Cheesecake Flan
Indulge in the silky-smooth decadence of Cheesecake Flan, a luscious dessert that combines the creamy richness of cheesecake with the melt-in-your-mouth texture of traditional flan. This show-stopping treat features a golden caramel topping, created by melting sugar to perfection, which cascades over every slice when inverted. Made with a blend of cream cheese, sweetened condensed milk, evaporated milk, and just a hint of vanilla, this recipe achieves an irresistible balance of sweet and tangy flavors. Baked in a delicate water bath, Cheesecake Flan boasts a custard-like consistency that’s both light and indulgent. Perfect for dinner parties or special occasions, this crowd-pleaser is sure to impress with its sophisticated presentation and unforgettable taste. Simple yet elegant, it’s a must-try for lovers of creamy desserts!
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Recipe Information
Ingredients
- 1 cup granulated sugar
- 8 ounces cream cheese
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 cup whole milk
- 5 large eggs
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, melt the granulated sugar, stirring continuously until it turns into a golden caramel. Be careful not to burn it.
Immediately pour the caramel into a 9-inch round cake pan or a flan mold, tilting the pan to evenly coat the bottom with the caramel. Set aside and let it cool and harden.
In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy.
Add the sweetened condensed milk, evaporated milk, and whole milk to the bowl. Mix until well combined.
Add the eggs, vanilla extract, and a pinch of salt. Continue mixing until the batter is fully incorporated and smooth.
Pour the mixture over the hardened caramel in the prepared pan.
Place the cake pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan to create a water bath.
Carefully transfer the roasting pan to the preheated oven and bake for 60 minutes, or until the center of the flan is set but still slightly jiggly.
Remove the cake pan from the water bath and let it cool to room temperature. Then, refrigerate for at least 4 hours or overnight for best results.
To serve, run a knife around the edges of the flan to loosen it from the pan. Place a serving plate over the mold and quickly invert it, allowing the caramel to flow over the top.
Slice and enjoy your Cheesecake Flan!
Nutrition Facts
Calories |
3606 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.0 g | 187% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 1337 mg | 446% | |
| Sodium | 2190 mg | 95% | |
| Total Carbohydrate | 484.0 g | 176% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 475.5 g | ||
| Protein | 109.0 g | 218% | |
| Vitamin D | 15.3 mcg | 76% | |
| Calcium | 2774 mg | 213% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 3621 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
