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1
Butter twelve 3/4-cup custard cups.
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2
Sprinkle raw sugar in each buttered cup, turning to coat bottom and sides and tapping out excess raw sugar.
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3
Arrange prepared custard cups in large roasting pan.
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4
Bring maple syrup to boil in heavy large deep saucepan over medium-high heat.
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5
Reduce heat to medium and boil gently until maple syrup is reduced to 1 cup, stirring occasionally, about 30 minutes (syrup will bubble vigorously).
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6
Remove saucepan from heat and stir in whipping cream (mixture will bubble up high).
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7
Return saucepan to medium heat and simmer until any crystallized bits dissolve and mixture is reduced to 1 cup, stirring constantly, about 5 minutes.
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8
Cool completely.
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9
Preheat oven to 325F.
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10
Using electric mixer, beat cream cheese and sugar in large bowl until smooth.
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11
Beat in eggs 1 at a time, then beat in vanilla extract.
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12
Add mascarpone cheese and beat just until blended and smooth.
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13
Add cooled maple syrup mixture to cheese mixture and beat until well blended.
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14
Pour batter into prepared custard cups, dividing equally.
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15
Add enough hot water to roasting pan to come halfway up sides of custard cups.
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16
Bake until cheesecakes are light golden on top and centers move slightly when custard cups are gently shaken, about 1 hour.
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17
Cool in water bath 15 minutes.
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18
Remove custard cups from water bath.
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19
Refrigerate uncovered overnight.
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20
(Cheesecakes can be prepared 2 days ahead.
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21
Cover with plastic wrap and keep refrigerated.)
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22
Run small sharp knife around sides of cheesecakes to loosen.
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23
Place dessert plate atop 1 cheesecake.
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24
Invert cheesecake onto plate; shake gently to release.
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25
Repeat with remaining cheesecakes.
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26
Garnish each with fresh berries and fresh mint sprigs, if desired.
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27
Serve cold.
