Blueberry Mascarpone Cheesecake Glistening pearls of Happy blue

Simple, Elegant

That's what you get when you bring a school of blueberries together. Watch how they sit, tight and close atop a cheesecake — not just any cheesecake, but a mascarpone cheesecake.

Yes, mmm for mascarpone!

You get a silkier roundness, and gone is that hard edge of dense richness — the kind you get in a full-on, all-out cream-cheese cheesecake.

Baked Low, Snail-Slow

That's right, our cake is the kind that's baked, and we honor slow, slow, and slow. We bake ours low and slow in a water bath, dressed in a triple-layer foil suit, and give it an unhurried rest for a smooth, easy unmold.

Definite, clear lines

around the rim

Clean, smooth lines

around the girth

We tamp and pre-bake our crust with care, so it never bleeds into the cheese.

Speaking of crust,

we don't just use crackers — ours is a Spanish Digestive — we add almond flour for greater taste and texture, all blended together with fine Normandy butter.

seven mint "coins" . . .

mold-cut from mint leaves


crust: almond flour, digestive crackers, butter

cheese filling: mascarpone, cream cheese, sour cream, eggs, lemon juice, sugar, vanilla paste

6 inch | 880g | $66

serves 8 - 10

delivery available

or swing by

11 toh tuck road・596290

thank you for loving our bakes 💕


bakes by viv

all things happy and delicious

viv is a pastry chef and a writer with a weakness for pots and pans, and a soft spot for cookbooks, fine cutlery, and cool crockery

instagram: @vivienneyeo

Created By
Vivienne Yeo


copyright © 2021 vivienne yeo | photos by viv