Cheesecake Flan Cake

Name: Cheesecake Flan Cake
Prep time: 102 min
Cook time: 100 min
Yield: 12
Ingredients: Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL; Error in CompositeNameEnglish::ingredient NIL

The perfect combination of two creamy textures, this cheesecake flan cake is what dessert dreams are made of! Garnished with a flavorful caramel sauce, raspberries, and chopped pecans, this cheesecake flan cake features a cinnamon cookie crust topped with a velvety flan layer and a drool-worthy cheesecake layer that will delight anyone with a sweet tooth.

Reviewed by Editorial Team of Kiwilimón

Published: 17-12-2018

Preparation

2 mins

1h 40 mins

Low

Preheat oven to 338 °F. For the base: In a food processor or a blender, grind cookies to a fine powder. Mix with butter until a dough is formed. Pour dough into a 9.8-inch cake pan lined with parchment paper. Press with a spoon to form the base and bake for 10 minutes. Remove and let cool. For the cheesecake: Mix cream cheese and whipping cream to get rid of any lumps. Add sugar, eggs one by one, vanilla, and flour and mix thoroughly. Set aside. For the flan: In a blender, combine milk, vanilla, evaporated milk, and cream cheese until smooth. Pour blended mixture into a pot and bring to a boil. In a bowl, whisk eggs and condensed milk. Add to the hot milk mixture and cook for 10 minutes stirring constantly until thick. Set aside and let cool. Pour flan mixture into the pan with the previously baked cookie crust. Gently add cheesecake mixture with a spoon to keep the layers from mixing. Cover with aluminum foil and bake in a water bath for 1 hour 20 minutes. Let cool and refrigerate for 2 hours before unmolding. For the caramel sauce: In a pot over medium heat, cook sugar until caramel is formed. Add butter and whipping cream and stir until incorporated. Remove and let cool. Garnish cheesecake flan cake with caramel sauce, raspberries, and pecans. Serve flan cheesecake cold.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

319

kcal

15.95%

Carbohydrate, by difference

35.6

11.87%

Protein

10%

Total lipid (fat)

17.9

27.54%

null

100

null

Provided by

Do you want to know all the nutritional information of this recipe?

Cheesecake Flan Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Cheesecake Flan Cake

Ingredients

Preparation

Nutritional information

Presentation

Tips

Sign up for the newsletter