Custard Cheesecake
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Custard Cheesecake
Making a Custard Cheesecake combines two beloved desserts into one extraordinary creation: the
creamy, tangy deliciousness of cheesecake and the silky, caramel-covered smoothness of vanilla
pudding. This dessert offers a multi-layered taste experience in which each component retains its
distinctive texture and taste, but harmonizes perfectly when enjoyed together. Here is a detailed
recipe to help you prepare a custard cheesecake that is sure to impress with its sophistication and
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deliciousness.
Ingredients:
CARAMEL:
• 1 cup (200 g) granulated sugar
CHEESECAKE LAYER:
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• 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
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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
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Equipment:
• Round cake pan or 9-inch (23 cm) springform pan
• Large double boiler roasting pan
Instructions:
HOW TO PREPARE THE CANDY:
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
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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.
Tips:
• Soft Crust: Make sure the cream cheese is at room temperature for a smoother, lump-free
cheesecake crust.
• Bain-Marie: The bain-marie is essential for gentle cooking as it prevents cracks in the cheesecake
and ensures that the flan cooks evenly.
• Cooling: Allow the cheesecake to cool slowly in the oven with the door slightly open to avoid
sudden temperature changes that could cause cracking.
Verdict:
A celebration of flavors and textures, this flan cheesecake recipe combines the rich creaminess of
cheesecake with the silky smoothness of flan, all under a delicious caramel sauce.It is a sophisticated
dessert perfect for special occasions or when you want to enjoy a truly exquisite treat. The beauty of
this dessert lies in its layers, each of which contributes its unique character to create a harmonious
and unforgettable dessert experience.