Mini Lemon Mascarpone Cheesecakes Food

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.

LEMON MASCARPONE CHEESECAKE

Steps:

• In a small bowl, combine biscotti crumbs and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. , Place on a baking sheet. Bake at 350° for 8-10 minutes or until lightly browned., In a large bowl, beat cheeses and sugar until smooth. Beat in the lemon juice, flour, lemon zest and vanilla. Add eggs; beat on low speed just until combined. Pour into crust. , Return pan to baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool for 30 minutes. , Meanwhile, soak apricots in boiling water for 10 minutes. Drain and discard liquid. In a small saucepan, bring the apricots, cold water and sugar to a boil. Reduce heat; simmer, uncovered, for 12-14 minutes or until water is absorbed. Remove from the heat; stir in marmalade. Cool to room temperature. , Carefully spread topping over cheesecake; cool 30 minutes longer. Refrigerate overnight., In a microwave, melt white chocolate; stir until smooth. Drizzle over cheesecake. Let stand for 15 minutes. Refrigerate leftovers.

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!

MINI LEMON CHEESECAKES

Steps:

• Preheat oven to 325.
• Grease a 6 cup muffin pan (see note).
• In a medium bowl, mix together the graham cracker crumbs, sugar and butter with a fork until combined.
• measure a rounded tablespoon of the mixture into the bottom of each muffin cup, pushing it down firmly.
• bake in preheated oven for 5 minutes, then remove and cool.
• Beat together cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy.
• Mix in egg.
• Pour cream cheese mixture into muffin cups to about 3/4 full.
• Bake at 325 for 25 minutes.
• Cool completely in pan before removing. Refrigerate until ready to serve.