Cheesecake Flan
Submitted by kmd
Cheesecake meets flan in this caramel-topped custard made with cream cheese, condensed milk, and evaporated milk. Blender-easy and baked in a water bath for silky results.
YIELD
1 cakePREP
15 minCOOK
1 hrsREADY
1 hrsIn Latin kitchens, they call this “the impossible cake” because the layers magically sort themselves out in the oven. But we’ll call it what it is: the best of both worlds.
Cream cheese, eggs, condensed milk, and evaporated milk get blitzed in a blender and poured over a layer of homemade caramel. A water bath keeps everything gentle and even while the custard sets.
Flip it onto a plate and that golden caramel cascades down the sides of a cheesecake-flan hybrid that’s creamy, jiggly, and rich all at once.
Chef Tips
- Don’t stir the sugar while it caramelizes. Just swirl the pan gently so it browns evenly.
- Make sure the water bath comes at least halfway up the sides of the pan for even cooking
- Let it cool to room temperature, then chill thoroughly before flipping. Patience here means a clean release.
- Run a thin knife around the edge before inverting to help it unmold smoothly
Ingredients
Directions
Caramelize the sugar and water.
When caramelized, pour into a 9 inch round pan.
Preheat oven to 350℉ (180℃).
Put cream cheese, eggs, and vanilla in blender.
Blend until smooth.
Add condensed milk and blend again.
Add evaporated milk and blend again.
Pour over caramelized sugar in pan and set pan in another pan with has about one inch of water in it.
Bake for one hour.
Cool and invert on a plate. Chill.
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