Individual Maple and Mascarpone Cheesecakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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My husband and I recently visited New York with some friends, says Helene M. Strassman of Gaithersburg, Maryland. One evening, we had dinner at Babbo. The whole meal was fantastic, but the best part was the maple and mascarpone cheesecake. I asked our waiter for the recipe, but he politely refused. Maybe Bon Appétit could persuade pastry chef Gina DePalma to part with it. Be careful when boiling down the maple syrup for this recipe. It gets very hot, as a caramel syrup does. Use a heavy, large, deep saucepan because the syrup bubbles up high and vigorously when boiled. Let the syrup settle before measuring it. Ingredients:
2/3 cup (about) raw sugar |
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 pounds mascarpone cheese |
fresh berries (optional) |
fresh mint sprigs (optional) |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.)
5. 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.
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