Upside-Down Honey Cheesecakes

Name: Upside-Down Honey Cheesecakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 12 servings Assorted fresh berries (for garnish); 680 grams packages cream cheese, room temperature; 4 larges eggs, room temperature; 158 milliliters (packed) golden brown sugar; 79 milliliters honey; 2 teaspoons fresh lemon juice; 237 milliliters sour cream; 237 milliliters sugar; 59 milliliters (1/2 stick) unsalted butter; 2 teaspoons vanilla extract; 79 milliliters water

This recipe serves 12. Watching your figure? This gluten free and vegetarian recipe has 428 calories, 6g of protein, and 28g of fat per serving. This recipe covers 5% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, butter, golden brown sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 300°F. Butter twelve 3/4-cup ramekins or custard cups.

Ingredients you will need

Custard

Butter

Equipment you will use

Ramekin

Oven

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.

Ingredients you will need

Butter

Honey

Sugar

Equipment you will use

Sauce Pan

Whisk until mixture darkens slightly and candy thermometer registers 300°F, about 5 minutes.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Whisk

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.

Ingredients you will need

Water