Cheesecake with Flan

Name: Cheesecake with Flan
Prep time: 102 min
Cook time: 100 min
Yield: 12
Cuisine: Internacional
Ingredients: 2 cups cinnamon cookies; 1/2 cups butter, at room temperature; 2 1/3 packages cream cheese, at room temperature, for the cheesecake; 1 1/2 cups whipping cream, for the cheesecake; 1/2 cups sugar, for the cheesecake; 5 eggs, for the cheesecake; 1 tablespoon vanilla essence, for the cheesecake; 5 tablespoons flour, for the cheesecake; 1 cup cow's milk, for the flan; 2 tablespoons vanilla essence, for the flan; 1 cup evaporated milk, for the flan; 2 packages cream cheese, at room temperature, for the flan; 2 cups condensed milk, for the flan; 8 sugar, for the flan; 1 cup sugar, for the caramel sauce; 2 tablespoons butter, for the caramel sauce; 1/2 cups whipping cream, at room temperature, for the caramel sauce; raspberries, for decoration; pecans, for decoration

Alejandra Cota

Have you thought about mixing two creamy textures? Prepare this Cheesecake with Flan, a recipe that you will love for its blend of textures. It has a delicious caramel sauce that adds the richest touch to this dessert. The crust is made from cinnamon cookies and has raspberries as decoration to balance the sweetness.

Enjoy the best Cheesecake with Flan dessert, the best part is that you can make it with your blender, making it an easy and quick recipe. For what occasion would you like to prepare this dessert?

Reviewed by Editorial Team of Kiwilimón

Published: 17-12-2018

Preparation

2 mins

1h 40 mins

Low

Preheat the oven to 170° C For the base, in a food processor or blender, crush the cookies until fine powder. Mix with the butter until a dough forms. Pour the mixture into a 25 cm diameter cake pan lined with wax paper at the base, press down with a spoon to form a base, and bake for 10 minutes. Remove and cool. For the cheesecake, beat the cream cheese with the whipping cream until the lumps are gone. Add the sugar, the eggs one by one, the vanilla, the flour, and continue beating until incorporated. Set aside. For the flan, blend the milk with the vanilla, evaporated milk, and cream cheese until smooth. Cook in a pot until it comes to a boil. Meanwhile, in a bowl, whisk the eggs with the condensed milk using a whisk. Incorporate into the hot milk mixture and cook, stirring constantly, until thickened, about 10 minutes. Remove and cool. Pour the flan mixture into the pan with the previously baked crust. Carefully add the cheesecake mixture using a spoon to avoid mixing them. Cover the base and surface with aluminum foil and bake in a water bath for 1 hour and 20 minutes. Cool and refrigerate for two hours before unmolding. For the sauce, in a pot over medium heat, cook the sugar until it forms a caramel, add the butter and the whipping cream, and stir until combined. Remove and cool. Decorate the cake with the caramel sauce, raspberries, and walnuts. Serve well chilled.