Cheesecake and flan, a combination of two John’s favourites for his birthday. Double the delight in one bite. Visually, it looks like a flan, but taste like cheesecake. Rich, creamy and delicious, a slice of heaven, just divine. Easy to prepare, can be made ahead and refrigerated. Upturned into a platter just before serving. Perfect for a party or social gathering, a real crowd pleaser!
First, the caramel is allowed to set and cool in a cake pan. Care should be taken not to burn the caramel as it will taste bitter and ruin the flavour of the dessert. A darker caramel with slight bitterness is preferred to offset the sweetness of the cheesecake rather than a pale caramel, which is too sweet. Cheesecake batter is poured on top of the caramel and baked in a water bath or bain-marie. Served chilled, this dessert literally melts in your mouth.
A water bath or bain-marie is a method of heating desserts gradually. A wide deep pan (preferably a roasting pan) that can accommodate a smaller baking dish or pan is used. The smaller pan with the dessert mixture is placed inside the large one. Hot water is poured in the large pan till it reaches halfway up the outside of the smaller pan. The large pan with the hot water and smaller pan containing the dessert mixture is carefully placed in the oven. The water bath method heats the dessert gently, preventing it from burning, drying or curdling.
First, the caramel is allowed to set and cool in a cake pan. Care should be taken not to burn the caramel as it will taste bitter and ruin the flavour of the dessert. A darker caramel with slight bitterness is preferred to offset the sweetness of the cheesecake rather than a pale caramel, which is too sweet. Cheesecake batter is poured on top of the caramel and baked in a water bath or bain-marie. Served chilled, this dessert literally melts in your mouth.
A water bath or bain-marie is a method of heating desserts gradually. A wide deep pan (preferably a roasting pan) that can accommodate a smaller baking dish or pan is used. The smaller pan with the dessert mixture is placed inside the large one. Hot water is poured in the large pan till it reaches halfway up the outside of the smaller pan. The large pan with the hot water and smaller pan containing the dessert mixture is carefully placed in the oven. The water bath method heats the dessert gently, preventing it from burning, drying or curdling.
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Cheesecake Flan
(Serves 6 or 8)
Caramel
Ingredients:
1/2 cup sugar
4 tablespoons water
Method:
In a saucepan, heat sugar with water. Do not stir sugar, but swirl the pan. Cook till sugar is dark amber in color. Pour caramel in a cake pan ensuring to spread caramel along the bottom and sides of the pan. Set aside to cool.
Cheesecake
Ingredients:
250 grams cream cheese
3/4 granulated white sugar
4 large eggs
3/4 cup sour cream
2 tablespoons all purpose flour
1 teaspoon orange or lemon zest
1 teaspoon vanilla extract
Method:
Ensure that cream cheese, eggs and sour cream are at room temperature.
For the water bath, boil some water in a saucepan or kettle enough to cover halfway up the sides of the cake pan.
Preheat oven to 300 F or 150 C and ensure that the oven rack is in the middle position.
Using a stand mixer or electric beater, beat the cream cheese at moderate speed till smooth and with no lumps. Add the sugar and beat until creamy. Then add the eggs, one at a time followed by flour, sour cream, vanilla extract and orange or lemon zest. Do not overbeat and incorporate too much air or else the cheesecake will rise and crack. Pour filling over the caramel.
Carefully place the cake pan in a large roasting pan. Pour boiling water in the roasting pan covering halfway up the sides of the cake pan.
Bake in the oven for 40 minutes until the cake is set all around with a slight jiggle in the centre. It will firm up on cooling. (Do not test cake with a toothpick.) Let cake rest in the pan for some time. Cool cake completely in the pan before refrigerating.
Cover pan with a plastic wrap and refrigerate overnight or at least for 12 to 24 hours. Place the pan in hot water for a minute to melt the caramel. Gently move cake pan clockwise and anti-clockwise to loosen the cheesecake.
Invert onto a platter. Dip a smooth knife in hot water. Wipe dry with paper towel and slice the cake. Repeat the above process for each cut.
Serve cake with caramel.
Note:
(Serves 6 or 8)
Caramel
Ingredients:
1/2 cup sugar
4 tablespoons water
Method:
In a saucepan, heat sugar with water. Do not stir sugar, but swirl the pan. Cook till sugar is dark amber in color. Pour caramel in a cake pan ensuring to spread caramel along the bottom and sides of the pan. Set aside to cool.
Cheesecake
Ingredients:
250 grams cream cheese
3/4 granulated white sugar
4 large eggs
3/4 cup sour cream
2 tablespoons all purpose flour
1 teaspoon orange or lemon zest
1 teaspoon vanilla extract
Method:
Ensure that cream cheese, eggs and sour cream are at room temperature.
For the water bath, boil some water in a saucepan or kettle enough to cover halfway up the sides of the cake pan.
Preheat oven to 300 F or 150 C and ensure that the oven rack is in the middle position.
Using a stand mixer or electric beater, beat the cream cheese at moderate speed till smooth and with no lumps. Add the sugar and beat until creamy. Then add the eggs, one at a time followed by flour, sour cream, vanilla extract and orange or lemon zest. Do not overbeat and incorporate too much air or else the cheesecake will rise and crack. Pour filling over the caramel.
Carefully place the cake pan in a large roasting pan. Pour boiling water in the roasting pan covering halfway up the sides of the cake pan.
Bake in the oven for 40 minutes until the cake is set all around with a slight jiggle in the centre. It will firm up on cooling. (Do not test cake with a toothpick.) Let cake rest in the pan for some time. Cool cake completely in the pan before refrigerating.
Cover pan with a plastic wrap and refrigerate overnight or at least for 12 to 24 hours. Place the pan in hot water for a minute to melt the caramel. Gently move cake pan clockwise and anti-clockwise to loosen the cheesecake.
Invert onto a platter. Dip a smooth knife in hot water. Wipe dry with paper towel and slice the cake. Repeat the above process for each cut.
Serve cake with caramel.
Note:
- The cake pan used was 8-inch x 3.5-inch.
