Cheesecake Flan

Cheesecake Flan


  • 1/2 cup sugar
  • 3 Tbsp water
  • 8 oz cream cheese, softened
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 can sweetened condensed milk
  • 13 oz evaporated milk


  1. Preheat oven to 350°F.
  2. To begin, caramelize the sugar by combining the sugar and water in a heavy-bottomed saucepan and placing over medium-high heat. Add more sugar, if needed, until the preferred consistency is reached. Stir the mixture constantly with a rubber spatula or wooden spoon until the sugar has dissolved completely. Cook, stirring, for 5 to 8 minutes or until the sugar-water mixture turns into a caramel-colored syrup that has reached a temperature of 340° to 350°F. Note: Keep stirring as the sugar can easily burn. Try tilting the pan as you stir to distribute the coloring for a richer caramel color.
  3. Pour caramelized syrup into a 9-inch round pan.
  4. Combine cream cheese, eggs, and vanilla extract in the blender and blend until smooth. Next, add condensed milk and blend. Add evaporated milk. Blend again until smooth.
  5. Pour blended cream-cheese mixture in the pan over the caramelized syrup and place the 9-inch round pan inside a second pan that is filled with one-inch of water. Place in oven and bake for 55 to 60 minutes or until set. Remove from oven and let cool.
  6. When pan is cool enough to handle, invert the cheesecake flan onto a serving plate or tray. Chill until ready to serve.

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