Individual Mini Maple And Mascarpone Cheesecakes Recipes

MINI LEMON MASCARPONE CHEESECAKES

Steps:

• Preheat oven to 350 degrees F. Lightly oil two 12-cup muffin tins. Cut parchment paper into twenty-four 5x1-inch strips and place one strip in each cup so it runs down the center.
• In a medium bowl, combine graham cracker crumbs and butter and divide evenly between the muffin tins. Press the crust firmly into the bottom of the muffin cups.
• In a large bowl, beat together cream cheese, mascarpone, eggs, lemon zest, lemon juice, Sugar In The Raw®, Stevia In The Raw®, and vanilla until completely smooth. Divide cheese mixture between muffin cups.
• Bake cheesecakes until set, about 25 minutes, rotating the pans in the oven halfway through baking. Let cool completely in the pans, then use the parchment strips to lift the cheesecakes out. Refrigerate to chill completely.

INDIVIDUAL MINI MAPLE AND MASCARPONE CHEESECAKES

Steps:

• Butter twelve 3/4-cup custard cups.
• Sprinkle raw sugar in each buttered cup, turning to coat bottom and sides and tapping out excess raw sugar.
• Arrange prepared custard cups 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 until maple syrup is reduced to 1 cup, stirring occasionally, about 30 minutes (syrup will bubble vigorously).
• Remove saucepan from heat and stir in whipping cream (mixture will bubble up high).
• Return saucepan to medium heat and simmer until any crystallized bits dissolve and mixture is reduced to 1 cup, stirring constantly, about 5 minutes.
• Cool completely.
• Preheat oven to 325°F.
• Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
• Beat in eggs 1 at a time, then beat in vanilla extract.
• Add mascarpone cheese and beat just until blended and smooth.
• Add cooled maple syrup mixture to cheese mixture and beat until well blended.
• Pour batter into prepared custard cups, dividing equally.
• Add enough hot water to roasting pan to come halfway up sides of custard cups.
• Bake until cheesecakes are light golden on top and centers move slightly when custard cups are gently shaken, about 1 hour.
• Cool in water bath 15 minutes.
• Remove custard cups from water bath.
• Refrigerate 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 desired.
• Serve cold.

MINI MASCARPONE CHEESECAKES

Steps:

• Crush the biscuits into small pieces and combine with the soft butter and honey. Place this mixture into one small metal cutter ring and press firmly and evenly on the bottom of the ring.
• Add the lemon juice and icing sugar to the mascarpone, whisk for around 2 minutes, being careful not to over whisk as this can cause the mixture to split.
• Spoon the mixture into the rings and using a flan/palette knife press the mix well into the ring to prevent air gaps. Remove the ring with either a hot cloth or blowtorch.
• TIP: If you find it difficult to remove from the ring, use a flat/palette knife to cut around the cheesecake.
• Place the cheesecakes onto a large plate or individual ones and decorate with the fruit of your choice!