Flan cheese cake


Creating a Flan Cheesecake involves melding two beloved desserts into one extraordinary creation: the creamy, tangy delight of cheesecake and the silky, caramel-topped smoothness of flan. This dessert offers a layered taste experience, with each component maintaining its distinct texture and flavor, yet harmonizing perfectly when enjoyed together. Here’s a detailed recipe to guide you through making a Flan Cheesecake that is sure to impress with its sophistication and deliciousness.




1 cup (200g) granulated sugar


16 ounces (454g) cream cheese, at room temperature

3/4 cup (150g) granulated sugar

2 large eggs

1 teaspoon (5ml) vanilla extract

1/2 cup (120ml) sour cream


4 large eggs

1 can (14 ounces/397g) sweetened condensed milk

1 can (12 ounces/354ml) evaporated milk

1 teaspoon (5ml) vanilla extract


9-inch (23 cm) round cake pan or springform pan

Large roasting pan for water bath



Make the Caramel: In a medium, heavy-bottomed saucepan, melt the sugar over medium heat. Stir frequently to prevent burning, until the sugar becomes a golden amber liquid. Watch carefully, as sugar can burn quickly once it starts to melt.

Line Pan: Immediately pour the caramel into the bottom of your cake pan, tilting to evenly coat the bottom. Allow the caramel to cool and harden.


Mix Ingredients: Beat the cream cheese with the sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream.

Prepare for Baking: Pour the cheesecake batter over the hardened caramel in the cake pan.


Blend Flan Ingredients: In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.

Layer Over Cheesecake: Gently pour the flan mixture over the cheesecake layer. The layers might mix a bit, but they will separate during baking.


Preheat Oven: Preheat your oven to 350°F (175°C).

Water Bath: Place the cake pan into a larger roasting pan. Pour hot water into the roasting pan until halfway up the sides of the cake pan to create a water bath.

Bake: Bake for about 1 hour and 20 minutes, or until the center is just set. The baking time can vary, so start checking around 1 hour.

Cool: Remove from the oven and water bath, then let cool to room temperature. Refrigerate for at least 4 hours, or overnight, to fully set.


Unmold: To serve, run a knife around the edge of the pan. Place a large plate over the pan and invert quickly. The caramel sauce will flow over the flan and cheesecake.

Enjoy: Serve chilled, slicing carefully to reveal the distinct layers of flan and cheesecake.


Smooth Batter: Ensure your cream cheese is at room temperature for a smoother, lump-free cheesecake batter.

Water Bath: The water bath is crucial for gentle cooking, which helps prevent cracks in the cheesecake and ensures the flan cooks evenly.

Cooling: Allow the cheesecake to cool slowly in the oven with the door slightly ajar to prevent sudden temperature changes that can cause cracking.



This Flan Cheesecake recipe is a celebration of flavors and textures, combining the rich creaminess of cheesecake with the silky smoothness of flan, all under a luscious caramel sauce. It’s a sophisticated dessert that’s perfect for special occasions or whenever you want to indulge in a truly decadent treat. The beauty of this dessert lies in its layers, each contributing its unique character to create a harmonious and unforgettable dessert experience.