Vermont Maple Cheesecake, West View style

(you probably don't get this unless you have a small child but this is from a cartoon and the character is named Cheese.)

cheesecake (our photo is coming)

We have had a lot of requests for this recipe in the last few weeks. I typically don't mind giving out recipes but scaling it for home use often presents problems. So if this doesn't come out right my math either stinks or I left a key ingredient out (only kidding on the latter). We make these in single serving sizes but making a single large one should be okay as long as the cooking time is adjusted. If anyone makes a big one, let me know.

Vermont Maple Cheesecake
Yield: 10-12 in 4 ounce ramekins

1/2 cup medium amber maple syrup
1/2 cup heavy cream

Simmer and reduce by half. Cool to room temperature.

8 ounces cream cheese, room temperature
1/3 cup sugar
3 eggs
1 tablespoon vanilla extract
454 grams mascarpone

Whip cream cheese and sugar until smooth and creamy. Add eggs until combined. Scrape sides and whip until smooth. Add vanilla and mascarpone, beat until smooth. Do not over beat mascarpone will break. Add ½ cup of maple syrup/heavy cream reduction and beat until combined.
Butter and sugar molds. Bake at 325 in a hot water bath, covered. Bake for 25 minutes and remove cover to allow steam to dissipate. Recover and bake for an additional 25 minutes. Cheesecake should be slightly “jiggly” in the center when finished. Chill uncovered in refrigerator. Cover when completely cooled

Maple Pecan Cookies
Makes about 2 dozen

2 sticks (8 ounces) unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
2 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
2 cups all-purpose flour
¼ cups (4 ½ ounces) pecans, coarsely chopped

1. In a medium bowl, beat the butter with an electric mixer until pale and creamy, about 3 minutes. Gradually beat in the sugar until well blended.
2. In a small bowl, whisk the egg yolk with the maple syrup and vanilla. Drizzle the egg-yolk mixture into the butter, beating at low speed until incorporated.
3. Using a wooden spoon, stir in the flour and pecans. Divide the dough in half and shape into 2 disks. Wrap each disk in plastic and refrigerate until chilled, at least 2 hours or overnight. Let the dough stand at room temperature for 10 minutes before rolling it out.
4. Preheat the oven to 325° F. Roll out each disk of dough ¼ inch thick between 2 sheets of wax paper. Cut the dough into 2 ½ inch rounds and transfer to baking sheets lined with parchment paper. Bake for 10 minutes, or until golden (the tiny cookies we use only take 5 minutes in a convection oven).

Funny, while I am posting this How It's Made (a program on Discovery) is showing how production cheesecakes are made. Coincidence or ???.