Leche Flan Cheesecake 3 Ways
Rich, melt in the mouth caramel custard atop a decadent, creamy and cheesy cheesecake. Need we say more? Chef Ana Octaviano takes center stage as she features three of these sumptuous desserts – the Classic Leche Flan Cheesecake, the savory Leche Flan Bibingka Cheesecake and the Ube Leche Flan Halo Halo Cheesecake.
The highlight of this recipe is its “not so sweet”, unique and creative use of local ingredients that infuse classical flavors in an easy to make setting that you all will cherish. For those planning to expand your online menu offerings, this will undoubtedly be a new gem that will set you apart from the competition. This is one class you should not miss!
Cream Cheese Flan
Learn how to make the ultimate dessert, Cream Cheese Flan! Velvety smooth and creamy with a luscious caramel sauce, it’s your favorite cheesecake and flan rolled into one sweet treat!
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How to Make Cream Cheese Flan
✅Ingredients
8 tablespoons sugar
1 package (8 ounces) cream cheese, softened
5 eggs
1 can (12 ounces) evaporated milk
1 can (14 ounces) condensed milk
✅Instructions
In each llanera, place 2 tablespoons sugar. Set llanera over low heat until sugar is melted and golden, Use tongs to move the llanera repeatedly over the flames to prevent sugar from burning and to distribute melting liquid on the bottom of the mold . Remove from heat and allow caramel to cool and harden.
In a large bowl, beat cream cheese with an electric mixer at low speed. until smooth and fluffy.
Add eggs one at a time, beating after each addition.
Add condensed milk and evaporated milk and stir until well-combined. Let mixture sit for a few minutes to allow some of the foam to subside. Alternatively, combine eggs, evaporated milk, condensed milk, and cream cheese in a blender and process until smooth.
Pour mixture into prepared llaneras.
Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).
Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean.
Remove from oven, allow to cool and then refrigerate to set.
To serve, turn flan over on a serving plate, ending with caramel on top.
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How To Make Cream Cheese Flan ( Mini Flan)
Hello my beautiful fam welcome back to my kitchen! Today I’m going to share with you how I make easy and delicious mini flan, EVERY TIME !!!! I hope you enjoy it and as always if you do please don’t forget to give me a big thumbs up, comment down below what recipe you will like to see next and if you new to my channel please hit that subscribe bottom so you can be part of our family!????????
** tip: DO NOT seal the foil allow it to be bend so that the vapor do not get trapped in with the flan, as this would cause the flan to raise and then deflate causing a dip in the middle of the flan ????
Ingredients: makes 6 mini flans or you can make one big one!!!
1 cup of sugar
3 eggs
12 oz evaporated milk
14 oz condensed milk
4 oz cream cheese
1 tsp Mexican vanilla blend
(Optional) fresh strawberries
1 serving of love ????
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Cheesecake Flan
Hi guys today I will be sharing a recipe I stumble accross 2 years ago I got the original recipe from my expert village but I modify the recipe a little bit to suit my cake pan and my desired texture.
For the caramel base
3/4 cup sugar
For the Cheesecake Flan
4 egg whites
8 egg yolks
1 box cream cheese
1 tsp vanilla
1/4 tsp of salt
1/2 cup milk
1 can condensed milk
1 can evaporated milk
1/2 cup sugar ( can be adjusted to your desired sweetness )
Cheesecake Flan Recipe
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.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 10 servings
1 cup (200g) sugar
2 tsp (10ml) fresh lemon juice, optional
1 package (8oz -230g) cream cheese, room temperature
5 large eggs, room temperature
2 tsp (10g) vanilla extract
1 can (14oz- 397g) sweetened condensed milk
1 can (12oz -350g) evaporated milk
1. Preheat oven to 350F (180C).
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.
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.
4. Skim off the foam using a spatula and pour the cream cheese mixture over the caramel into the pan.
5. Place the pan in a larger pan, place on oven rack and add boiling water halfway up the sides of the pan.
6. Bake for 45-50 minutes until set or until a toothpick inserted into the center comes almost clean.
7. Remove the pan from water and cool completely on a cooling rack.
8. Cover and refrigerate for at least 4 hours or better overnight.
9. Run a knife around the edges of the cake to unmold it and invert onto a serving plate.
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LECHE FLAN CHEESECAKE/ LeCheese Cake
Melts in your mouth, smooth and creamy leche flan and cheesecake in one bite!
CARAMEL SYRUP
2 Tablespoons water
100 gr or 1/2 cup granulated white sugar
2 Tablespoons of water
COOKIE BASE
90 gr/ 3/4 cup crushed graham crackers or any digestive biscuit
60 gr melted butter (unsalted)
LECHE FLAN/ CUSTARD FLAN
3 egg yolks
1 whole egg
1 tsp calamansi or lemon extract
1 can creamy evaporated milk
1/2 cup condensed milk
1/4 cup white granulated sugar
GELATINE MIXTURE
3 teaspoons of unflavored gelatine
2 Tablespoons of cold water
*Bloom the gelatine for 5 minutes, then microwave for 10 to 12 seconds.
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