Wednesday, February 4, 2009

UPSIDE-DOWN HONEY CHEESECAKES

Although, you might not have guessed, I am an immense cheesecake lover. This inimitably creamy, fluffy and slightly acidic dessert never fails to give me the most intense gustatory pleasure...

I appreciate all kinds of cheesecakes (European, American, with cream cheese, with quark, with ricotta, etc..), but I must say that the American version is my most favorite as, flavor- and texture-wise, it can't be beaten. Nothing compares to a big, thick, oppulent slice of New York Cheesecake made with cream cheese (Philadelphia type). If you've never eaten that speciality, then you don't know what paradize tastes like!

The very first time I encountered Bon Appétit's "Upside-Down Honey Cheesecakes" was when my good friend Jessica from the blog "In Search Of Dessert" (who lived in my village, but has moved back to the US - Austin, Texas), introduced me to these delightfully luscious flan-like (creme brulee-like) and crustless cheesecakes on the occasion of one of our get-togethers. It was love at first bite!

With their rich, yet delicate caram
elly, flowery, lemony and tangy aromas as well as their lusciously silky, smooth texture and moist, gooey honey topping, these individual melt-in-your-mouth mini upside-down cheesecakes are fantastic and soooooooo addictive.

Give yourself a chance to sa
vor them as slowly as you can and resist the compulsion to gobble them fast. Like any good wine, they deserves to be enjoyed with temperateness..

~ Upside-Down Honey Cheesecakes ~
Recipe fom "Bon Appétit", April 2007 and adpated by Rosa @ Rosa's Yummy Yums 2009.

Enough for 8x 3/4 cup ramekins or custard cups or 8 people.

Ingredients for the "Honey Caramel":
1/2 Cup (105g) Castor sugar

1/4 Cup Runny honey (fragrant)
1/4 Stick (30g) Unsalted butter
1/4 Cup (60g/ml) Water
Ingredients for the "Mini Cheesecakes":
12 ounces (360g) Cream cheese, at room temperature
1/2 Cup (105g) Castor sugar
1/2 Cup (120g/ml) Sour cream
1 Tsp Fresh lemon juice
1/2 Tsp Lemon extract
1 Tsp Pure vanilla extract or paste
2 Large eggs (~63g), at room temperature

Method for the "Honey Caramel":
1. Place the sugar, honey, and butter in heavy medium saucepan.
2. Stir over medium heat until butter melts and mixture is blended.
3. Increase heat to medium-high and bring to boil (without stirring).
4. Lower the temperature and let simmer until mixture darkens slightly (medium brown) and thick, about 5 minutes.
5. Remove from heat and add the water (mixture will bubble vigorously).
6. Whisk to blend and let cool a little (5 minutes).
7. Divide equally (~3Tbs per greased ramekin).
8. Place in the fridge to cool (completely).
Method for the "Mini Cheesecakes":
9. Preheat oven to 180°C (300°F).
10. Using on/off turns, blend cream cheese and sugar in processor (or with a handmixer), scraping bowl occasionally.
11. Add the sour cream, lemon juice, vanilla and lemon extract.
12. When smooth, add eggs one at a time, processing just to blend between additions.
13. Divide the mixture among ramekins.
14. Place ramekins in a roasting pan and add enough hot water to come halfway up the sides of the ramekins.
15. Bake the mini cheesecakes until set, about 30-32 minutes.
16. Remove from the roasting pan, let cool at room temperature and chill at least an hour in the fridge before inverting.
17. Run the blade of a thin knife around sides of ramekins.
18. Invert onto plates, scooping any remaining topping from ramekins over the cheesecakes.


Remarks:
Can be made 3 days ahead. Cover and keep chilled.
This dessert should not to be eaten straight away as it needs to cool and then be refrigerated for several hours, preferably overnight, so that the flavors have time to blend and the texture becomes nice and firm.
To make sure that the cheesecakes don't stay stuck to the ramekins when inverting, leave the pots in warm water for about 1 minute.

Serving suggestions:
Garnish with fruits, praline powder or coarsely chopped roasted nuts.

***************

~ Mini Cheesecakes Renversés ~
Recette tirée du magazine "Bon Appétit" et adaptée par Rosa @ Rosa's Yummy Yums 2009.

Pour 8 petits ramequins ou 8 personnes.

Ingrédients pour le "Caramel Au Miel":
1/2 Tasse (105g) de Sucre cristallisé

1/4 de Tasse de Miel liquide (parfumé)
30g de beurre non-salé
1/4 de Tasse (60g/ml) d'Eau
Ingrédients pour les "Mini Cheesecakes":
360g de Cream cheese (type Philadelphia), à température ambiante
1/2 Tasse (105g) de Sucre cristallisé
1/2 Tasse (120g/ml) de Crème sûre/aigre
1 CC de Jus de citron
1/2 CC d'Extrait de citron
1 CC d'extrait de vanilla pur ou de pâte de vanille pure
2 Gros oeufs Large eggs (~63g), à température ambiante

Méthode pour le "Caramel Au Miel":
1. Mettre le sucre, le miel et le beurre dans un casserole à fond épais.
2. Mélanger tout en chauffant à feu doux jusqu'à ce que le beurre ait fondu et que le tout soit homogène.
3. Monter la température et porter à ébullition (sans mélanger).
4. Baisser la température et laisser mijoter le caramel à feu moyen, pendant 5 minutes, jusqu'à ce qu'il devienne plus foncé (brun) et épais.
5. Retirer du feu et ajouter l'eau d'un seul coup (le caramel va réagir violamment).
6. Bien mélanger le caramel à l'aide d'un fouet et laisser refroidir pendant 5 minutes.
7. Répartir le caramel entre les ramequins beurrés (~3 CS par ramequin).
8. Mettre les ramequins au frigo afin que le caramel refroidisse.

Méthode pour les "Mini Cheesecakes":
9. Préchauffer le four à 180°C (300°F).
10. A l'aide d'un mixer (ou d'un batteur manuel), bien battre (en pulsant) ensemble le cream cheese et le sucre, tout en nettoyant regulièrement les bords du bol.

11. Ajouter la crème sûre/aigre, le jus de citron, la vanille et l'extrait de citron.
12. Un fois le mélange homogène, ajouter un oeuf à la fois, tout en mixant après chaque ajout.
13. Bien répartir le mélange entre les ramequins.
14. Les mettre dans une plaque à gratin et ajouter assez d'eau chaude (dans le plat à gratin) afin que celle-ci atteigne le milieu des remaquings (bain-marie).
15. Cuire les cheesecakes, pendant environ 30-32 minutes.
16. Retirer les ramequins de la plaque à gratin et laissez-les refroidir à température ambiante, puis mettez-les au frigo au moins une heure avant de les inverser.
17. A l'aide d'un couteau, libérer les bords des cheesecakes.
18. Inversez-les sur des assiettes (tout en récupéra
nt le caramel à l'aide d'une maryse).

Remarques:
Ces cheesecakes peuvent être faits 3 jours à l'avance et gardés au frigo.
Ce dessert ne devrait pas être mangé tout de suite car il a besoin de refroidir et d'être réfrigéré au moins quelques heures ou toute une nuit car de cette manière les cheesecakes développeront leur saveur et leur texture sera meilleure (plus ferme et crémeuse).
Afin de bien les démouler plus facilement, trempez les ramequins pendant 1 minute dans l'eau chaude avant de les inverser.

Idées de présentation:
Décorez ces mini cheesecakes avec des fruits, de la poudre de pralin ou des noix torréfiée et concassées.

94 comments:

  1. Wow they looks so delicious.
    It is almost looks like cream caramel.

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  2. Je profite d'un passage dans un cyber pour consulter mes messages et visiter mes sites favoris(je suis chez ma fille en vacances)
    ton mini cheesecake a l'air excellent et original et j'en mangerai bien un morceaux !

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  3. Oooh! These look so decadent Rosa! I love cheesecake too!

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  4. ..woW ma chère Rosa!!..c'est la première fois que je vois une version avec du miel!!!mmm..ce doit être vraiment bon..

    ..tes photos donnent le goût d'essayer tout de suite lol!!!..

    ..bonne journée;)

    ~nancy

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  5. Gorgeous cheesecake Rosa!!

    Rosie x

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  6. your beautifully colorful pictures are making me wish for warmer days!

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  7. CELINE ;-P! They were taken on my balcony and it was snowing LOL....

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  8. Your addition of caramel makes the cheesecake almost like a flan. Delicious idea!

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  9. wahou, magnifique ces cheesecakes sans pâte...

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  10. Superbes !! tes cheesecakes sont super appétissants et avec le miel j'adore !

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  11. Those look wonderful! You should photograph for magazines, coffee table books, and the like. Goodness you are talented!

    Blessings!
    Lacy

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  12. Que ça doit être bon avec du miel!!!
    Ils sont bien tentants!!

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  13. Oh la la !!! que c'est gourmand toutes ces photos !!! Comment faire pour résister ???
    Bisous, Doria

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  14. I rarely make dessert but when I do it is quite often cheesecake of some kind. I love the lemony flavours here. It has brought a piece of sunshine to my day:D

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  15. en fait c'est à mi chemin entre le cheese cake et les oeufs au lait, belle idée, je note pécieusement mais pas de philadelphia ici

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  16. Awesome pics dear. Bookmarked. I too love cheesecake a lot. This makes me drooooooooooooool.

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  17. jadore!! et tes photos nous mettent l'eau à la bouche

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  18. Magnifiques ces petits cheesecakes ...

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  19. Oh my Rosa, what an exquisite dessert this is. I am drooling here.

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  20. il à l'air exquiiis!
    j'en veux bien une belle part huuum

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  21. Beautiful!! I hopped over from tastespotting. Your photo is gorgeous!

    If I wasn't crazy about flan before I certainly am now. I'm going to print out the recipe & give it a try. The sound of honey in this is intriguing.
    ~ingrid

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  22. Delicious looking cheesecake Rosa! I like the honey caramel addition to this cheesecake. It's like making creme brulee, but with cheesecake batter.
    Cheers,
    Elra

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  23. Magnificent dessert! I love all of the photos!

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  24. what an incredible dessert! love the fact that this does not have a crust and can be enjoyed almost as if it were a flan! lovely!

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  25. These look totally amazing, Rosa! I'm going to have to bookmark this page for future reference! Thanks for the post and the pictures!

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  26. I would crave for a slice....

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  27. Okay, you've set my mouth to watering this morning. These look SO scrumptious. They remind me of creme caramels and I love those too.

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  28. Ces cheese cakes ! l'idéal pour fêter ton admission dans le cercle très fermé des bloggueurs petits
    http://artflore.canalblog.com/archives/2009/02/04/12287660.html

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  29. I think I'd really love this version of cheesecake. My biggest complaint about most of the ones we are served here in North America is that they are so dense. Yours, on the other hand, look feather light!

    PS: Don't forget to pop by my blog and enter my contest!

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  30. Il est magnifique ce cheesecake, j'imagine les parfums citron et vanille et le caramel au miel, un délice!

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  31. You always come up with great creation. Looks great.

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  32. Oh Rosa, now you've done it! This combines 2 of my fave desserts...cheesecake and creme caramel!

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  33. Il est vraiment trop gourmand ce cheesecakes;)

    Bon mercredi à toi Charmante Rosa!!xxx

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  34. These remind me of a flan. They look so good!

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  35. OH! Rosa, Rosa, Rosa... come to my help! I need some of that honey cake... for I'm sick like a dog! :(

    I'm sure it would be so smooth, so creamy, but I can't swallow right now... yet am soooooo hungry! :(

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  36. Look so delicious!! The honey caramel looks amazing. I can tell you really enjoyed it! Can't wait to try this out.

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  37. Ces mini-cheesecakes me plaisent énormément, il me faut les essayer.

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  38. c'est la semaine des cheesecakes ! Beau à la louche en propose une série, j'en ai réalisé un l'autre jour et toi pareil !

    Génial, le tien a l'air juste excellent. Je pense qu'il est crémeux et goûteux à souhait... mmmhhh

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  39. I love the idea of mini cheesecake - this way you don't have to feel bad demolishing it :o)

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  40. mmm, that looks and sound amazing!! lovely pics!

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  41. Nous adorons les cheesecakes aussi! Beautiful.

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  42. These cheesecakes look heavenly! Delicious!

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  43. At first look, it didn't seem to be a cheesecake. Well done! I also have a weakness for cheesecakes. :)

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  44. I must confess: I didn't know what paradize tastes like, but now, you made paradize accessible to me.

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  45. Il est magnifique, c'est un petit supplice!! bravo. bisous

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  46. Des crèmes caramel améliorées ! j'aurais envie d'y plonger ma cuillère !

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  47. "Love at first bite" - I love it! These look so creamy and delicious!

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  48. Bonjour Rosa!

    Superbe comme d'habitude!
    iza:)

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  49. Your cheesecake looks so perfect and elegant!

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  50. Your cheesecake looks so pretty :-)

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  51. Hi Rosa!

    Lovely creations a cheesecake paradise!

    I'll bookmark this for future reference.
    The temptation is always available to gobble quickly...but little by little you enjoy better these sweet treats!

    All the best!
    Gera

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  52. holy cow, that looks so good! it kind of looks like flan, too.
    I noticed you and I have the exact same table mats! from ikea, right? lol!

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  53. wow, honey caramel on cheesecake sounds fantastic! beautiful photos too...

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  54. That cheesecake looks so good! Very different that what I have had before. I'd love to try them!

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  55. Très beau et appétissant ton cheesecake ... et les photos sont sublimes, comme toujours!
    Bises!

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  56. tu n'es pas la seule cheesecake-adicted, je te rassures. il faut absolument que je teste ceci, ca a l'air top! tu veux un bout du mien? ;-) biz

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  57. Mais ma parole, on dirait un soleil?! C'est l'été? Bravo! J'aime bcp cette recette, tendre, gourmande et coulante! Et tes photos sont vraiment très réussies!

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  58. Although I'm quite partial to cheesecake made with quark, these look absolutely delish!

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  59. I should NEVER visit here when I'm dieting!!! Oh my. Let me wipe the drool from my mouth. Excuse me.

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  60. EVA: Thanks! These cheesecakes are made with Philadelphia cream cheese...

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  61. Looks delicious! Like a flan better:-)

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  62. You do know I am a cheesecake lover Rosa :) I trust you when you said love at first bite...........Ooooo....I can literally taste it now :D

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  63. This honey cheesecake looks and sounds amazing! I really like the sound of the honey caramel!

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  64. En voilà une recette drôlement originale, la crème renversée au Philadelphia! Perso je ne suis pas spécialement fan de cheesecake mais la crème renversée est mon dessert préféré alors il va falloir que j'essaie ta recette :-)

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  65. Reminds me so much of flan. Delicious.

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  66. Mamma mia!! This must be heavenly !!!

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  67. Waouh ! Au premier coup d'oeil, j'ai bien cru à une crème au caramel. Il a l'air à tomber ton cheesecake.

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  68. Ils m'ont l'air absolument délicieux...Fondants, avec une jolie couleur...
    De quoi me donner des envies de gourmandises avant le déjeuner !...

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  69. Il est renversant ce cheesecake !!!

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  70. I love cheesecakes, and I agree with you that the american ones are the best. The one you have here is very special with honey caramel!

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  71. Oh my! Those little cheesecakes look absolutely heavenly! I'm going to be thinking about them all day long!

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  72. Ooooooh this sure looks good to me ! Can I lick the plate, please Rosa ??? :-)

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  73. Fabulous stuff Rosa! At first I thought it was a luscious creme caramel but instead it's a luscious honey cheesecake!

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  74. LORRAINE: Thanks! Inn fact the caramel sauce is made with honey...

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  75. Hi Rosa
    Just fantastic, beautiful caramel sauce.
    Great photos. You`re a star.
    Have a great weekend x

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  76. Très belles photos, on a envie de prendre sa petite cuillère

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  77. Exactement tout ce que j'aime !
    bises

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  78. those little cheesecakes must be delicious with the addition of honey!

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  79. I share trhe love for cheesecake too, lol!:)
    Yours looks so delicious and sweet...oh,,,sugar sugar...oh honey honey....la la la

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  80. Comme ça doit être trop bon!
    Bises

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  81. Je suis tombée en extase devant ton cheese-cake et la recette! Je vois que je ne suis pas le seule...
    Bises

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  82. mmm..honey caramel..I'd love to try these cheesy mini cakes:)

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  83. this is gorgeous and sounds so delicious!

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  84. Delicious decadent mini cheese cakes! I love the mini size and the honey in the caramel. They look so creamy and mouthwatering!

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  85. Il doit etre très bon ce cheesecake renversé.

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  86. What a picture perfect cheescake, Rosa...and that caramel sauce! Heavenly! I agree, cheesecake is best eaten slowly and savored. :-)

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  87. C'est dommage que par chez moi, on ne trouve pas de philadelphia. Je vois tant de recettes qui l'utilise

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