Creamy Caramel Flan Cheesecake
This creamy caramel flan cheesecake brings together two classic desserts in one elegant, melt-in-your-mouth creation. It has the silky smoothness of traditional flan combined with the richness of cream cheese, finished with a glossy layer of golden caramel that flows beautifully over every slice. The texture is delicate yet indulgent, making it a perfect dessert for celebrations, holidays, or a make-ahead treat to enjoy straight from the fridge.
This dessert looks impressive, but the process is surprisingly simple. A gentle water bath ensures even baking, while blending the ingredients creates an ultra-smooth custard without lumps.
Ingredients
For the Flan Cheesecake
- 6 large eggs
- 500 ml milk
- 1 can (370 g) sweetened condensed milk
- 300 g cream cheese, softened
- 1 teaspoon vanilla sugar or vanilla extract
For the Caramel
- 100 g sugar
- 1 tablespoon water
- 1 tablespoon lemon juice
Instructions
Prepare the caramel
In a small saucepan, combine the sugar, water, and lemon juice. Heat over medium heat without stirring. Once the sugar dissolves and turns a deep amber color, gently swirl the pan to even out the color. Immediately pour the caramel into the bottom of your baking dish, tilting it to coat the base evenly. Set aside to harden.
Preheat and prepare the water bath
Preheat the oven to 160°C. Place a deep baking tray in the oven that will later hold hot water for the water bath.
Make the flan mixture
Add the eggs, milk, condensed milk, cream cheese, and vanilla to a blender. Blend until completely smooth and creamy, with no visible lumps.
Assemble
Carefully pour the flan mixture over the hardened caramel. Gently tap the dish on the counter to release any air bubbles.
Bake
Place the flan dish into the larger baking tray. Carefully pour hot water into the tray until it reaches halfway up the sides of the flan dish. Bake for 50 to 60 minutes, until the center is just set and slightly jiggly.
Cool and chill
Remove from the oven and let cool completely at room temperature. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the texture and flavor to fully develop.
Unmold and serve
Run a thin knife around the edges. Place a serving plate on top and invert quickly. The caramel will flow over the surface, creating a glossy sauce. Slice and serve chilled.
Nutritional Information (Approximate, per serving)
- Calories: 290 kcal
- Protein: 8 g
- Fat: 15 g
- Carbohydrates: 30 g
- Calcium: 12% DV
- Vitamin A: 10% DV
Why This Recipe Works
The cream cheese adds body and a gentle tang that balances the sweetness of the custard. Condensed milk creates a rich, smooth texture without additional sugar, while the caramel brings depth with its slightly bittersweet finish. Baking in a water bath prevents curdling and keeps the flan silky throughout.
Storage Tips
Store covered in the refrigerator for up to four days. Serve cold. Avoid freezing, as the custard texture may become grainy after thawing. For a softer texture, let it sit at room temperature for about 15 minutes before serving.
