Individual Maple And Mascarpone Cheesecakes Recipe
Servings: 12
Ingredients
- 2/3 c. raw sugar - (about) see * Note
- 2 c. pure maple syrup
- 1/2 c. whipping cream
- 12 ounce cream cheese room temperature
- 1 c. sugar
- 4 lrg Large eggs
- 1 1/2 tsp vanilla extract
- 1 1/2 lb mascarpone cheese see * Note Fresh berries (optional) Fresh mint sprigs (optional)
Directions
- * Note: Raw sugar, also called turbinado or possibly demerara sugar, is available at natural foods stores and most supermarkets. Mascarpone cheese is an Italian cream cheese sold at Italian markets and many supermarkets nationwide.
- Butter twelve 3/4-c. custard c.. Sprinkle raw sugar in each buttered c., turning to coat bottom and sides and tapping out excess raw sugar. Arrange prepared custard c. in large roasting pan.
- Bring maple syrup to boil in heavy large deep saucepan over medium-high heat. Reduce heat to medium and boil gently till maple syrup is reduced to 1 c., stirring occasionally, about 30 min (syrup will bubble vigorously). Remove saucepan from heat and stir in whipping cream (mix will bubble up high). Return saucepan to medium heat and simmer till any crystallized bits dissolve and mix is reduced to 1 c., stirring constantly, about 5 min. Cold completely.
- Preheat oven to 325 degrees. Using electric mixer, beat cream cheese and sugar in large bowl till smooth. Beat in Large eggs 1 at a time, then beat in vanilla extract. Add in mascarpone cheese and beat just till blended and smooth. Add in cooled maple syrup mix to cheese mix and beat till well blended.
- Pour batter into prepared custard c., dividing equally. Add in sufficient warm water to roasting pan to come halfway up sides of custard c.. Bake till cheesecakes are light golden brown on top and centers move slightly when custard c. are gently shaken, about 1 hour. Cold in water bath 15 min. Remove custard c. from water bath. Chill uncovered overnight. (Cheesecakes can be prepared 2 days ahead. Cover with plastic wrap and keep refrigerated.)
- Run small sharp knife around sides of cheesecakes to loosen. Place dessert plate atop 1 cheesecake. Invert cheesecake onto plate; shake gently to release. Repeat with remaining cheesecakes. Garnish each with fresh berries and fresh mint sprigs, if you like. Serve cool.
- This recipe yields 12 cakes.
- Comments: "My husband and I recently visited New York with some friends," says Helene M. Strassman of Gaithersburg, Maryland. "One evening, we had dinner at Babbo. The whole meal was fantastic, but the best part was the maple and mascarpone cheesecake. I asked our waiter for the recipe, but he politely refused. Maybe Bon Appetit could persuade pastry chef Gina DePalma to part with it."
- Be careful when boiling down the maple syrup for this recipe. It gets very warm, as a caramel syrup does. Use a heavy, large, deep saucepan because the syrup bubbles up high and vigorously when boiled. Let the syrup settle before measuring it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 12 servings | |
| Calories 387 | |
| Calories from Fat 117 | 30% |
| Total Fat 13.3g | 17% |
| Saturated Fat 7.15g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 108mg | 36% |
| Sodium 121mg | 5% |
| Potassium 176mg | 5% |
| Total Carbs 65.26g | 17% |
| Dietary Fiber 0.0g | 0% |
| Sugars 60.8g | 41% |
| Protein 3.85g | 6% |
