Custard Cheesecake

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

deliciousness.

Ingredients:

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:

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.

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.

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