Chocolate Cheesecake Flan

322 12
Recipe By
3.4
(10) 9 Reviews
Prep Time
10
min.
Total Time
5
hr.
22
min.
Servings

12

Wow your guests with this gorgeous-looking twist on cheesecake.

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What You Need

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Make It

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  • Heat oven to 350°F. Cook 1 cup sugar in small heavy saucepan on medium heat 10 to 12 min. or until sugar is deep golden brown. Pour into 9-inch round baking pan.
  • Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs and chocolate; blend well. Pour over caramel sauce in pan; place in larger shallow pan. Add enough water to larger pan to come halfway up side of smaller pan.
  • Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Remove flan from water bath; place on wire rack. Cool completely. Refrigerate 4 hours. To unmold, run knife around edge of flan; invert onto plate. Remove pan.

Special Extra

To add a simple chocolate garnish, melt 2 additional chocolate squares. Use to make 2-inch square crisscross pattern on waxed paper. Repeat for desired number of lattice garnishes. Refrigerate 20 min. or until firm. Peel off waxed paper. Garnish flan with chocolate decorations just before serving.

Use Your Microwave

To prepare caramel sauce in the microwave, mix 1 cup sugar, 1/2 cup water and 1/4 tsp. cream of tartar in 1-L microwaveable glass measuring cup. Microwave on HIGH 12 to 15 min. or until sauce is golden brown, stirring every 5 min. Pour into baking pan and continue as directed.

Servings

  • 12

Nutritional Information

Serving Size 12
AMOUNT PER SERVING
Calories 260
% Daily Value
Total fat 12g
Saturated fat 7g
Cholesterol 90mg
Sodium 150mg
Carbohydrate 35g
Dietary fibre 1g
Sugars 34g
Protein 6g
   
Vitamin A 10 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • sylvielandry |

  • epidemicsleep |

    I have made this recipe on a number of occasions where it has always been a hit with my friends and family. The dessert is quite rich, so if you're not a sweet tooth, don't cut too big of pieces. It is easier to actually make the flan batter first before caramelizing the sugar where both ingredients can be added to the pan and baked immediately. The caramelized sugar won't harden as much.

  • tow.girl |

    I've made this several times, and it has always been a hit!! You can make it up to two days ahead, but the longer you keep before serving, the less caramel sauce you will have. I find if you use slightly warm water to immerse the pie plate in before you add the caramel sauce, you don't lose as much caramel to hardening on the glass.

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