Individual Mini Maple And Mascarpone Cheesecakes

Total Time: 25 hrs Preparation Time: 24 hrs Cook Time: 1 hr

Ingredients

• Servings: 12
• 2/3 cup raw sugar (about)
• 2 cups pure maple syrup
• 1/2 cup whipping cream
• 12 ounces cream cheese, room temperature
• 1/3 cup sugar
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• 1 1/2 lbs mascarpone cheese
• fresh berries (optional)
• fresh mint sprig (optional)

Recipe

• 1 butter twelve 3/4-cup custard cups.
• 2 sprinkle raw sugar in each buttered cup, turning to coat bottom and sides and tapping out excess raw sugar.
• 3 arrange prepared custard cups in large roasting pan.
• 4 bring maple syrup to boil in heavy large deep saucepan over medium-high heat.
• 5 reduce heat to medium and boil gently until maple syrup is reduced to 1 cup, stirring occasionally, about 30 minutes (syrup will bubble vigorously).
• 6 remove saucepan from heat and stir in whipping cream (mixture will bubble up high).
• 7 return saucepan to medium heat and simmer until any crystallized bits dissolve and mixture is reduced to 1 cup, stirring constantly, about 5 minutes.
• 8 cool completely.
• 9 preheat oven to 325°f.
• 10 using electric mixer, beat cream cheese and sugar in large bowl until smooth.
• 11 beat in eggs 1 at a time, then beat in vanilla extract.
• 12 add mascarpone cheese and beat just until blended and smooth.
• 13 add cooled maple syrup mixture to cheese mixture and beat until well blended.
• 14 pour batter into prepared custard cups, dividing equally.
• 15 add enough hot water to roasting pan to come halfway up sides of custard cups.
• 16 bake until cheesecakes are light golden on top and centers move slightly when custard cups are gently shaken, about 1 hour.
• 17 cool in water bath 15 minutes.
• 18 remove custard cups from water bath.
• 19 refrigerate uncovered overnight.
• 20 (cheesecakes can be prepared 2 days ahead. cover with plastic wrap and keep refrigerated.) run small sharp knife around sides of cheesecakes to loosen.
• 21 place dessert plate atop 1 cheesecake.
• 22 invert cheesecake onto plate; shake gently to release.
• 23 repeat with remaining cheesecakes.
• 24 garnish each with fresh berries and fresh mint sprigs, if desired.
• 25 serve cold.