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Cheesecake Flan Recipe

Cheesecake Flan

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (60)

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Average Rating:

Total Reviews: 60

Showing 21-30 of 60

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  • on May 09, 2009

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    I made this on a whim after watching Ingrid. I really liked it, it's a nice rich dessert, but I think I cooked the caramel too long. So be careful when cooking the caramel, it really doesn't take long for it to go from cooked to burnt, it can happen in a matter of seconds. I'm going to try again and take it slow.

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  • on May 06, 2009

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    It really is really Simply Delicioso...... and it is so easy to make... i really enjoyed making this dessert.

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  • on May 05, 2009

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    delisiousss

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  • on May 05, 2009

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    This recipe turned out geat, but I couldn't imagine making it with out the suggested Tablespoon of corn syrup in the sugar water mixture or the cornstarch in the cheesecake/flan batter.

    My own personal tip: DO NOT USE A CHEESECAKE PAN.

    I used one & follwed all of the directions. Honestly only about a Tablespoon of the mixture leaked out, but I still wouldn't suggest using one. Because of this I will probablly end up having to make some more sauce to go on top, but alas it still has wonderful flavor & texture. =

    Thanks for setting my CiNcO dE mAyO event apart from the rest.

    -Jen

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  • on April 29, 2009

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    This recipe is awful. I have lived in Latin America, and was excited to try two of my favorite desserts together. But, this taste nothing like flan, nor is the texture like flan. In short, this recipe is not worth the time, money, or effort.

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  • on April 06, 2009

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    Absolutely loved the taste of this, but had a heck of a time getting the caramel out of the ramekins after eating! Had to put them back in the toaster oven to heat it up to get it out. Next time might try the corn syrup. It was definitely not cooked all the way through after 30 minutes or even 50 minutes, but the taste was out of this world!

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  • on February 27, 2009

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    I followed this recipe "to-the-T", and I ended up with caramel flan soup. The flavor is great, but not the consistency it should be. If I had bothered to read some of the other reviews I would not have second-guessed myself when I kept leaving it in the oven for 5-10 minute increments after the original 30 minutes. Ulitmately I think it probably needs close to 60 minutes, and I only got to about 45-50...and it was STILL not set. I might try adding more cream cheese next time, and of couse leaving it in the oven until it really does look set. If I can figure out the right "tweaks", I think this would be a great dessert for entertaining.

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  • on January 01, 2009

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    This recipe gave me nothing but trouble. First, it says you can stir the sugar. If you stir it, it crystalizes. Don't stir the sugar. Second, after baking for 30 minutes, the flan is still soup. It took a good 60 minutes before it was really set. The finished product was tasty and impressive, but I didn't get that product by following the instructions. Better instructions and more accurate baking time would really help.

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  • on December 28, 2008

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    I followed the directions to the "T" but had some trouble with it getting cooked in 30 minutes. I think when it said to fill the baking pan with hot water, I should have used BOILING HOT water. I just used hot tap water. It made the cooking time take a lot longer. (about an hour Also, it may have been the fact I used one of those disposable aluminum roasting pans. I didn't have anything that was deep enough and big enough to hold 8 ramekins. And aluminum doesn't hold heat that well.
    Anyway, once it was done, everyone said it was "worth the wait". It was REALLY deeeeeeeeeeelicious!!
    I will get a real baking dish and try this recipe again.

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  • on December 24, 2008

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    I have tried this with my family, friends at work, even my husband has made it to bring for his co-workers, EVERYONE LOVED IT.
    Is not heavy and delicious.

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