Mascarpone Mini Cheesecakes

21 Sep

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I’ve been making the same cheesecake recipe for years and I wanted to try something different. I was watching Giada last week and was inspired to make a similar mascarpone cheesecake with Nutella sauce. I converted her recipe to make 8 individual-sized cheesecakes. Original recipe is located here. The taste of these are spot on; very light and moist. They failed at keeping their shape and fell after cooling, but I promise you these taste so much better than they look.

Serving size: 8 mini cheesecakes

Crust:
6 tbsp. graham cracker crumbs
2 tbsp. sugar
1 tbsp. unsalted butter, melted
1/4 + 1/8 tsp. almond extract

Filling:
1 8-oz. brick cream cheese, near room temperature
1 8-oz. tub mascarpone cheese
1/2 c. + 2 tbsp. sugar
1 tsp. fresh lemon juice
1/2 tsp. vanilla extract
2 large eggs, room temperature

Topping:
1/4 c. Nutella
2 tbsp. milk
1 tbsp. butter
(The milk and butter mixture is my substitute for whipping cream. You could try using 3 tbsp. whipping cream if you have it, but I cannot vouch for the end results.)

1. Crust: Preheat oven to 350 degrees F. Line cupcake pan with 8 cupcake liners. Combine graham cracker crumbs, sugar, and almond extract in a food processor. Process until smooth while adding the melted butter. Press this mixture at the bottom of each cupcake liner. Bake for 8 minutes until golden brown. Let cool.

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2. Filling: In an electric mixer, combine cream cheese, mascarpone and sugar until smooth. Beat in vanilla and lemon juice. Add eggs one at a time just until blended. Fill each muffin liner to the top with the cream cheese mixture. (Don’t worry about them possibly spilling over the top in the oven, they actually bake upward instead of spilling over like cupcakes. They also will not rise as much and will even fall back down while cooling.) I added a few Ghirardelli chocolate chips in the middle of a couple of the cheesecakes. Shake and tap the pan vigorously to get rid of any air bubbles.

Bake at 350 degrees F for approximately 35 minutes. Check them at 30 minutes; if they still jiggle when shaking the pan, continue baking until they are a little more firm. They should be somewhat firm when finished baking so keep an eye on them after 30 minutes. Remove from oven, let sit in cupcake pans until cool enough to handle then remove cupcakes from pan to cool on the counter or a wire rack. Let them cool completely before putting them in the fridge. Refrigerate for 3 hours, covered.

*Refrain from opening the oven door too often. My cupcakes fell dramatically because I was so scared my recipe experimentation would fail that I constantly checked on them.Image

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They’re not that bad, right?!

3. Topping: Before serving the cakes, combine Nutella, milk and butter in a microwaveable dish. Heat the Nutella mixture in the microwave for about 60 seconds or until runny, stirring every 20 seconds. Pour over cheesecakes and serve! Refrigerate leftover chocolate sauce. (I am so obsessed with this sauce that I’m thinking about using it for hot chocolate.)

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One Response to “Mascarpone Mini Cheesecakes”

Trackbacks/Pingbacks

  1. Thanks and Food | The Dish - November 29, 2015

    […] myself on dessert duty. A rendition of an old favorite returned, as you might have read before: Mascarpone Mini Cheesecakes. Only this time, I made the full-sized cheesecake and the center did not […]

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