caramelized honey soufflé cheesecakes with vinegar honey

what you need

for the cakes

3/4 cup honey

2 pound cream cheese (room temp)

5 eggs (room temp)

3/4 cups cream (room temp)

1 tsp salt

1 tsp vanilla

1/2 cup AP flour

for the vinegar honey

3 tbsp honey

2 tsp vinegar (i recommend balsamic or champagne/prosecco vinegar)

what you do

preheat oven to 400 with a cupcake tin side. caramelize honey in a saucepan over medium heat for 3-4 mins until frothy and golden brown, then set aside to cool. if your honey is already a dark/deep amber color it may not darken further and that is okay!

in the meantime, cream the cream cheese in a large bowl using a hand mixer or whisk to soften. Then, while mixing, slowly pour in warm honey and mix until full combined. add eggs one at time while mixing, then add cream, salt, and vanilla. sift in flour then mix once again until combined.

when the oven is preheated, remove cupcake tin and spray with a non-stick cooking/baking spray. Return to the oven for another two mins. remove cupcake tin and ladle batter into each cup until most of the way to the top. bake for 20 mins before opening the oven to check on color. at this point, I sometimes like to rotate the tray if the cakes in the back are looker darker than those in front. bake for a total of 20-25 mins until the tops are deep golden brown, almost burnt.

while cakes are baking, whisk together honey and vinegar (if you are using a balsamic vinegar that is thick/ syrupy, you may need to dilute with a splash of water. a more liquid vinegar works best here).

once out of the oven, allow the cakes to cool for about 5 mins before removing from the tin (they should release easily). drizzle with a spoonful of vinegar honey and serve immediately, though rumour has it they are delicious both warm and cold :)