Cajeta Cheesecake Flan
Indulge in the delightful fusion of flavors with this Cajeta Cheesecake Flan, where the silky smoothness of traditional flan meets the creamy richness of cheesecake. Crafted with a luscious layer of cajeta, a delectable Mexican goat's milk caramel, this dessert is perfect for any occasion. Each bite offers a harmonious blend of sweetness and a slight tang from the cream cheese, making it a memorable treat that will impress your guests. Perfectly chilled and served with a drizzle of extra cajeta on top, this dessert is sure to become a favorite in your household.
8
Servings
N/A
Calories
7
Ingredients
Ingredients
Sugar
2 cups (Divided)
Evaporated Milk
1 (12 ounce) can (None)
Cream Cheese
1 (8 ounce) package (Cut up and softened)
Eggs
5 (None)
Vanilla Extract
1 teaspoon (None)
Salt
1 dash (None)
Cajeta Caramel Topping
1/4 cup (None)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a small heavy saucepan, combine 1 cup of sugar and cook over medium heat, stirring constantly with a wooden spoon until the sugar melts and turns a deep golden brown. Remove from heat and quickly pour the caramel into a 9-inch round baking pan, tilting the pan to ensure the bottom is evenly coated. Set aside to cool.
3
In a blender, combine evaporated milk and softened cream cheese. Blend on high speed until the mixture is completely smooth.
4
Add the remaining 1 cup of sugar, eggs, vanilla extract, and salt to the blender. Blend again until fully incorporated. Gently fold in the cajeta caramel, making sure it is evenly distributed.
5
Pour the cheesecake flan mixture into the prepared baking pan over the caramel layer. Place the baking pan inside a larger baking pan. Add enough hot water to the larger pan to reach halfway up the sides of the flan pan.
6
Bake in the preheated oven for 50 minutes to 1 hour, or until a knife inserted near the center comes out clean. Remove the flan from the water bath and let it cool on a wire rack.
7
Once cooled, refrigerate the flan for several hours or until it is thoroughly chilled. Before serving, run a knife around the edge of the pan to loosen the flan. Invert the pan onto a serving plate to unmold. If the caramel doesn’t release easily, place the bottom of the pan in hot water briefly and then gently spoon the caramel over the flan.
8
Serve chilled, optionally topped with additional cajeta.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Cajeta Cheesecake Flan?
It is a fusion dessert that combines the silky smoothness of traditional flan with the creamy richness of cheesecake, featuring a layer of Mexican goat's milk caramel.
What is cajeta?
Cajeta is a delectable Mexican caramel made from goat's milk, providing a unique sweetness and depth of flavor.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C).
How do I prepare the caramel coating for the pan?
Melt 1 cup of sugar in a saucepan over medium heat until it turns deep golden brown, then pour it into a 9-inch round pan.
What type of milk is used in this recipe?
This recipe calls for one 12-ounce can of evaporated milk.
How should the cream cheese be prepared?
The 8-ounce package of cream cheese should be cut up and softened before blending.
How many eggs are required for the flan?
You will need 5 eggs for this recipe.
When do I add the vanilla and salt?
Add the vanilla extract and salt to the blender after the milk and cream cheese have been smoothed, along with the eggs and remaining sugar.
How is the cajeta topping incorporated?
Gently fold 1/4 cup of cajeta caramel into the blended mixture to ensure it is evenly distributed.
What size baking pan is recommended?
A 9-inch round baking pan is recommended for this recipe.
What is a water bath and how is it used here?
A water bath involves placing the flan pan inside a larger pan filled with hot water reaching halfway up the sides to ensure even baking.
How long does the flan bake?
Bake the flan for 50 minutes to 1 hour.
How can I tell if the cheesecake flan is done?
The flan is done when a knife inserted near the center comes out clean.
What should I do after the flan finishes baking?
Remove it from the water bath and let it cool on a wire rack.
Does the flan need to be refrigerated?
Yes, it should be refrigerated for several hours or until it is thoroughly chilled before serving.
How do I unmold the flan?
Run a knife around the edge of the pan, then invert it onto a serving plate to release the dessert.
What if the caramel doesn't release from the pan easily?
Place the bottom of the pan in hot water briefly to loosen the caramel, then spoon it over the flan.
How many servings does this recipe provide?
This recipe makes approximately 8 servings.
Can I add extra toppings to the flan?
Yes, it is optionally topped with additional cajeta caramel for serving.
What is the total amount of sugar needed?
A total of 2 cups of sugar is used, divided between the caramel base and the flan mixture.
Is the texture of this dessert different from regular flan?
Yes, it is richer and creamier due to the addition of cream cheese, blending cheesecake and flan textures.
What tools are needed for the mixture?
A blender is required to ensure the cream cheese and milk mixture is completely smooth.
Is there salt in this recipe?
Yes, a dash of salt is included to balance the sweetness.
Can I use a wooden spoon for the sugar?
Yes, the instructions recommend stirring the sugar constantly with a wooden spoon while melting.
What are the main flavor profiles?
The dessert is sweet, creamy, and slightly tangy from the cream cheese.
Is this considered a Mexican dessert?
Yes, the use of cajeta and the flan style makes it a classic Mexican-inspired treat.
What is the preparation for the sugar in the custard?
The second cup of sugar is blended with the eggs, milk, and cream cheese.
How much vanilla extract is used?
The recipe calls for 1 teaspoon of vanilla extract.
How many total ingredients are in this recipe?
There are 7 main ingredients required for this dessert.
Should the dessert be served warm or cold?
This Cajeta Cheesecake Flan is best served chilled.