Upside-Down Honey Cheesecakes
Delicate individual cheesecakes featuring a golden honey-caramel topping and creamy cream cheese filling. These elegant desserts are garnished with fresh berries for a perfect finish.
Ingredients
- •1 cup sugar
- •⅓ cup honey
- •¼ cup unsalted butter
- •⅓ cup water
- •3 packages cream cheese
- •⅔ cup golden brown sugar
- •1 cup sour cream
- •2 teaspoons fresh lemon juice
- •2 teaspoons vanilla extract
- •4 large eggs
- •1 serving fresh berries
Cooking Instructions
- 1.
Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan. Stir over medium heat until butter melts and mixture is blended. Increase heat to medium-high and bring to boil. Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes. Remove from heat; add 1/3 cup water (mixture will bubble vigorously); whisk to blend. Divide topping among ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2 roasting pans and chill while preparing filling.
15 min
- 2.
Using on/off turns, blend cream cheese and brown sugar in processor, scraping bowl occasionally. Add sour cream, lemon juice, and vanilla; process until smooth. Add eggs 1 at a time, processing just to blend between additions. Divide filling among ramekins. Add enough hot water to pans to come halfway up sides of ramekins.
10 min
- 3.
Bake cheesecakes until set, about 35 minutes. Remove from roasting pans and chill until firm, about 1 hour. DO AHEAD Can be made 2 days ahead. Cover and keep chilled.
95 min
- 4.
Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.
5 min
