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Caramel Flan Cheesecake Recipe

Caramel Flan Cheesecake

Recipe courtesy Sherry Yard, Pastry Chef of Spago Beverly

Show: Wolfgang PuckEpisode: Passover

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (17)

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Average Rating:

Total Reviews: 17

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  • 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!

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  • 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

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  • 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.

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  • 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?

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  • on April 09, 2009

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    First, sometimes the caramel does harden and make it hard to remove. To unmold fill another low pan with warm water and put the cheesecake in that making sure the water doesn't overflow and wet the top! Leave it for about a minute or so. Then invert the pan and be patient! You might see a bubble or something which means that it's starting to loosen. Might also help to run a knife around the edges. It might make it a little jagged, but just rim the cake with berries.

    So, yes, this is a cheesecake i've been making for the past several years for passover, but it's been adopted by friends who are gluten free etc.
    The cheesecake itself is very very fluffy and smooth. I like to add more orange zest, a bit of slivovitz (passover plum brandy and cut the sugar a bit. I also make this with one package of neufchatel and then 2 of regular cream cheese. and i've definitely made these with extract instead of vanilla beans.

    The main thing is that if you are using a shallow-ish baking dish (1 inch then you will have a lot more. Which is nice because then you can make 4 or 5 individual cheesecakes...perfect for trying out before serving! if you're doing it in ramekins, you can skip the caramel and it's like a cheesecake souffle. YUM! This is the reason to have milkhiks seders! Fish and cheesecake!

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  • on April 06, 2009

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    I too could not get the cake out of the pan. The caramel was stuck to the pan and didn't realease. What came out was delicious but not presentable. Suggestions? Is there a way to soften the caramel? Or would buttering and lining the pan with parchment paper help?

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  • on April 22, 2008

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    We were shocked at how good this really was. We had a Seder of 30 people with a bunch of dessert options and multiple people commented that this was the best Passover dessert they've ever had! The carmel made for a beautiful presentation too...looked professionally done despite being VERY easy to make.

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  • on April 21, 2008

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    This was delicious and enjoyed by everyone at the seder. However, we started to make it using a 9" cake pan as specified - there was so much of both the caramel and the cheesecake that we ended up remelting the caramel and making two 9" cake pans. Should this have been a DEEP cake pan - all my regular cake pans are about 1" deep and no way would they fit the recipe. Anyway, now have an extra one to freeze and wow someone else with!

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  • on April 19, 2008

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    Am interested in seeing this German chef's passover recipes as typically they are good, however I find it supremely disrespectful that M. Puck has offered a completely unkosher meal. This might be a lovely cheesecake, but given that he is offering a Jewish meal, and he is not Jewish, the least he can do is honor Jewish kashrut traditions by NOT mixing milk and meat. What a shame he could not have been more observant...

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  • on April 16, 2008

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    This was a great recipe. After the initial 4 hours in the fridge it had a slightly more flan like consistency. The next day it was much more of a cheesecake. The caramel was very good and added a nice flavor. It was very sweet. I had some trouble getting the vanilla out of the bean I purchased so I added some extract. I loved it.

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