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 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.
By sjacobs1_1897472
La Jolla, CA
on April 10, 2009
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My caramel also was stuck, but after some warming the cake came out of the pan without the caramel. Luckily, it was presentable and delicious, just didn't have the extra wow of the top. My caramel was very hard (not cuttable, so I think I may have cooked it too long, but the color was just as the recipe instructs. Could that have been solved by undercooking the caramel a bit? I used a regular 9" metal cake pan that was almost 2" deep, without buttering or using parchment. The batter filled it to the brim with maybe 1/4 cup left over. I would love to make this again with the caramel, but I'm worried that the same thing will happen after all that effort. I gave it 4 stars because of the caramel, otherwise it would have been 5.
Any further suggestions?
Read all 16 reviews