Ingredients for Chocolate Cheesecake Flan
- 1 ½ cups (300g) granulated sugar
- Semi Sweet Chocolate Baking Squares
- Evaporated Milk
- 16 ounces (454g) cream cheese, softened
- 4 large eggs
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How to Make Chocolate Cheesecake Flan
- Preheat oven to 350°F (175°C).
- Make the caramel: In a small, heavy-bottomed saucepan, combine 1 cup (200g) granulated sugar and 2 tablespoons water over medium heat. Cook, swirling the pan occasionally, until the sugar melts and turns a deep golden brown caramel. (Do not stir).
- Carefully pour the caramel into a 9-inch round baking pan, tilting to coat the bottom evenly.
- Melt the chocolate: In a microwave-safe bowl, microwave 8 ounces (227g) semi-sweet chocolate squares in 30-second intervals, stirring after each, until almost completely melted. Let cool slightly.
- Prepare the cheesecake filling: In a blender, combine 16 ounces (454g) cream cheese, softened, 1 cup (240ml) heavy cream, ½ cup (100g) granulated sugar, 4 large eggs, and the melted chocolate. Blend until completely smooth and creamy.
- Assemble the flan: Pour the cheesecake mixture over the caramel in the prepared pan.
- Create a water bath: Place the pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the flan pan.
- Bake: Bake for 60-75 minutes, or until a knife inserted 1 inch from the edge comes out clean. The center may still jiggle slightly.
- Cool: Remove from the oven and let cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow the flan to set completely.
- Unmold: To unmold, run a thin knife or spatula around the edge of the flan. Invert onto a serving plate. The caramel sauce will drizzle beautifully down the sides.
- Garnish: Garnish with chocolate shavings or fresh berries, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
121g
Fat
38g
Carbs
11g
