Upside-Down Grape & Mascarpone Cheesecake
.
Yield
8 servingsPrep
8 minCook
48 minReady
5 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 3 ¼ | cups |
grapes, seedless
red, divided |
|
| 2 | tablespoons |
grape juice, concentrated
frozen, thawed |
* |
| 1 | cup |
sugar
divided |
|
| 2 | teaspoons |
cornstarch
|
|
| 1 ½ | teaspoons |
raspberry vinegar
|
|
| 12 | ounces |
cream cheese (nonfat)
room temperature, about 1 1/2 package |
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 8 | ounces |
mascarpone cheese
|
*
|
| 3 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
nonstick cooking spray
|
* |
| 769 | ml |
grapes, seedless
red, divided |
|
| 3E+1 | ml |
grape juice, concentrated
frozen, thawed |
* |
| 237 | ml |
sugar
divided |
|
| 1E+1 | ml |
cornstarch
|
|
| 7.5 | ml |
raspberry vinegar
|
|
| 346.8 | ml/g |
cream cheese (nonfat)
room temperature, about 1 1/2 package |
|
| 23 | ml |
all-purpose flour
|
|
| 231.2 | ml/g |
mascarpone cheese
|
*
|
| 3 | large |
eggs
|
|
Directions
Preheat oven to 350°F.
Spray 9-inch-diameter cake pan with 2-inch-high sides with nonstick spray.
uree 1 cup grapes and grape juice concentrate in blender until as smooth as possible.
Pour purée into medium saucepan.
Add ¼ cup sugar and cornstarch; stir to dissolve cornstarch.
Add remaining 2¼ 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 ¾ 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.
