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Recipe Category: Cheesecake
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Ingredients
- 1 cup sugar
- 1/3 cup honey
- 1/4 cup unsalted butter
- 1/3 cup water
- 3 (8-ounce) packages cream cheese, room temperature
- 2/3 cup golden brown sugar
- 1 cup sour cream
- 2 teaspoons fresh lemon juice
- 2 teaspoons vanilla extract
- 4 large eggs, room temperature
Method
- Preheat oven to 300F
- In a medium saucepan, bring sugar, honey and butter to a boil
- Whisk frequently, cooking until a candy thermometer reads 300F
- Remove from heat and whisk in water
- Pour batter evenly into 12 greased muffin or custard cups
- Chill for 30 minutes
- In a large mixing bowl, beat together cream cheese and brown sugar until smooth
- Add in sour cream, lemon juice and vanilla
- Beat in eggs, one at a time until just combined
- Distribute evenly among cups
- Place muffin tin in a baking pan filled with 1 inch of water
- Bake for 35 minutes, until set
- Cool, cover and chill for 2 hours
- Invert cakes onto serving plates and spoon any remaining topping from muffin cups over cakes
- Garnish suggestion – fresh raspberries and blackberries
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