Jason Knapp
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
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.
