NEED:
1 cup caster sugar
1/3 cup honey
1/4 cup butter
1/3 cup water
3 pkgs low fat cream cheese
2/3 cup brown sugar
1 cup sour cream
juice of one lemon
2 teaspoons vanilla bean paste
4 large eggs
14 small ramekins or 6-8 large
DO:
Make toffee for bottom of ramekins
butter melts and mix is blended.
Increase heat to 6 and whisk with balloon whisk until mix goes a deep caramel color.
Set the timer for 5 minutes continuing to whisk.
Remove from heat and add water. (Mix will bubble and spit)
Whisk to blend.
Divide topping between ramekins. Set aside.
Prepare filling by blending cheese and sugar in food processor until creamy.
Add sour cream, lemon and vanmilla; Process until smooth.
Add eggs blending between additions.
Divide mix between ramekins.
Process in steam oven for 20 minutes.
Chill until completely cold.
SERVE:
Run a knife around the edge and upturn onto a plate.
Garnish with fresh or thawed berries and whipped cream.
USED:
Le Creuset 7-3/4 oz. Ramekins, Set of 2, Cherry
Lately I am craving the cheese cake. Gotta run have a piece…
Don’t stop at one piece, have two I say!!!