Ingredients
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
Directions
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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By OrnaBakes
Calabasas, CA
on April 07, 2012
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Amazing! Made for Passover and everybody loved it. Look on Wolfgang Puck's website for better instructions. Unfortunately I read some other reviews and didn't pour all the caramel into the pan and then it didn't make it all the way around the pan. I'm guessing they didn't caramelize long enough so had way more caramel. I had just enough cheesecake to fill my 9" pan. It didn't come out easily so I put it in a pan of warm water and ran a thin knife around the edges and it came out perfectly. Next time I'll try lemon zest and more vanilla instead of orange zest. I turned it out onto a 16" foil plate and put berries all around it - gorgeous! Best passover dessert I've ever had! (Obviously not for those who keep parve!
By phyllis_12479635
Burke, 86
on March 29, 2010
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The cake was delicious but I am not sure if I did it correctly. Although there was a thin coating of caramel on the sides and bottom (the majority of it stuck, was the flan supposed to be on the top or bottom? When I inverted it, the caramel was still loose (after 5 hours in the refrigerator so it basically ran all over the cake.
It was good but I am just not sure it was the way it was supposed to be. I had expected the caramel to be a replacement for a graham cracker crust but now that I think about the title, may I am totally confused
By wickman3_12346380
Alexander, 42
on November 20, 2009
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I have made this recipe on several occasions. It is ALWAYS a hit! I use a non-stick spring form pan, and I have never had an issue with sticking. This recipe is awesome.
Read all 17 reviews