Mascarpone Cheesecake with Roasted Grapes

Ingredients

Equipment Needed

• •9-inch springform pan
• •Heavy-duty aluminum foil
• •Large roasting pan for water bath
• •Stand mixer or hand mixer
• •Rimmed baking sheet

Instructions

1. 1

   Prepare the springform pan

   Position a rack in the center of your oven and heat to 325°F. Wrap the outside of a 9-inch springform pan with two layers of heavy-duty aluminum foil, pressing it tightly against the bottom and sides. This protects against water seeping in during the water bath. Set a kettle of water to boil.

   The foil seal matters. Water in the crust means a soggy foundation. Take your time here.
2. 2

   Make the crust

   Stir together the crumbs, melted butter, sugar, and salt until the mixture resembles damp sand. Press firmly into the bottom of your prepared pan using the flat bottom of a measuring cup. The crust should be even and compact. Bake for 10 minutes until fragrant and just set. Let cool while you prepare the filling.

3. 3

   Beat the cheeses until smooth

   In a large bowl, beat the mascarpone and cream cheese together on medium speed until completely smooth, about 2 minutes. Scrape down the sides often. Lumps now mean lumps later. Add the sugar gradually and beat until incorporated, another minute. The mixture should be pale and creamy.

   Room temperature cheese is not optional. Cold mascarpone will stay lumpy no matter how long you beat it.
4. 4

   Add eggs gently

   Add the eggs one at a time, beating on low speed just until each disappears. Overbeating incorporates air that will rise and crack the surface. You want the filling dense and silky, not fluffy. Scrape down the bowl between additions.

5. 5

   Finish the filling

   Add the heavy cream, vanilla, lemon juice, lemon zest, and salt. Mix on low speed until just combined. The batter should be velvety and pour in thick ribbons. Tap the bowl on the counter to release any large bubbles, then pour over the cooled crust.

6. 6

   Bake in a water bath

   Set the springform pan in a larger roasting pan. Pour the boiling water into the roasting pan until it reaches halfway up the sides of the springform. Carefully transfer to the oven. Bake 55 to 65 minutes until the edges are set but the center still wobbles like barely set custard when gently shaken.

   The water bath creates steam that keeps the surface from cracking. Trust the wobble. The center firms as it cools.
7. 7

   Cool slowly

   Turn off the oven and prop the door open with a wooden spoon. Let the cheesecake cool in the oven for one hour. This gradual cooling prevents the dreaded crack that comes from temperature shock. Remove from the water bath, peel away the foil, and refrigerate uncovered at least 4 hours or overnight.

8. 8

   Roast the grapes

   About 30 minutes before serving, heat your oven to 425°F. Arrange the grape clusters on a parchment-lined baking sheet. Drizzle with olive oil and honey, tuck in the thyme sprig, and roast 15 to 20 minutes until the skins begin to split and some grapes have burst, releasing their concentrated juices. The edges will caramelize. Let cool to room temperature.

9. 9

   Unmold and serve

   Run a thin knife around the edge of the cheesecake before releasing the springform. Transfer to a serving plate. Arrange the roasted grape clusters on top, letting them tumble naturally. Drizzle any pan juices over the grapes and finish with a few flakes of sea salt. Slice with a thin knife dipped in hot water between cuts.

Chef Tips

• •Seek out mascarpone from a producer who uses real cream, not stabilizers. The ingredient list should be short: cream and citric acid, nothing more.
• •If autumn grapes are unavailable, look for Concord grapes in September or late-harvest varieties from your farmers market. Roasting transforms even ordinary grapes into something extraordinary.
• •The water bath is not fussy tradition. It is insurance. Steam keeps the oven humid and the top of your cheesecake supple instead of cracked.
• •This cheesecake improves overnight. The flavors deepen and the texture becomes more silky. Patience rewards you.
• •A drizzle of aged balsamic over the finished cake, just a few drops, adds a layer of complexity that makes guests lean in and ask what they are tasting.

Advance Preparation

• •The cheesecake must chill at least 4 hours, but overnight is better. Plan accordingly.
• •The untopped cheesecake can be made up to 3 days ahead and kept refrigerated, covered loosely with plastic wrap.
• •Roast the grapes within an hour of serving. They are best at room temperature, still glossy with their juices.

Frequently Asked Questions

Nutrition Information

1 serving (about 190g)