Ingredients for Caramel Flan Cheesecake
- 1 1/2 cups granulated sugar
- 1/4 cup water
- 2 tablespoons lemon juice
- 3 (8-ounce) packages cream cheese
- Vanilla Bean
- Zest of 1 orange
- 4 large eggs
- 1 cup heavy cream
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How to Make Caramel Flan Cheesecake
- **Caramel:**
- In a heavy-bottomed saucepan, combine 1 cup granulated sugar, ¼ cup water, and 2 tablespoons lemon juice.
- Over high heat, cook the sugar, swirling the pan occasionally, until it reaches a deep amber caramel color. (Be careful not to burn it!)
- Carefully pour the caramel into a 9-inch round cake pan, tilting to coat the bottom and sides evenly. Set aside to cool completely.
- **Cheesecake Base:**
- Preheat oven to 325°F (160°C).
- In a stand mixer fitted with the paddle attachment, beat 3 (8-ounce) packages cream cheese until completely smooth and creamy.
- Add 1 ½ cups granulated sugar, 2 teaspoons vanilla extract, and the zest of 1 orange. Mix for 2 minutes until well combined.
- Add 4 large eggs one at a time, mixing on low speed and scraping down the sides of the bowl after each addition.
- Slowly pour in 1 cup heavy cream while mixing on low speed. Scrape down the bowl every 30 seconds until fully incorporated.
- Pour the batter into the prepared caramel-coated pan.
- Place the pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the cheesecake pan (this creates a water bath).
- Bake for 1 hour, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Remove from oven and let cool completely on a wire rack. Then, refrigerate for at least 4 hours, or preferably overnight.
- To serve, carefully run a thin knife around the edge of the pan to loosen the cheesecake. Place a serving plate upside down on top of the pan. Invert the pan and plate, gently removing the pan.
- Serve chilled, optionally with fresh berries.
Nutrition Information (Approximate per serving)
Sodium
26 g
Sugar
553g
Fat
266g
Carbs
48g
