Cheesecake Flan is a very delicate and elegant dessert that can be prepared for any occasion. It is rich with a smooth, silky texture and the delicious caramel syrup is making it absolutely irresistible. <br /><br />Ingredients<br /><br />Makes about 10 servings<br />1 cup (200g) sugar<br />2 tsp (10ml) fresh lemon juice, optional<br />1 package (8oz -230g) cream cheese, room temperature<br />5 large eggs, room temperature<br />2 tsp (10g) vanilla extract<br />1 can (14oz- 397g) sweetened condensed milk<br />1 can (12oz -350g) evaporated milk<br /><br /><br />1. Preheat oven to 350F (180C). <br /><br />2. In a small saucepan add sugar and lemon juice. Melt over low-medium heat until golden. Remove from heat and pour the hot caramel into the bottom of a 9 inch (23cm) pan. Swirl the pan to spread evenly. Set aside until you prepare the cream cheese mixture. <br /><br />3. In a large bowl mix cream cheese until smooth. Incorporate eggs one at a time, vanilla extract, sweetened condensed milk and evaporated milk. Mix well until combined. <br /><br />4. Skim off the foam using a spatula and pour the cream cheese mixture over the caramel into the pan. <br /><br />5. Place the pan in a larger pan, place on oven rack and add boiling water halfway up the sides of the pan. <br /><br />6. Bake for 45-50 minutes until set or until a toothpick inserted into the center comes almost clean. <br /><br />7. Remove the pan from water and cool completely on a cooling rack.<br /><br />8. Cover and refrigerate for at least 4 hours or better overnight. <br /><br />9. Run a knife around the edges of the cake to unmold it and invert onto a serving plate.
