Cheesecake Flan Recipe

POSTRE / DESSERT

1. 1

   Make the caramel

   In a heavy-bottomed saucepan, combine 1 cup granulated sugar and 2 tablespoons water. Heat over medium, swirling the pan gently (do not stir) until the sugar melts and turns a deep amber color. Remove from heat and carefully pour the caramel into a 9-inch round baking pan, tilting to coat the bottom. Set aside to harden.

2. 2

   Make the cheesecake custard base

   In a large bowl or blender, beat 1 cup cream cheese until smooth. Add 1/2 cup granulated sugar and beat until fully incorporated. Add eggs one at a time, then mix in 1/2 cup whole milk, 1/2 cup sweetened condensed milk, 1/2 cup sour cream, 1 teaspoon vanilla, and 1/4 teaspoon salt until the mixture is smooth.

3. 3

   Assemble

   Pour the cheesecake custard over the caramel layer in the prepared pan, smoothing the top with a spatula.

4. 4

   Bake in a water bath

   Place the filled pan in a larger baking dish. Add hot water to the larger dish until it comes halfway up the sides of the pan. Bake in a preheated oven at 325°F (165°C) for 50–60 minutes, until the center is just set with a slight jiggle.

5. 5

   Cool and chill

   Remove the pan from the water bath and let it cool on a rack for about 30 minutes. Then refrigerate at least 4 hours, preferably overnight, until completely chilled and firm.

6. 6

   Unmold and serve

   Run a knife around the edges to loosen, invert onto a serving plate to reveal the caramel topping, and slice. Serve chilled, with optional whipped cream or fresh berries.