- 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 )
Melt the sugar on a pot or your cake pan if can take the heat until it reaches amber colour. It is important during the cooking process not to stir the sugar until the sugar starts melting, cook the sugar until the desired amber amber colour is achieved . Turn o f the heat and set aside the caramel.
Beat the eggyolks and then add the fresh milk mixing slowly using a whisk ( it is important to be gentle in mixing so that we can avoid incorporating air in flan.)then add vanilla, add the evaporated milk and finally the condensed milk. Stir well and set aside.
Cream Cheese Mixture
Using a handheld mixer or a stand mixer beat the cream cheese ( make sure cream cheese is at room temperature) then add the sugar and salt.
Then switch back into a whisk and slowly incorporate the eggwhites about 3 additions. At this point when you add the eggwhites the mixture will split but just continue mixing and the mixture will comeback together.
Combine the flan mixture into the creamcheese mixture make sure that everything is well mix and combined.
Using a strainer pour the cheesecake flan mixture into the caramel pan . Any lumps that was strained in the mixture just discard them.
We are gonna be baking this in a bain marie (a pan of hot water in which a cooking container is place for slow cooking) Make sure to boil the water but do not preheat the oven.
Bake at 155 deg C-160 deg C for about 1 hour 45 minutes or until the middle is set .
Halfway thru baking cover the top of the cheesecake flan with foil to avoid the top of the flan burning.
Once baked let it sit in the fridge for about 30 minutes the refrigirate it for 3 hours.
Credits to: mysweetambitionsblog.blogspot.com