Caramel Cheesecake, 2/8/13

Jason Knapp


Yield: Makes 12 servings



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)




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.


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.


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.


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