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Custard Cheesecake

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    ngredients:
    CARAMEL:

    • 1 cup (200 g) granulated sugar

    CHEESECAKE LAYER:

    • 16 ounces (454 g) cream cheese, at room temperature

    • 3/4 cup (150 g) granulated sugar

    • 2 large eggs

    • 1 teaspoon ( 5 ml) vanilla extract

    • 1/2 cup (120 ml) sour cream

    FLAN LAYER:

    • 4 large eggs

    • 1 can (14 ounces/397 g) sweetened condensed milk

    • 1 can (12 ounces/354 ml) condensed milk

    • 1 teaspoon (5 ml) vanilla extract

    Equipment:

    • Round cake pan or 9-inch (23 cm) springform pan

    • Large double boiler roasting pan

    Instructions:
    HOW TO PREPARE THE CANDY:

    For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends

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    1. Make the caramel: In a medium, heavy-bottomed saucepan, melt the sugar over medium heat. Stir

    frequently to avoid burning until the sugar becomes a golden liquid. Be careful as sugar can burn

    quickly once it begins to melt.

    2.Line the pan: Immediately pour the caramel into the bottom of the cake pan and tilt it to cover the

    bottom evenly. Allow the caramel to cool and harden.

    MAKING THE CHEESECAKE LAYER:
    3. Mix the ingredients: Mix the cream cheese with the sugar until smooth. Add the eggs one at a time,

    mixing well after each addition.Stir in vanilla extract and sour cream.

    4. Prepare to bake: Pour the cheesecake batter over the hardened caramel in the cake pan.

    MAKING THE FLAN LAYER:
    5. Puree the flan. Ingredients: In a blender, combine eggs, evaporated milk, evaporated milk and

    vanilla extract.Stir everything until smooth.

    6. Place the cheesecake layer: Carefully pour the vanilla pudding mixture over the cheesecake layer.

    The layers may mix a little, but they will separate when baked.

    BAKING:

    7.Preheat oven: Preheat oven to 350°F (175°C).

    8. Water bath: Place the cake pan in a larger baking dish. Pour hot water into the baking pan halfway

    up the sides of the baking pan to create a water bath.

    9.Bake: Bake for about 1 hour and 20 minutes, or until the center is set. Baking time may vary, so start

    checking at about an hour.

    10. Cool: Remove from oven and water bath and allow to cool to room temperature. Refrigerate for at

    least 4 hours or overnight to set completely.SERVING:

    11. Remove from the mold: To serve, run a knife around the edge of the mold. Place a large plate over

    the pan and quickly turn it over. The caramel sauce flows over the flan and cheesecake.

    12.Enjoy: Serve cold, carefully slicing to reveal the various layers of custard and cheesecake.

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