Wednesday, April 22, 2015

Cheesecake Flan

He's crazy about  cheesecakes. I love flans.   Today is our 9th wedding anniversary and to celebrate our union, I bake a cake that would please us both.  Being compromising and  accommodating are just few things  that made our marriage work, after all.
Now back to the cake, it has the volume and the richness of a  cheesecake, but the sweetness of a flan. He likes 'em heavy, I want 'em sugary. It's a perfect mélange  of two different things ,  both good on its own,  but when combined, will knock your socks off,  big time!
It also doesn't hurt that making it is so quick and easy, it  gives you more time to do other things to make such a day, extra special.


1 pack ( 175 g) Philadelphia cream cheese
1 pack ( 250 g) mascarpone cheese
1 can condense milk
1 tbsp. vanilla
200 ml cream
3 egg yolks
3 whole eggs
3/4  cup white sugar

 1. Heat a sauce pan under medium low. Add sugar, cook until it turns into amber yellow liquid. Carefully pour liquid sugar in your choice of baking pan. It's my wedding day anniversary, I'm allowed to be cheesy, so I used this heart shape pan along with two small ramekins just in case there's enough cake mixture. Tilt to spread caramel and cover the bottom of the pan. Set aside to cool down.
 2. I used my blender for this recipe. Cake turned out perfect! Put cream cheese, mascarpone, vanilla , condense milk and eggs in. Blend for a minute or two until mixture becomes smooth snd homogenous.
 3. Pour in cream. Turn on blender for another 30 seconds.
 4. Pour mixture into your caramel lined baking pan, through a sieve.

5. Place a deep roasting pan at the middle of your preheated ( 165°c) oven. Pour hot water into it and carefully put your baking pan in the middle until half of it is submerge in hot water. Bake the cake bain-marie ( water bath)  for 40 to 45 minutes or  until set but the middle still bit  jiggly. Allow to cool complete  then refrigerate for at least 6 hours or more. 

Run a thin knife along the edge of the cake. Invert onto a plate before serving. Enjoy!

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