Cheesecake Flan is a very delicate and elegant dessert that can be prepared for any occasion. It’s rich with a silky smooth texture and delicious caramel syrup that’s irresistible.
Source:Home Cooking Adventure
Element
Makes about 10 servings
1 cup (200g) sugar
2 teaspoons (10ml) fresh lemon juice, optional
1 pack (8oz -230g) cream cheese, room temperature
5 large eggs, room temperature
2 teaspoons (10g) vanilla extract
1 can (14oz-397g) sweetened condensed milk
1 can (12oz -350g) condensed milk
1. Preheat oven to 350F (180C).
2. Add sugar and lemon juice in a small saucepan. Melt over medium low heat until golden. Turn off the heat and pour the hot caramel into the bottom of a 9-inch (23cm) pan. Rotate pan to spread evenly. Set aside until you have prepared the cream cheese mixture.
3. Mix cream cheese in a large bowl until smooth. Add eggs one at a time, vanilla extract, sweetened condensed milk and condensed milk. Mix well until combined.
4. Use a spatula to skim off the foam and pour the cream cheese over caramel mixture into the pan.
5. Place the pan in a larger pan, place on the oven rack, and add boiling water to half the sides of the pan.
6. Bake for 45-50 minutes until the cake is done or until the toothpick inserted in the center is almost clean.
7. Remove the pan from the water and allow it to cool completely on a cooling rack.
8. Cover and refrigerate for at least 4 hours or better overnight.
9. Run the knife around the edges of the cake to unfold and turn upside down onto a serving plate.
