Blueberry and mascarpone cheesecake

Despite the Covid-19 pandemia, our wedding anniversary had to be celebrated with a sweet touch 😊 I had still a mascarpone package from the last week profiteroles, so I decided to improvise a cheesecake with what I had home. This recipe is egg free since the little one is allergic and I am breastfeeding. You can use eggs if you like, in that case use 3 eggs and no corn starch in the filling. For the crust, you can go completely natural and substitute the cookies with almond or almond flour (120gr), coconut sugar (I would use 30gr) ginger and lemon zest.

Ingredients (all organic for me)


  • 100gr of gluten free cookies (I used Rhythm 108 Ooh-la-la Ginger and lemon)
  • 20gr of cacao butter


  • Lemon zest
  • 250gr mascarpone cheese
  • 200ml milk
  • 25gr corn starch
  • 60gr sugar


  • 200gr blueberries
  • 7gr apple pectine
  • 50ml water or juice (I used water with two drops of ginger)

Main tools

  • A food hammer or a food processor
  • A hand-mixer or a whisk
  • A non-stick round baking pan 20x20x10 (if you have a bigger one in diameter, you can either increase the ingredients or have thinner layers)


To prepare the cheesecake we start from the crust. Crush the cookies with a food hammer (I like to taste the cookies in the cheesecake, you can use a blender or a robot and ground them). Then melt the cacao butter and add to the crushed cookies. Mix well and cover completely the base of a round baking pan (20cm large and 10cm high).

Put in the fridge and let it rest for 30 minutes, before preparing the creamy filling.

After 30 minutes or any time you have available, turn on the static oven at 160C.

Now it is time to prepare the filling. Grate the peel of one lemon (make sure it is well washed and the peel is edible) and set aside. Cream the mascarpone with the sugar. When it is nicely creamed, add the corn starch and lemon zest and blend them preserving the creaminess. Then whisk the milk in slowly, so that you can blend it in before pouring some more. When the ingredients are all well blended, take the crust from the fridge and pour the cream filling in.

Put the cake in the middle of the oven and bake for 60 minutes.

Wash and rinse well the blueberries while the cake cools down. Then top the cheesecake with the blueberry.

In a pan put together the water/juice and pectine (please check that your pectine does not require lemon or sugar to activate). Stir well and bring it to simmer. When it simmered or starts to become jelly (whatever happens first) pour it on the cake.

Leave the cheesecake at least 2 hours in the fridge before serving.

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