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Upside-Down Honey Cheesecakes

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Upside-Down Honey Cheesecakes

Upside-Down Honey Cheesecakes

amanda

Equipment

  • Stand mixer - Breville BES86XL Pro 500W

  • Springform pan (9-inch size) - Nordic Ware Artisan Series 10.25 Inch Diameter

  • Chef's knife - Wüsthof Classic Professional Cook's Knife

  • Rubber spatula - OXO Good Grips 14-Inch Stainless Steel Spatulas, Set of Two

  • Cake strips (Wilton) - Cake Pan Baking Strips

  • Parchment paper roll - Avery 12.75 Inch x 18.5 Inches

  • Oven thermometer - Instant-Read Digital Thermometer, KitchenAid TBK49-3000C

  • Mixer bowl attachment (Breville) - FlexiSpeed 750W Immersion Blender

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)

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 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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