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Alejandra

Alejandra Cota

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Flan Cheesecake

2 mins
1h 40 mins
Low
310
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Had you thought about mixing two creamy textures? Prepare this Cheesecake with Flan, a recipe that you will love for the mixture of textures. A delicious caramel sauce that gives the richest touch to this dessert. The crust is made from cinnamon cookies and has raspberries as a decoration so it is not so sweet. Enjoy the best Flan Cheesecake dessert the best thing is that you can do it with your blender, so it is an easy and fast recipe. When would you like to surprise your friend with this dessert?
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Ingredients

12 portions
  • 2 cups cinnamon cookie
  • 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 liquid vanilla, for the cheesecake
  • 5 tablespoons flour, for the cheesecake
  • 1 cup milk, for flan
  • 2 tablespoons liquid vanilla, for flan
  • 1 cup evaporated milk, for flan
  • 2 packages cream cheese, at room temperature, for flan
  • 2 cups condensed milk, for flan
  • 8 sugar, for flan
  • 1 cup sugar, for the caramel sauce
  • 2 tablespoons butter, for the caramel sauce
  • 1/2 cups whipping cream, at room temperature, for caramel sauce
  • enough raspberry, to decorate
  • enough walnut, to decorate

Preparation

Preheat oven to 170°C (392°F)
For the base, grind the cookies in a processor or blender until you get a fine powder. Press with butter until a dough is obtained.
Pour the preparation into a cake mold 25cm (9 inch) in diameter with parchment paper at the base, press with a spoon to form a base and bake 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. Reservation.
For the flan, mix the milk with vanilla, evaporated milk and cream cheese until you get a smooth mixture. Cook in a pot until it boils.
Meanwhile, in a bowl beat the eggs with the condensed milk with a balloon whisk. Add to the mixture of hot milk and cooks while stirring until thickening, about 10 minutes. Remove and cool.
Pour the flan preparation into the mold with the previously baked mold with cookie crust. Carefully add the cheesecake mixture with a spoon to avoid mixing. Cover the base and surface with aluminum foil and bake in a bain-marie for 1 hour 20 minutes. Chill and refrigerate two hours before unmolding.
For the sauce, in a saucepan over medium heat cook the sugar until it forms a caramel, add the butter and the cream to beat and stir until incorporated. Remove and cool.
Decorate the cake with caramel sauce, raspberries and walnut. Serve very cold.

PRESENTATION

Cover with caramel sauce and decorate with walnut and raspberries.

TIPS

Place baking paper at the base of your mold to make it easier to unmold it and prevent it from sticking. It is important that you cover the mold with aluminum very well, so that you do not get water at the time of baking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
Information per 100gr. Portion, provided by USDA
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