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      Caramel Cheesecake, 2/8/13

      Jason Knapp

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      Yield: Makes 12 servings

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      Ingredients

      1 cup sugar

      1/3 cup honey

      1/4 cup (1/2 stick) unsalted butter

      1/3 cup water

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      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

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      Assorted fresh berries (for garnish)

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      Preparation

      Preheat oven to 300F. Butter twelve 3/4-cup ramekins orcustard cups. Place 1 cup sugar, honey, and butter in heavy medium saucepan.Stir over medium heat until butter melts and mixture is blended. Increase heatto medium-high and bring to boil. Whisk until mixture darkens slightly andcandy thermometer registers 300F, about 5 minutes. Remove from heat; add 1/3cup water (mixture will bubble vigorously); whisk to blend. Divide toppingamong ramekins (about 2 tablespoonfuls for each). Divide ramekins between 2roasting pans and chill while preparing filling.

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      Using on/off turns, blend cream cheese and brown sugar inprocessor, scraping bowl occasionally. Add sour cream, lemon juice, andvanilla; process until smooth. Add eggs 1 at a time, processing just to blendbetween additions. Divide filling among ramekins. Add enough hot water to pansto come halfway up sides of ramekins.

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      Bake cheesecakes until set, about 35 minutes. Remove fromroasting pans and chill until firm, about 1 hour. DO AHEAD Can be made 2 daysahead. Cover and keep chilled.

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      Run thin knife around sides of ramekins. Invert ontoplates, scooping any remaining topping from ramekins over cheesecakes. Garnishwith berries.

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