Cheesecake Flan. This smooth cream cheese flan topped with a golden brown caramel is an elegant dessert that can be baked and chilled until serving. Learn how to make a Cheesecake Flan recipe! I wanted to create a flan that tasted like cheesecake, but ended up with a cheesecake that tasted like flan.

Loosen edges of flan with a spatula, and invert flan onto a rimmed serving plate, letting caramel sauce drizzle over the top. See more ideas about Desserts, Dessert recipes, Cheesecake recipes. Recipe by Lana Horruitiner Perez adapted from Edith M. 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.
You need 1 teaspoon of fresh lemon juice.
Prepare 1 (8 ounce) of package of cream cheese, at room temperature.
You need 1 (14 ounce) of can of sweetened condensed milk.
You need 1/4 teaspoon of salt.
It's 1 (12 ounce) of can of evaporated milk.
You need 5 of large eggs.
It's 1 1/2 teaspoons of vanilla extract.
You need 3/4 cup of heavy cream.

Flan If you love cheesecake AND flan, this cream cheese flan is for you. Rich and smooth with a sweet caramel sauce, it's your two favorite desserts rolled into one delicious sweet treat! Assemble the cake: Pour leche flan mixture through a strainer and into your caramel-lined and greased pan. Leche Flan or Creme Caramel is a Filipino dessert made with egg yolks, milk, sugar, and vanilla extract.

Cheesecake Flan step by step

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.
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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.
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It is steamed in small baking pan called Llanera. This unusual flan was invented by Richard Ampudia's mother, Marilyn Chasan. Flan cake, also known as leche flan cake or crème caramel cake, is a Filipino chiffon or sponge cake (mamón) baked with a layer of leche flan (crème caramel) on top and drizzled with caramel syrup. It is sometimes known as "custard cake", which confuses it with yema cake. My oldest daughter has been asking me to make this flan for weeks now, and this weekend I finally got around to making it.