Caramel Flan Cheesecake

Total Time:
5 hr 30 min
15 min
4 hr
1 hr 15 min

1 (9-inch) cake

  • Caramel:
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 1 tablespoon lemon juice
  • Cheesecake Base:
  • 1 pound 8 ounces cream cheese, room temperature
  • 1 1/4 cups sugar
  • 1 vanilla bean, split and scraped
  • 1 tablespoon orange zest
  • 6 eggs
  • 1 cup heavy cream
  • In a heavy metal saucepot combine the sugar, water, and lemon juice. Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan. Set aside to cool completely while you make the cake.

  • Cheesecake Base:

  • Preheat the oven to 325 degrees F.

  • In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition.

  • On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan.

  • Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.

  • Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.

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    Cheesecake Flan

    Recipe courtesy of Ingrid Hoffmann