Food

Easy Cheesecake Flan Recipe

July 9, 2015
Cheesecake Flan

Since I have had the most request out of this one favorite desert of mine and being in Latin America and missing home. Its just perfect timing to share my flan recipe. But it isn’t any ordinary flan its a cheesecake flan. Yes Flan & Cheesecake together, doesn’t that sound like an answered prayer? (Hallelujah  choir in the background) I’m already salivating just hearing the name. I had a taste of my first flan in Latin America when we were in Nicaragua, and they called it a Mexican flan. I loved it and it made me start looking at recipes, despite the fact I will be needing an oven to make one (all memories of eating flan back home flashed back -fiesta, Pampanga, my lola, my titas, 30 llaneras and tall layers of steam pans). Every house hold will always prepare leche flan for any sort of event because its easy to make.

This one version though requires an oven and a water bath. If you want just a simple flan recipe you can refer here with an easy flan recipe 😉

Derived from a recipe from Sweet Ambitions

For the caramel base
3/4 cup sugar
*you can either use white granulated sugar on its own or brown sugar with 2 Tbsp of water
For the Cheesecake Flan
4 egg whites
8 egg yolks
1 box cream cheese
1 tsp vanilla
1/4 tsp of salt
1/2 cup milk
1 can condensed milk
1 can evaporated milk
1/2 cup sugar ( can be adjusted to your desired sweetness )

Directions:

1. Preheat oven for 155 degree Celsius

2. Put sugar & water in a pot on low heat and melt the sugar. Stir as soon as you see the sugar melting. Keep steering until it gets into a thick and caramel color consistency. Once ready pour the melted sugar in 2 rectangular bread pans. Set aside and let it cool.

3. Slightly beat the egg yolks, make sure to not over beat. Pour the 1/2 cup of milk then the evaporated milk then the vanilla seeds or extract, mix then add the condensed milk. Make sure everything is well incorporated but not over mixed. It’s in a more in a thinner consistency. Set aside.

4. On another bowl, place the softened cream cheese (make sure it’s room temperature). Use a beater/whisk or an electric mixer and mix until smooth. Add the 1/2 cup sugar then continue mixing. Add salt, then slowly add the egg whites in 3 additions using only the whisk. Mix until smooth.

5. Combine egg white and egg yolk mixture and  mix  until well incorporated.

6. Make sure to use a sieve or a fine strainer when pouring the flan mixture into the molds. This helps make a smooth and creamy flan.. (Or so I think)

7. Prepare a deep tray or a sheet cake pan. Arrange the 2 trays of flan in the cake pan and pour about an inch high of water in the pan. I think they call this a water bath.

8. Now time to bake.. Bake for 1 hour then put some foil and cover the top and bake for another 45 minutes or until the flan is set but still a little jiggly in the middle. Open the oven and let it stay inside the oven for 30 minutes.

9. Let it cool in room temperature then once its cooled. Put a cover then place in the fridge overnight or atleast 3hours.  Most times when were super eager we’ll put in the freezer for it to cool a lot faster. Hihihi

Your Cheesecake flan is ready. Enjoy 😉

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