Mini Mascarpone Cheesecakes

Posted on 02 May 2011

Today I was this close to scrapping these delightful mini cheesecakes and writing about something decidedly English in honor of the royal wedding on Friday. Something along the lines of fresh crumpets with a homemade Meyer lemon curd (very Rule Britannia) but as I made a promise that I would post this recipe shortly, I shall. The crumpets and curd will just have to wait!

Now I am sure you are all thinking, this is more like it! A sweet treat for a grey Monday morning (or afternoon depending on where you are in the world). These cheesecakes are super easy to make. The hardest part is the planning ahead and pulling out the ingredients that need to get to room temperature before preparing the cheesecake batter, I kid you not! It takes about eight minutes from start to the time when you pop them into the oven to bake in a water bath.

The cheesecakes are creamy and rich but not heavy. When we baked these cheesecakes in culinary school they were easily hands down favorites on the pastry section of our course, but then again I am sucker for a great cheesecake! I like to serve these with fresh berries so they are perfect for this time of year when berries are almost at their prime.

Notes: I like to use a 6-cup silicone cupcake pan as it makes the removal of the cheesecakes a snap. You can also use individual aluminum cups but you have to butter the cups extremely well to get the cheesecakes out in one beautiful piece.

Tips: When I use a water bath, I always make sure to put the containers in the oven first and then pour the water in separately to minimize spilling and scalding. Be careful when you are removing the water baths from the oven.

Mini Mascarpone Cheesecakes, makes 6 individual cheesecakes
Recipe reproduced from ICE’s Culinary Arts degree program
Softened unsalted butter for the cups
1 box cream cheese, room temperature (8 oz)
2/3 cups granulated sugar (4.5 oz)
½ cup mascarpone, room temperature (¼ 500g container)
2 large eggs, room temperature
¼ tsp vanilla extract

1. Heat oven to 300ºF. Butter the cups that you will be baking the cheesecakes in (see Notes). If using aluminum cups, line the tops with buttered parchment.

2. Beat the cream cheese and sugar on medium speed until well combined, about 2 minutes. Scrape down the mixture.

3. Add mascarpone and beat again on medium speed for 1 minute. Add eggs 1 at a time, scraping down after each addition. Add the vanilla extract and beat until the mixture is light and fluffy.

4. Pour into the prepared cups. Shake the cups gently to try level the batter so the cakes cook evenly (the ones shown below are pre-leveling).

5. Bake in a water bath (see Tips) for 30 minutes, until the edges are set and the top of the cake when pressed gently feels set. Chill to fully set cheesecakes.

6. Serve chilled with berries.

8 responses to Mini Mascarpone Cheesecakes

  • Mrs B says:

    I love love love this recipe .. yes, as you know, I do have a sweet tooth!

    A little cheesecake goes a long way and a riot of decorative, colorful fruits on
    the side will always convince me that I’m eating a very, very healthy dessert
    (if such a thing exists!)

    Thank you for the culinary inspiration sweet pea. xxx

  • Tanya Morris says:

    Sadly I can’t cook, but I really enjoy reading your blog and recipes.

    • Vienna says:

      Firstly, I think everyone can cook! Maybe I should make a section with super easy recipes for people to try out until your confidence is up? Secondly, these are blessedly easy! Honestly, anyone can make them. Let me know if you give them a try.

  • Kathy says:

    I nearly messed this one up. The instructions say
    “2 1/3 cups granulated sugar (4.5 oz)”. I initially read this as (2 and 1/3) cups. Fortunatley I decided to weigh out the sugar and 4.5 oz = 2/3 of a cup or “two one thirds”. Why not just say 2/3 of a cup of sugar?

    • Vienna says:

      Hi Kathy, apologies! Will change the recipe. Thank you for letting me know. I must have not been thinking when I transcribed my notes! Hope you enjoyed the cheesecakes! Vienna*

  • Cussot says:

    Goodness, yes! I would have read that as “two and a third cups of sugar” as well, instead of 2/3 cup. The recipe looks lovely otherwise.

  • Nikki says:

    I wondered why I had so much mix I filled 12 muffin tins. I used 2 1/3 cups of sugar! It’s more sugar than anything else. Be sure to use only 2/3 cups of sugar.

  • Leave a Response

    my foodgawker gallery

    Recent Posts

    Tag Cloud

    Appetizers bacon bacon recipe barbeque sauce bbq bbq recipe beef braise breakfast breakfast recipe cheese chicken chicken recipe chocolate condiment cooking dessert dips edamame hummus entree food french grilling grilling recipe ham recipe herbs hors d'oeuvres italian japanese lamb recipe mexican pasta dish pork recipe portugal portuguese potato recipe recipe rice dish salad sandwich seafood side dish soup southern recipe vegetarian


    is proudly powered by WordPress and the SubtleFlux theme.

    Copyright ©