Has it been forever? I think so! For this post I have decided to post something that I haven’t made in a while, mainly to save my waistline and so I don’t ruin it by eating it a lot. So like the title says, its an upside down cheesecake. The way this cheesecake works is that you don’t bake it with a crust. WHAT NO CRUST ON A CHEESECAKE YOU SAY!
This cheesecake is amazing for its pure simple taste and ultimate creativity. Baked in ramekins these little wonders are the perfect dessert for yourself or a small dinner party (could be a large dinner party if your A. that ambitious and B. you have enough ramekins). When preparing the cheesecake I like to let the cream cheese sit out just a little longer than normal, and by a little longer I mean a lot. The way to a perfect cheesecake is absolutely no lumps and that the ingredients are mixed perfectly. So make sure the cream cheese you are using (I fully endorse Philadelphia Cream Cheese) is nice and warm so that when you put it in your mixer it blends smooth. When adding the other ingredients do it gradually and making sure that the batter is smooth with no lumps before you want to bake.
When you assemble these cheesecakes you use however many ramekins you want / need and put some of the honey syrup in the bottom of each, think of the syrup as your crust and then lay on the cheesecake batter (again make sure there are no lumps.) Lumps cause the batter to cook unevenly and cause big blobs of cream cheese in some spots and runny parts of just the ingredients in others, not really something you want. Bake the cheesecakes in a bath and once they are done let them cool just slightly.
To serve, cut around the edge of the ramekin and place upside down on a plate. The cheesecake should just slide out of the ramekin and the lovely honey syrup will just pour ever so nicely over the cheesecake, of course make sure to get the rest out of the ramekin so it doesn’t go to waste.
Challenge!
Like my facebook page (link at the bottom of this page) and once I get to 50 Likes I will gladly post the recipe for this so that you can all enjoy its amazingness!
Sincerely
Michael Tremblay
The Butter Alchemist
the butter alchemist 