If you are a fan of leche flan, and of cheesecake as separate desserts, maybe you should try combining the two in one delicious treat. Here is a recipe that does just that! A leche flan and cheesecake based dessert that is sure to be a hit with your friends, family and everyone else with a sweet tooth.
INGREDIENTS:
Leche Flan:
- 1 cup granulated white sugar
- 1/4 c. water
- 1 can condensed milk
- 8 oz. cream cheese, softened
- 6 egg yolks
- 1 teaspoon vanilla extract
- zest of 1 lime, grated
Cake Base:
- 3 whole eggs
- 1/4 cup granulated white sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup cake flour
PROCEDURE:
- Pre-heat your home or bakery oven to 325 degrees F /170 degrees C.
- Prepare a 9″ diameter cake pan.
- Mix the cup sugar and 1/4 cup water in a saucepan. Melt the sugar in the water on low heat, stir while doing this. As soon as the sugar melts, stop stirring the mixture and let it boil. Heat the sugar syrup until it becomes golden brown. Careful not to burn the syrup. Set aside.
- With the use of a wet pastry brush, moisten the sides of the baking pan, then pour in the syrup, making sure to coat the bottom evenly. Set aside.
- Whisk together the remaining ingredients for the flan and make sure that this is smooth. Set aside.
- Next, put together the cake batter part of the dessert.
- First, whisk the eggs and slowly add the sugar in until you get a light colored, thick batter. The mixture that you create should be thick enough to coat the back of a spoon, and when you drag your finger through it, a line remains. Sift in and slowly fold the flour in the mixture.
- To put together the cake, pour in the cream cheese mixture carefully on top of the sugar syrup in the cake pan. In order to prevent the mixing of the flan and the cake part of the dessert, hold a spoon with the back side up and pour in the cake batter on top of the flan mixture with the use of this slowly. The batter should float on top of the flan mixture. Careful to not stir the two together.
- In a baine marie (which is a larger baking pan that has about an inch of water in it), place the pan with the two batters slowly in this, then place in the middle of the oven.
- Let this bake in your preheated home or bakery oven for about 50 minutes.
- When cooked, remove from the heat and let cool.
- Once cooled, run a clean spatula or knife around the sides of the pan to loosen the cake flan combination, and place a flat dish on top. Careful when inverting in order to ensure that the cheesecake flan does not break when unmolded
(Original recipe can be found on www.adora’sbox.net. Image courtesy of the same site.)
