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Cheesecake Flan Recipe
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cream cheese||1 Pound, softened|
|Sweetened condenced milk can||1 Ounce, can|
|Evaporated milk||1 Ounce, can|
Serving size: Complete recipe
Calories 2425 Calories from Fat 1629
% Daily Value*
Total Fat 185 g284.2%
Saturated Fat 98.1 g490.6%
Trans Fat 0 g
Cholesterol 1574.1 mg
Sodium 1871.9 mg78%
Total Carbohydrates 139 g46.2%
Dietary Fiber 0 g
Sugars 134.7 g
Protein 63 g125.1%
Vitamin A 141.9% Vitamin C 2.1%
Calcium 73.3% Iron 35.6%
*Based on a 2000 Calorie diet
In a small heavy frying pan, melt water and sugar together and bring to a boil.
Continue boiling until syrup is golden brown.
Once the syrup turns brown, it will continue to darken and may burn— watch the pan continuously and work quickly.
Immediately pour all the syrup into the bottom of a 7-inch cheesecake pan and rotate pan to cover bottom.
Syrup will harden quickly, so work fast.
In a large bowl, using an electric mixer, beat cream cheese until smooth.
Beat in eggs, one at a time.
Slowly beat in condensed milk.
Stir in evaporated milk.
Pour into prepared pan.
Bake in a water bath at350° for 70-75 minutes or until a toothpick inserted in the center comes out clean.
Cool, then refrigerate overnight.
To unmold, cut around sides of pan with a knife.
Dip the bottom of the pan into one inch of hot water and hold for two minutes.
Invert onto a flat serving dish with a rim to catch the syrup.
Unmold, shaking the pan a bit to get a little air down to the bottom (gravity will pull the flan out).
Serve as is or with a dollop of freshly whipped cream.
The hardened caramelized sugar makes a light liquid caramel sauce.