Name: Individual Maple and Mascarpone Cheesecakes
Yield: Makes 12
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); Raw sugar, also called turbinado or demerara sugar, is available at natural foods stores and most supermarkets.; Mascarpone cheese is an Italian cream cheese sold at Italian markets and many supermarkets nationwide.

"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.

Recipe notes

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