Mini 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.

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!

MASCARPONE CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch springform pan or 2 (12-count) mini cheesecake pans with nonstick cooking spray. Wrap the outside of the pan with aluminum foil.
• Add the cookies in a large resealable bag. Cover the bag with a kitchen towel and crush with a rolling pin until the cookies are coarsely ground. In a medium bowl, mix together the cookie crumbs with the melted butter. Press the mixture into the bottom and 1-inch up the sides of the prepared springform pan or mini cheesecake pans. Put on a sheet pan and bake for 5 minutes. Remove from the oven and let cool before adding the cheesecake filling.
• Reduce the oven temperature to 325 degrees F.
• In bowl of a food processor combine the cheeses with the sugar until mix until completely blended. Add the eggs, 1 at time, incorporating completely after each addition. Add a pinch of salt, the almond extract, and orange zest and blend for 10 seconds. Pour the filling into the prepared pan with crust. Put the springform pan into a roasting pan and pour in enough hot water to come 3/4 of the way up the sides the springform pan. If using a springform pan bake for 1 hour, if using mini cheesecake pans bake until completely set, about 25 to 30 minutes. Carefully remove the roasting pan from the oven and transfer the springform pan from the water bath to the counter and let cool completely before removing the cake from the pan. Slice and serve.