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
INDIVIDUAL 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
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
INDIVIDUAL MINI MAPLE AND MASCARPONE CHEESECAKES
I adopted this recipe after Mean Chef (IHHDRO) left the site. I have not yet prepared it, but will add input when I have a chance. Bon appetit - Babbo Restaurant
Provided by Ms B.
Categories Cheesecake
Time P1DT1h
Yield 12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 363.7, Fat 15.3, SaturatedFat 9.1, Cholesterol 115.3, Sodium 115.9, Carbohydrate 53.9, Sugar 48.9, Protein 4.4
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- 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.
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- 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.
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