Best Copycat Wolfgang Pucks Caramel Flan Cheesecake Recipes

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.

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.

UPSIDE DOWN CARAMEL PUMPKIN CHEESECAKE

Steps:

• Caramel Directions: In a heavy metal saucepan combine sugar, water and lemon juice and stir until smooth.
• Over high heat, cook the mixture to 340F (The sugar should be a deep caramel color).Pour out into 9-inch cake pan. (DO NOT spray or grease the pan.). Carefully turn the pan, tilting it, so as to cover the sides and bottom of the pan with the caramel. Set aside.
• Cheesecake Base Directions:
• Pre-heat oven to 325°F.
• In mixer fitted with paddle attachment, work the cream cheese on low speed until smooth.Add sugar, brown sugar, cinnamon, cinnamon, ginger and orange zest. Continue to blend on low speed for 2 minutes until smooth.
• Add the eggs one at a time, scraping down the sides after each addition. Slowly add the pumpkin and scrape down. Continue on low speed and add the sour cream and scrape down.
• Pour batter into prepared cooled caramel pan.
• Bake in a hot water bath for 1 hour. Cake will be slightly firm to the touch.
• Remove from oven, cool to room temperature and place in refrigerator, overnight.
• Notes: Make sure to cool down for at least 4 hours before flipping over.
• The cake can be made 2 days in advance. To flip over the cake, place 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 off pan and serve on its own or with candied pecans and whipped cream.

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.

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.

CREAMY CARAMEL FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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.
• 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. 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.
• 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.

WOLFGANG PUCK'S NO COOK GAZPACHO

Steps:

• ---Prepare gazpacho:.
• In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
• Cover and refrigerate for 1 hour.
• Transfer to food processor, pulse until almost pureed, leaving a little texture.
• Season with salt and pepper.
• Return to bowl, cover and refrigerate another hour before serving.
• ---Prepare Topping:
• In a medium bowl, combine all the topping ingredients until well blended.
• Season with salt and pepper.
• Cover and refrigerate until needed.
• ---To serve:
• Ladle 10 to 12 ounces into chilled soup plates.
• Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
• Place a wedge of lime on the rim of the plate.

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.