Cheesecake is one of the best cures for your itchy sweet tooth out there.
The cheesecake as we know it actually originated in Greece, although it wasn’t officially referred to as cheesecake, until the 1930s when it made an appearance in an English cookbook.
Since then, British chef and cooking show host Heston Blumenthal has argued that cheesecake is actually a British invention.
Regardless of where it came from, cheesecake is one of the best desserts that are available nowadays, and you can’t really do much else but love it.
Now, do you all know what cheesecake flan is? Well, don’t worry, I didn’t know either, but that’s a thing now apparently.
And it’s not entirely bad. It combines the wonderful cream cheese and biscuit goodness of the cheesecake, with the thick doughy structure of the flan.
Home Cooking Adventure combined these two treats together into an interesting combination that’s definitely worth a try.
Before we get into the fun stuff, I thought some of you wanted to learn a little bit more about Home Cooking Adventure. Now you will!
Home Cooking Adventure was founded by chef Ella in 2011, to share her passion for cooking through her little adventures in the kitchen.
She also has two daughters and talks about how she didn’t know much about blogging when she first started.
“All in all, Home Cooking Adventure is about the passion me and my husband share for excellent flavors, freshly pounded spices, decadent sweets and savory dishes. We want to introduce new creative ways to cook and show how you can have a blast in the kitchen. Hope you will enjoy these recipes as much as we do.” she says on her website.
If you want to give it a try this recipe yourself, here’s how to prepare it.
Ingredients for about 10 servings
1 cup (200g) sugar
2 tsp (10ml) fresh lemon juice, optional
1 package (8oz -230g) cream cheese, room temperature
5 large eggs, room temperature
2 tsp (10g) vanilla extract
1 can (14oz- 397g) sweetened condensed milk
1 can (12oz -350g) evaporated milk
1. Preheat oven to 350F (180C).
2. In a small saucepan add sugar and lemon juice. Melt over low-medium heat until golden. Remove from heat and pour the hot caramel into the bottom of a 9 inch (23cm) pan. Swirl the pan to spread evenly. Set aside until you prepare the cream cheese mixture.
3. In a large bowl mix cream cheese until smooth. Incorporate eggs one at a time, vanilla extract, sweetened condensed milk and evaporated milk. Mix well until combined.
4. Skim off the foam using a spatula and pour the cream cheese mixture over the caramel into the pan.
5. Place the pan in a larger pan, place on oven rack and add boiling water halfway up the sides of the pan.
6. Bake for 45-50 minutes until set or until a toothpick inserted into the center comes almost clean.
7. Remove the pan from water and cool completely on a cooling rack.
8. Cover and refrigerate for at least 4 hours or better overnight.
9. Run a knife around the edges of the cake to unmold it and invert onto a serving plate.
So there you have it. Check out the video for a step-by-step demonstration.