Cheesecake Flan. 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. Cheesecake Flan is a very delicate and elegant dessert that can be prepared for any occasion.

What do you get when you put together cheesecake and flan? See more ideas about Desserts, Dessert recipes, Cheesecake recipes. View top rated Cheesecake flan recipes with ratings and reviews. You can have Cheesecake Flan using 9 ingredients and 14 steps. Here is how you cook that.

Ingredients of Cheesecake Flan

Prepare 1 1/2 cup of granulated sugar.
Prepare 1 teaspoon of fresh lemon juice.
You need 1 (8 ounce) of package of cream cheese, at room temperature.
It's 1 (14 ounce) of can of sweetened condensed milk.
It's 1/4 teaspoon of salt.
It's 1 (12 ounce) of can of evaporated milk.
Prepare 5 of large eggs.
You need 1 1/2 teaspoons of vanilla extract.
Prepare 3/4 cup of heavy cream.

This unusual flan was invented by Richard Ampudia's mother, Marilyn Chasan. 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. Assemble the cake: Pour leche flan mixture through a strainer and into your caramel-lined and greased pan.

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.
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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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My oldest daughter has been asking me to make this flan for weeks now, and this weekend I finally got around to making it. 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. Pronunciation: According to the Mother Ship of all pronunciation websites, Forvo History: Like many desserts (including our beloved cheesecake), flan's existence began during the. Unmold, shaking the pan a bit to get a little air down to the bottom (gravity will pull the flan out).