Cheesecake Flan


  • 1 1/2 cupgranulated sugar
  • 1 teaspoonfresh lemon juice
  • 1 (8 ounce)package of cream cheese, at room temperature
  • 1 (14 ounce)can of sweetened condensed milk
  • 1/4 teaspoonsalt
  • 1 (12 ounce)can of evaporated milk
  • 5large eggs
  • 1 1/2 teaspoonsvanilla extract
  • 3/4 cupheavy cream


1_ Preheat oven to 350. Have ready a 10 inch round baking pan and a larger pan for baking pan to fot in for a wayer bath

2_ In a small heavy saucepan heat 1 cup of the sugar and lemon juice over medium heat until melted, stir just a few times with a small rubber spatula to insure even heating, swirl pan once sugar melts. This is a quick process, once the sugar melts swirl just until golden

3_ As soon as its melted and starting to color pour into your baking dish tilting to try to cover bottom. If it starts to stick and stops moving don't worry it will work itself out in the oven

4_ Beat cream cheese until smooth

5_ Beat in eggs one at a time, beating each egg in

6_ Beat in condensed, milk, evaporated milk heavy cream, salt, remaining 1/2 cup sugar and vanilla until smooth

7_ Pour over melted sugar in baking dish

8_ Place a kitchen towel in roasting pan that holds the baking dish to prevent slipping

9_ Place filled baking dish on towel and fill baking dish with enough hot water to come just halfway up baking dish

10_ Bake for 50 to 60 minutes until center is just set. Cool on wire rack until room temperature then cover and refrigerate at least 8 hours or overnight

11_ To un mold run a thin knife around flan and invert onto serving platter

12_  Serve with fresh fruit and whipped cream