Upside-Down Grape And Mascarpone Cheesecake

• 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 tablespoons all purpose flour
• 1 8-ounce container mascarpone cheese*
• 3 large eggs

1. Preheat oven to 350u0b0F. 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.
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.
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.
4. Cut around cake. Place plate over pan; hold plate and pan together and invert. Lift off pan. Cut cake into wedges.

vegetable oil spray, red seedless grapes, frozen grape juice concentrate, sugar, cornstarch, raspberry vinegar, cream cheese, flour, mascarpone cheese, eggs

Taken from www.epicurious.com/recipes/food/views/upside-down-grape-and-mascarpone-cheesecake-350122 (may not work)