Grape and Mascarpone Cheesecake

Grape and Mascarpone Cheesecake
Torta di Mascarpone e Uva


Ingredients:

Nonstick vegetable oil spray
3 and 1/4 cups red seedless grapes, divided
2 tablespoons frozen grape juice concentrate, thawed
1 cup sugar, divided
2 teaspoons cornstarch
1 and 1/2 teaspoons raspberry vinegar
1 and 1/2 8-ounce packages cream cheese, room temperature
1 and 1/2 cups all purpose flour
One 8-ounce container 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.
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 and 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.
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.
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. Serves 8 to 10.

That's it!