 1/2 8-ounce packages cream cheese, room temperature
1 and 1/2 cups all purpose flour
One 8-ounce container mascarpone cheese
3 large eggs 

Directions:

Preheat oven to 350F.

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 and 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.

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.

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.

Cut around cake.

Place plate over pan; hold plate and pan together and invert.

Lift off pan.

Cut cake into wedges. Serves 8 to 10.

That's it!
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