Upside-Down Honey Cheesecakes

"From epicuriouis.com. Loved these. These crustless individual cheesecakes have a gooey, honeyed topping."
 
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Ready In:
1hr 20mins
Ingredients:
11
Serves:
12
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ingredients

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directions

  • 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.
  • 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.
  • 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.
  • Run thin knife around sides of ramekins. Invert onto plates, scooping any remaining topping from ramekins over cheesecakes. Garnish with berries.

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RECIPE SUBMITTED BY

Cooking is my relaxation. I have a picky eater as my DW and a picky eater as my son. I eat everything under the sun and am very adventerous with foods. The challenge, please my family, expand their taste buds, and still make unique dishes that blend a wide variety of flavors.
 
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