Vanilla Mascarpone Blueberry cheesecake - sugar

Method

• Preheat oven to 180C.
• Place almonds and sugar in bowl of a food processor and process until finely ground.
• Combine almond mixture and butter in a medium bowl.
• Pack into a 9-inch non-stick springform pan (if pan is not nonstick, brush first with melted butter).
• Wrap pan with triple layer of heavy-duty aluminium foil, making sure that foil reaches top of side of pan.
• Bake until lightly golden and set, about 15 minutes and remove from oven.
• Let cool completely.
• Reduce oven temperature to 150C.
• Fill a large saucepot with water and bring to a boil over high heat.
• Mix cream cheese, mascarpone, sugar, and scrapings from vanilla bean in an electric mixer on low speed until blended.
• Add vanilla extract.
• Add eggs, 1 at a time, on low speed.
• Pour batter into cooled crust.
• Place cake pan in a larger roasting pan and fill halfway up side of cake pan with boiling water.
• Bake for 1 hour and 30 minutes or until edges are set and centre jiggles slightly.
• Remove from the oven when set.
• Remove cake pan from water bath and let cool completely on a wire rack.
• Place in refrigerator and chill for 4-6 hours or overnight.
• Bring sugar and water to a simmer in a medium saucepan over medium-high heat.
• Reduce heat to medium-low and add blueberries.
• Cook, stirring frequently, until juices release and thicken and blueberries soften, about 5 minutes.
• Let cool slightly.
• Spoon blueberry mixture on top of cooled cheesecake.