Cheesecake Singles!!

If you're like me you just love cheesecake. It's so sweet and creamy and simply delicious. I have always loved cheesecake and nothing beats New York cheesecake. I mean, getting a slice from Carnegie's or Junior's will put you on cloud 9; it's that good.

Well, you can make equally yummy cheesecake at home and if you are looking to portion control your diet this recipe will be just for you. By using muffin tins you can portion your recipe out to little servings. When ready to eat use a scissor and cut out one of the cheesecake servings and finish it off with a dollop of whip cream.

*** For those people who are watching their sugar intake you may substitute splenda for the sugar. That's what I do and it tastes delicious. I hope you enjoy this recipe and remember... it's just food.

Mascarpone Cheesecakes

Ingredients: (makes 12 cheesecakes; 2 trays)

1 pound cream cheese, room temp.

9 ounces sugar

250 grams (containers are usually marked in grams) of Mascarpone, room temp.

3 large eggs

1 egg yolk

1 tsp. vanilla extract

Directions:

1) Using a mixer, beat cream cheese and sugar until combined.

2) Beat in Mascarpone.

3) Add eggs and vanilla and beat until incorporated.

4) Fill aluminum cups with batter

5) Place in water bath and bake at 300 degrees for approx. 40 minutes or until set.

**Water bath: Place the aluminum tray (filled with batter) inside a large baking dish. Fill the dish up with water until water reaches half way up the sides of the aluminum tray. Now bake. The hot water in the dish is helping to cook the cheesecakes.

When done, take out of the oven carefully and take aluminum trays out of the water to cool. Place in refrigerator when done. Enjoy!!!