Description
A delicious fusion of creamy cheesecake and traditional flan, topped with a rich caramel sauce.
Ingredients
Scale
- 1 cup (200 g) granulated sugar
- 1/4 cup (60 ml) water
- 1 tbsp lemon juice
- 1 ½ cups (150 g) graham cracker crumbs or digestive biscuits
- 1/4 cup (55 g) melted butter
- 2 tbsp sugar
- 400 g cream cheese, softened
- 4 large eggs
- 1 can (397 g) sweetened condensed milk
- 1 can (354 ml) evaporated milk
- 1 tbsp vanilla extract
- 1 tbsp lemon juice (optional)
Instructions
- In a saucepan, heat sugar, water, and lemon juice over medium heat without stirring until it turns deep amber. Pour into the cake pan and let it harden.
- Mix graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan over the caramel layer and freeze for 10 minutes.
- Beat cream cheese until smooth, then add eggs one at a time, followed by sweetened condensed milk, evaporated milk, vanilla, and optional lemon juice. Mix until silky smooth.
- Pour the batter over the hardened caramel and crust. Place the cake pan in a larger baking dish and fill with hot water halfway. Bake at 160°C / 320°F for 70–90 minutes until the center jiggles lightly.
- Turn off the oven and leave the cake inside for 30 minutes. Remove from the water bath, cool to room temperature, and chill for at least 4 hours or overnight.
- Run a thin knife around the edges, warm the bottom of the pan, and invert onto a deep plate to serve.
Notes
- Chilling overnight enhances the flavor and texture.
- For a thicker crust, increase the amount of graham cracker crumbs.
- Ensure the cream cheese is softened for a smooth batter.
- Prep Time: 20 minutes
- Cook Time: 70–90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg