Cheesecake Flan. Guaranteed to Arrive Fresh & Delight. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Set a large bowl of ice water next to your stovetop.
Much to my (pleasant) surprise, I ended up with a flan-flavored cheesecake instead, thanks to the power of caramelized sugar. Careful, that thin layer of caramel can be overpowering. When you tap the edge of the ramekin the flan should still wobble in the center. You can have Cheesecake Flan using 9 ingredients and 14 steps. Here is how you cook it.
Ingredients of Cheesecake Flan
- It’s 1 1/2 cup of granulated sugar.
- It’s 1 teaspoon of fresh lemon juice.
- You need 1 (8 ounce) of package of cream cheese, at room temperature.
- Prepare 1 (14 ounce) of can of sweetened condensed milk.
- It’s 1/4 teaspoon of salt.
- Prepare 1 (12 ounce) of can of evaporated milk.
- Prepare 5 of large eggs.
- You need 1 1/2 teaspoons of vanilla extract.
- It’s 3/4 cup of heavy cream.
Cheesecake Flan is a very delicate and elegant dessert that can be prepared for any occasion. It is rich with a smooth, silky texture and the delicious caramel syrup is making it absolutely irresistible. It is the kind of dessert that needs to be made in advance as chilling it is essential. Indeed, this Cheesecake Flan is very delicious.
Cheesecake Flan instructions
- Preheat oven to 350. Have ready a 10 inch round baking pan and a larger pan for baking pan to fot in for a wayer bath.
- In a small heavy saucepan heat 1 cup of the sugar and lemon juice over medium heat until melted, stir just a few times with a small rubber spatula to insure even heating, swirl pan once sugar melts. This is a quick process, once the sugar melts swirl just until golden.
- As soon as its melted and starting to color pour into your baking dish tilting to try to cover bottom. If it starts to stick and stops moving don't worry it will work itself out in the oven.
- Beat cream cheese until smooth.
- Beat in eggs one at a time, beating each egg in.
- Beat in condensed, milk, evaporated milk heavy cream, salt, remaining 1/2 cup sugar and vanilla until smooth.
- Pour over melted sugar in baking dish.
- Place a kitchen towel in roasting pan that holds the baking dish to prevent slipping.
- Place filled baking dish on towel and fill baking dish with enough hot water to come just halfway up baking dish.
- Bake for 50 to 60 minutes until center is just set. Cool on wire rack until room temperature then cover and refrigerate at least 8 hours or overnight.
- To un mold run a thin knife around flan and invert onto serving platter.
- Serve with fresh fruit and whipped cream.
It is not as sweet and rich as the traditional Leche Flan. Texture is much thicker because of the cream cheese that makes it heavier but despite that, one slice is just not enough once you get a taste of this savory treat. An elegant dessert you can serve at any occasion. Process just until smooth, stopping once to scrape down sides. Pour custard mixture over syrup in cakepan.
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