MAPLE CHEESECAKE
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 9
Steps:
- Make the crust: Preheat the oven to 325˚. Combine the crushed cookies, melted butter and salt in a large bowl. Press into the bottom of a 9-inch round springform pan. Bake until golden, 15 to 18 minutes. Transfer to a rack; let cool 20 to 30 minutes.
- Make the filling: Beat the cream cheese in a large bowl with a mixer on medium speed until smooth, about 1 minute. Add the maple sugar and beat, scraping down the bowl as needed, until light and fluffy, about 2 minutes. Reduce the mixer speed to low and beat in the sour cream. Add the eggs, one at a time, and beat until combined. Beat in the maple syrup and vanilla until smooth.
- Brush the side of the pan above the crust with melted butter. Wrap the outside of the pan (bottom and halfway up the side) with foil to prevent leaks; set in a large roasting pan. Pour the filling into the prepared crust.
- Transfer the cheesecake in the roasting pan to the oven and carefully pour boiling water into the roasting pan so it comes about halfway up the side of the springform pan. Bake until the edges of the cheesecake are set but the center still jiggles slightly, 1 hour 15 minutes to 1 1/2 hours. Turn off the oven and open the door for 5 seconds to let out some heat. Close the oven door and leave the cheesecake in the oven until fully set on top but the center still jiggles slightly, about 1 hour.
- Remove the cheesecake from the water bath and remove the foil. Transfer to a rack and let cool 2 hours in the pan. Run a thin knife around the edge of the cheesecake to loosen (do not remove the springform ring), then cover and refrigerate until chilled and set, at least 8 hours or overnight. Serve with maple syrup for drizzling.
MINI LEMON MASCARPONE CHEESECAKES
Lemon cheesecakes with a cracker crumb crust, these mini treats are perfect for bridal showers, brunch or any event that calls for a sweet treat. Made with Stevia In The Raw®, so they have less sugar and calories than traditional recipes.
Provided by In The Raw
Categories Trusted Brands: Recipes and Tips In The Raw® Sweeteners
Time 45m
Yield 24
Number Of Ingredients 11
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.
Nutrition Facts : Calories 225.9 calories, Carbohydrate 9.4 g, Cholesterol 83.1 mg, Fat 19.8 g, Fiber 0.3 g, Protein 4.4 g, SaturatedFat 11.1 g, Sodium 140.7 mg, Sugar 4.8 g
MINI MASCARPONE CHEESECAKES
Make and share this Mini Mascarpone Cheesecakes recipe from Food.com.
Provided by Kristie-cakes
Categories Cheesecake
Time 30m
Yield 1 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 233.9, Fat 8.2, SaturatedFat 5.1, Cholesterol 21.4, Sodium 59.1, Carbohydrate 44.1, Fiber 1.3, Sugar 40.8, Protein 0.5
MASCARPONE CHEESECAKE WITH ALMOND CRUST
Provided by Giada De Laurentiis
Categories dessert
Time 11h45m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- For the crust: Preheat oven to 350 degrees F.
- Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
- For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
- Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
- For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
- Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.
MASCARPONE CHEESECAKE
Provided by Brian Boitano
Categories dessert
Time 1h10m
Yield 1 (9-inch) cake or 24 mini cakes
Number Of Ingredients 10
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.
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MAPLE MASCARPONE CHEESECAKE | MIDWEST LIVING
From midwestliving.com
Total Time 10 hrs 45 minsCalories 332 per serving
- Preheat oven to 350°. Butter a 9-inch springform pan. For crust, in a food processor or blender, combine walnut pieces and 1/4 cup granulated sugar; pulse to fine crumbs. Add graham cracker crumbs and 1/4 cup melted butter; pulse to mix. Press crumb mixture firmly onto bottom of prepared pan. Place springform pan in a shallow baking pan. Bake until crust is firm and lightly browned on edges, about 12 minutes. Cool completely on a wire rack. Butter sides of cooled pan.
- For filling, in a large mixing bowl, beat cream cheese and mascarpone cheese with a mixer on medium until light and fluffy, about 30 seconds. Add 1/3 cup granulated sugar and the brown sugar. Beat on medium until well combined. Stir in eggs, 1 teaspoon vanilla, the maple flavoring and 1/4 teaspoon salt. Pour filling onto cooled crust. Bake until a 2 1/2-inch area around edges is set when gently shaken, 35 to 40 minutes.
- While filling bakes, in a small bowl, stir together yogurt, maple syrup, 1/2 teaspoon vanilla and 1/8 teaspoon salt. Spread yogurt mixture evenly over cheesecake, spreading to within 1/2 inch of edges. Bake 10 minutes more. Remove from oven; while hot, run a small sharp knife around the edges of the cheesecake. Cool completely in pan on a wire rack. Cover and chill at least 8 hours or overnight before serving.
- Using a small sharp knife, again loosen cheesecake from sides of pan; remove sides of pan. Garnish with Walnut Caramel Brittle and, if desired, whipped cream.
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