Di Paolo Chef Michael Gaylor Serves Mascarpone-Maple Cheesecake With Vanilla Gelato A

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Di Paolo Chef Michael Gaylor Serves Mascarpone-Maple Cheesecake With Vanilla Gelato And Caramel Sauce.



Make sure all ingredients are at room temperature before you start.


1 cup granulated sugar, plus extra for dusting ramekins
3 (8-ounce) packages cream cheese
1 teaspoon freshly squeezed lemon juice
2 teaspoons rum
2 teaspoons vanilla extract
3 eggs
1 pound mascarpone cheese
1 cup pure maple syrup


Preheat oven to 250 degrees. Bring a kettle of water to boil. Spray 9 (or
10) individual-serving (1/2 cup) ramekins with cooking spray and then dust
with enough granulated sugar to coat.

Using an electric mixer, beat the cream cheese until soft. Add 1 cup sugar
and mix until light and fluffy. Beat in the lemon juice, rum and vanilla
extract. Add eggs, 1 at a time, beating for 20 seconds between each
addition. Gently mix in the mascarpone and maple syrup do not overbeat or
the mascarpone can break down during baking.

Fill the prepared ramekins to the very top with the batter. Place in a
baking dish that is large enough to hold the ramekins snugly. Transfer the
baking dish to the oven, and then fill the dish between the ramekins with
hot water to come 3/4 up the side of the ramekins. Bake uncovered for 2 1/2
hours, until the cheesecakes are set and the tops are golden.

Remove the cheesecakes from the oven and bring to room temperature, and then chill for at least 1 hour before serving.

Source: Diopalo