Best Cheesecake Flan Recipes

CHEF JOHN'S CHEESECAKE FLAN

Steps:

• Preheat the oven to 325 degrees F (160 degrees C). Rub the insides of four 5 1/2-ounce ramekins with oil.
• Melt 1/2 cup plus 2 tablespoons sugar, without stirring, in a skillet over medium heat. Swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each ramekin to cover the bottoms. Place ramekins in a baking dish.
• Combine cream cheese, Parmesan cheese, vanilla extract, salt, and eggs in a bowl. Whisk until smooth.
• Heat 1 cup plus 2 tablespoons milk until almost simmering. Stir in sugar and pour into the cream cheese mixture.
• Ladle mixture into the ramekins. Fill the baking dish with enough hot water to come halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. When shaken, custard should jiggle as one mass. Remove ramekins from baking dish and let cool to room temperature.
• Mix graham cracker crumbs with melted butter and spread some of the mixture over each flan. Refrigerate until fully chilled, at least 2 hours.
• Run a knife along the edge of each chilled flan and invert onto a plate. Drizzle any remaining caramel on top.

CHOCOLATE CHEESECAKE FLAN

Steps:

• Heat oven to 350°F.
• Melt 4 oz. chocolate as directed on package; cool. Meanwhile, cook 1 cup sugar in saucepan on medium heat until deep golden brown, stirring constantly. Pour into 9-inch round pan.
• Blend milk and cream cheese in blender until smooth. Add eggs, remaining sugar and melted chocolate; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
• Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours.
• Meanwhile, melt remaining chocolate. Use teaspoon to drizzle chocolate into 5 or 6 designs on sheet of waxed paper; let stand until firm.
• Loosen flan from side of pan just before serving; unmold onto plate. Carefully remove chocolate designs from waxed paper; use to garnish flan.

CARAMEL FLAN CHEESECAKE

Steps:

• Caramel:
• In a heavy metal saucepot combine the sugar, water, and lemon juice. Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan. Set aside to cool completely while you make the cake.
• Cheesecake Base:
• Preheat the oven to 325 degrees F.
• In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition.
• On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan.
• Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.
• Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.

NO-BAKE MEXICAN FLAN CHEESECAKE

Steps:

• Coat 8" springform pan with cooking spray. In food processor, pulse cookies with sugar until fine crumbs form (produce about 1 cup). Add melted butter. Process until blended. Firmly press into bottom of pan.
• In small microwave-safe bowl, combine honey, vanilla and 1 Tbs water. Sprinkle gelatin over mixture. Let stand 5 minutes. Microwave on high in 5 second intervals, stirring often, until gelatin is dissolved. Set aside.
• On medium-high speed, beat cream cheese and milk until smooth. 2 minutes. Beat in gelatin mixture, cinnamon and salt until combined (about 1 minute). Fold in 2 cups topping.
• Spread into pan. Cover with plastic wrap.
• Refrigerate until set (at least 8 hours or overnight).
• To serve: run knife around edge to loose, remove side of pan. Transfer to serving plate with lip.
• Spread caramel sauce on top, letting fall over edges at intervals.
• Put remaining 1 cup topping into pastry bag with decorate tip and create dollops or other decor atop cake. Make dollops at slicing intervals and garnish with raspberries and mint.

CHOCOLATE CHEESECAKE FLAN

Steps:

• Preheat oven to 350 degrees (175 celsius).
• Place one cup of the sugar in a small heavy duty saucepan and cook on medium heat until the sugar is a deep golden brown, stirring constantly to make a caramel sauce; pour into a 9 inch round pan.
• Microwave chocolate squares on high for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute; cool.
• Place milk and cream cheese in a blender and blend until smooth.
• Add remaining 1/2 cup sugar, eggs and melted chocolate to the mix in the blender and blend well.
• Pour over caramel sauce in the pan.
• Bake flan in water bath. (Create water bath by setting the round pan of flan into a larger pan and adding water around the smaller pan to half way up the side of the flan pan.).
• Bake 1 hour or until a knife inserted 1 inch from the edge comes out clean; remove from oven.
• Place round pan on a wire rack to cool completely.
• Chill for 4 hours or overnight.
• To unmold, run a metal knife around the edge of the flan and invert onto a plate; shake slightly to loosen.
• Gently twist to remove pan.
• Caramel sauce will drizzle down the sides.
• Add chocolate garnish if desired.

COPYCAT WOLFGANG PUCK'S CARAMEL FLAN CHEESECAKE

Steps:

• Caramel: In a heavy meatal saucepot combine the sugar, water and lemon juice.
• Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan.
• set aside to cool completely while you make the cake.
• Cheesecake Base: Preheat the oven to 325.
• In mixer fitted with a paddle attachent, on low speed work the cream cheese until smooth.
• Add the sugar, vanilla, and orange zest.
• Continue to mix for 2 minutes until smooth.
• Add the eggs, 1 at a time, and scrape down after each addition.
• On low speed slowly stream in the heavy cream.
• Scrape down every 30 seconds.
• Remove from bowl and pour out into prepapred cool caramel pan.
• Bake in a hot water bath for 1 hour.
• When finished the cake will be slightly firm to the touch.
• Remove from the oven and place in the refrigerator.
• Make sure to cool down for at least 4 hours before flipping over.
• The cake can be made up to 2 days in advance.
• Flip over by placing a 12-inch flat plate over the top of the cake pan.
• Hold with a firm grip and flip cake upside down.
• Let the pan sit on top for a second.
• Lift pan off the cake and serve on its own or with fresh berries.

PUERTO RICAN FLAN CHEESECAKE

Steps:

• 1. in a sauce pan,heat the sugar until golden brown,pour into a greased loaf pan.set aside.
• 2. in a blender,beat the eggs then add cream of coconut and vanilla and mix to combine.drop in cream cheese and blend until smooth.pour mixture in the loaf pan,over the sugar.
• 3. place in a boiled water bath and bake at 325 degrees for 1 hour, let set at room temp for an hour then refrigerate for 1-2 hours.to serve,turn out onto a platter...for a taller flan,double the recipe and bake for an additional 45 minutes to an hour,when knife comes out clean.

CHEESECAKE FLAN

Steps:

• Place the sugar, water and lemon juice in a medium saucepan over medium-high heat. Stir to combine. Cook until sugar mixture reaches a deep golden brown color, about 10 to 15 minutes. Remove saucepan from heat. Equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
• Preheat oven to 325 degrees F.
• Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
• Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
• Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving.
• To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.

CHEESECAKE FLAN

Steps:

• Special equipment: 10 (3 1/2-inch) ramekins.
• Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
• Preheat your oven to 325 degrees F.
• Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
• Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
• Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.

SOUTHERN LIVING CHEESECAKE FLAN

Steps:

• Sprinkle sugar in a heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown.
• Remove from heat. QUICKLY pour hot caramel into a 9" round cakepan, tilting to coat bottom; set pan aside. (Caramel will harden and crack).
• Combine eggs and remaining 7 ingredients in a large food processor or blender. Process just until smooth, stopping once to scrape down sides.
• Pour custard mixture over the caramel syrup in cake pan.
• Place cakepan in a large shallow pan. Cover cakepan with aluminum foil.
• Add hot water to shallow pan to depth of 1".
• Bake at 350 degrees for 50-55 minutes or until knife inserted off center comes out clean. (Center should still be slightly liquid; flan will finish cooking as it cools).
• Remove cakepan from water bath; cool flan completely on a wire rack (while still in cakepan).
• Cover and chill for several hours or overnight. Loosen edges of flan with a spatula and invert flan onto a rimmed serving plate, letting caramel sauce drizzle over the top.

PINEAPPLE CHEESECAKE FLAN

Steps:

• Preheat oven to 350 degrees F. Then using a mixer,blend in the eggs, condensed milk, softened cream cheese, pineapple juice, and pinch of salt. Mix well. Set aside.
• Using a 3 qt Corningware casserole(it's what I use, but if you have another mold you can put on both stove top and oven, you can use that too.), put in water and sugar. Heat until sugar is boiling. When it turns golden brown(makes a caramel), and using pot holders, swirl the caramel so that all sides and bottom of mold are completely coated. This prevents the flan from sticking.
• Pour the mixture into the mold. Put the mold onto a pan half-way full of water(Bain Marie) and put in oven for 45- 55 mins. When you insert a knife into the middle of the flan, and the knife comes out dry, the flan is done.
• Again using potholders, place a serving platter over the mold, and quickly turn it over. It can be a little tricky. If the flan sticks, turn it back and carefully run a knife around the edge of the mold to loosen the flan. Then turn the mold upside down again over the platter. Cool and serve.This is NOT a low calorie dessert.

CHEESECAKE FLAN

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C).
• 2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• 3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Add in the cinnamon and nutmeg, stir. Pour into caramel-coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• 4. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
• 5. Warning: the sugar will be very hot so watch out. Not only that you have to stay at the stove and mix non-stop until the sugar is a light amber color. Should take about 6-10 minutes. Don't try and rush as you can burn the sugar and ruin the whole thing. Medium low heat and stir with a wooden spoon.