UPSIDE DOWN GRAPE AND MASCARPONE CHEESECAKE

We finished up a recent dinner party with this wonderful dessert.
I thought it was something a little different and thankfully we have tolerant friends, who don't mind trying new things.
The mascarpone kept it from being too sweet and the cooked grapes on top were a perfect touch.

UPSIDE DOWN GRAPE AND MASCARPONE CHEESECAKE

3 1/4 cups of red seedless grapes, divided
2 tablespoons frozen grape juice concentrate (with Concorde grapes), thawed
1 cup of sugar, divided
2 teaspoons cornstarch
1 1/2 teaspoons raspberry vinegar
1 1/2 8 ounce packages of cream cheese, room temperature
1 1/2 tablespoons all purpose flour
1 8 ounce container of mascarpone cheese
3 large eggs

Heat oven to 350F.
Spray a 9 inch cake pan with nonstick spray.
Puree one cup of grapes and grape juice concentrate in a blender until as smooth as possible. Pour puree into medium saucepan. Add 1/4 cup of sugar and cornstarch, stir to dissolve cornstarch. Add remaining  2 1/4 cups of grapes. Stir over medium heat until mixture boils and thickens, 2 to 3 minutes (grapes will remain whole). Mix in vinegar. Pour into prepared cake pan. Spread grapes in a 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 and cut cake into wedges.
Enjoy!

Recipe adapted from Bon Appetit, October 2008
www.bonappetit.com/