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Upside-Down Honey Cheesecakes

4.0

(15)

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Upside-Down Honey CheesecakesPornchai Mittongtare

These crustless individual cheesecakes have a gooey, honeyed topping.

Recipe information

  • Yield

    Makes 12 servings

Ingredients

1 cup sugar
1/3 cup honey
1/4 cup (1/2 stick) unsalted butter
1/3 cup water
3 (8-ounce) packages cream cheese, room temperature
2/3 cup (packed) golden brown sugar
1 cup sour cream
2 teaspoons fresh lemon juice
2 teaspoons vanilla extract
4 large eggs, room temperature
Assorted fresh berries (for garnish)

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 4

    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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