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Recipes
October 2008

Upside-Down Mascarpone Cheesecake

By Selma Brown MorrowPhotography by Jamie Chung

5.0

(1)

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Recipe information

  • Yield

    8 to 10 Servings

Ingredients

Nonstick vegetable oil spray

3

1/4 cups red seedless grapes, divided

2

tablespoons frozen grape juice concentrate (with Concord grapes), thawed

1

cup sugar, divided

2

teaspoons cornstarch

1

1/2 teaspoons raspberry vinegar

1

1/2 8-ounce packages cream cheese, room temperature

1

1/2 cups all purpose flour

1

8-ounce container mascarpone cheese*

3

large eggs

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. 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 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.

    Step 2

    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.

    Step 3

    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.

    Step 4

    Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.

    Step 5

    *An Italian cream cheese; sold at many supermarkets and at Italian markets.

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