HOW TO MAKE CHEESECAKE FLAN RECIPE RECIPES

LECHE FLAN RECIPE | ALLRECIPES

Leche Flan Recipe | Allrecipes image

My mom would always make this Filipino leche flan for dessert for me and I always loved it.

Provided by Hannah

Categories Filipino Recipes

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 1 hours 10 minutes

Yield 1 flan

Number Of Ingredients 7

Ingredients

Caramel:
1 cup sugar
¾ cup water
1 (13 ounce) can evaporated milk
1 (13 ounce) can sweetened condensed milk
12 egg yolks
1 tablespoon vanilla extract

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Combine sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Spread caramel evenly over the inside of a flan mold, tilting the mold to make sure the whole surface is covered.
Combine evaporated milk, condensed milk, egg yolks, and vanilla extract in a large bowl. Stir lightly to prevent bubbles or foam from forming. Strain batter slowly into the caramel-lined flan mold. Cover with aluminum foil. Place mold onto a baking pan filled with water.
Bake in the preheated oven until firm, about 1 hour. Let cool, about 30 minutes. Invert carefully onto a platter.

Nutrition Facts : Calories 387.4 calories, CarbohydrateContent 55.4 g, CholesterolContent 335.9 mg, FatContent 14 g, ProteinContent 10.6 g, SaturatedFatContent 7 g, SodiumContent 118.8 mg, SugarContent 54.6 g

PUMPKIN CHEESECAKE RECIPE - DOUBLE LAYER ... - DELISH.COM

Pumpkin Cheesecake Recipe - Double Layer ... - Delish.com image

This easy pumpkin cheesecake recipe with a graham cracker crust and pumpkin spice will become your new favorite go-to dessert this fall. Here's how to make our best pumpkin-flavored cheesecake.

Provided by Rian Handler

Categories autumn dinner party feed a crowd baking dessert

Total Time 5 hours 40 minutes

Prep Time 15 minutes

Cook Time 1 hours 25 minutes

Yield 8

Number Of Ingredients 16

Ingredients

3/4 c. graham crackers, crushed
3/4 c. gingersnaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish

Steps:

Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray. Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan. Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and ¼ tsp. salt. Pour cheesecake mixture over crust. Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes. With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight. Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.

Nutrition Facts : Calories 671 calories

More about "how to make cheesecake flan recipe recipes"

NO-BAKE PUMPKIN CHEESECAKE - HOW TO MAKE NO-BAKE ... - D…

This No-Bake Pumpkin Cheesecake is perfect for the transition for summer to fall.
From delish.com
Reviews 3.5
Total Time 4 hours 35 minutes
Category dinner party, picnic, dessert

In a medium bowl, combine crushed gingersnaps, sugar, and melted butter until mixture resembles wet sand. Pour into a 8” springform pan and pat into an even layer. In a medium bowl, beat heavy cream to stiff peaks. In a large bowl beat cream cheese until light and fluffy. Add pumpkin puree and beat until no lumps remain. Add powdered sugar and beat again until no lumps remain. Add vanilla, cinnamon, nutmeg, and salt and beat until incorporated. Add whipped cream and fold in until just combined. Pour batter over crust and smooth top with an offset spatula. Refrigerate until set, at least 4 hours and up to overnight. Serve with whipped cream and crushed gingersnaps.

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CHOCOLATE CHEESECAKE WITH GRAHAM CRACKER CRUNCH RECIP…

It’s worth tasting a few brands of graham crackers to find one you particularly like — preferably one with whole-wheat flour and a good dash of salt and honey or molasses. Try a health-food store or Whole Foods for organic and low-sugar brands. (Graham flour was devised in the 19th century as a healthful alternative to white flour.) Fresh, fluffy cream cheese with a minimum of fillers and stabilizers is also worth seeking out for this recipe. This recipe works fine with supermarket cream cheese and graham cracker crumbs (or dark chocolate cookie crumbs) in the crust, but the filling must be made with top-quality chocolate to get the full effect: milky cream cheese, tangy sour cream and the slight bitterness of chocolate playing against the sweet crunch of the crust. That’s how it’s been made since 1984 at the Saltry restaurant in Halibut Cove, off the southern Alaska coast. All of the ingredients (as well as the equipment, furniture, staff and customers) arrive by boat — except for the magnificent salmon, oysters, halibut, cod and mussels that are caught or harvested nearby.
From cooking.nytimes.com
Reviews 5
Total Time 2 hours
Calories 570 per serving

When ready to serve, gently remove sides of springform pan. Serve chilled cheesecake in slices, sprinkled with crumbs and drizzled with chocolate ganache (if using).

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NADIYA'S CHEESECAKE BROWNIES RECIPE - BBC FOOD

Nadiya calls these her ‘Money can’t buy you happiness’ brownies. They are an epic cross between a cheesecake and a brownie, with a delicious nut and caramel middle. Plan ahead because they need a little double baking around the caramel centre.
From bbc.co.uk
Reviews 4.3
Cuisine American

Dust with the cocoa, take out of the tin and cut into squares. Eat, eat, eat!

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HOW TO MAKE SUGAR SKULLS (CALAVERA DE AZúCAR) RECIPE ...

Traditional Day of the Dead Sugar Skulls are decorated with a rainbow of colored royal icing.
From tablespoon.com
Total Time 4 hours 0 minutes
Cuisine Mexican

Allow your sugar skulls to dry for several hours before using them as decorations for your Day of the Dead event.

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CHEF JOHN'S CHEESECAKE FLAN | ALLRECIPES

A cheesecake-like custard bakes over a layer of caramel in my attempt at making flan that tastes like cheesecake. Much to my (pleasant) surprise, I ended up with a flan-flavored cheesecake instead, thanks to the power of caramelized sugar. Careful, that thin layer of caramel can be overpowering. Whether or not you make a successful graham cracker crust topping, I hope you give this gorgeous recipe a try soon.
From allrecipes.com
Reviews 5
Total Time 3 hours 20 minutes
Category Cheesecake
Calories 542.1 calories per serving

Run a knife along the edge of each chilled flan and invert onto a plate. Drizzle any remaining caramel on top.

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FLAN II RECIPE | ALLRECIPES

The best dessert ever invented!!
From allrecipes.com
Reviews 4.4
Total Time 1 hours 10 minutes
Category Spanish Recipes
Calories 292.4 calories per serving

Bake in preheated oven 40 minutes, until set. Let cool, invert and serve.

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CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE RECIPE | INA ...

From foodnetwork.com
Reviews 4.3
Category dessert
Cuisine american

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

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BRB, MAKING THESE CHEESECAKE PUMPKIN BARS ON REPEAT THESE FALL

Cheesecake Pumpkin Bars will be your new favorite fall dessert (especially with this recipe). Follow our tips for perfect results, every time.
From delish.com
Reviews 2.6
Total Time 1 hours 15 minutes
Category nut-free, vegetarian, autumn, brunch, baking, dessert
Cuisine American

Make the cream cheese topping: Microwave cream cheese in a medium microwave-safe bowl in 15 second bursts, stirring until smooth but not hot. Whisk in sour cream, flour, sugar, vanilla, and salt until smooth. Set aside.Make the pumpkin base: Preheat oven to 350º. Butter a 9"-x-13" pan and line with parchment, leaving a 2" overhang.In a small bowl, whisk flour, pumpkin spice, and salt until well combined.In a separate large bowl, whisk together butter and brown sugar until completely smooth and incorporated, then whisk in egg and vanilla. Scrape sides and bottom of the bowl with a rubber spatula. Whisk in pumpkin puree and scrape sides of bowl down again, then fold in flour mixture until no streaks remain.Reserving about 1/2 cup of pumpkin batter, spread batter evenly into prepared pan. Spread cream cheese topping over the pumpkin batter, leaving a 1/2" border. Dollop reserved pumpkin batter on top, then use a butter knife or toothpick to swirl pumpkin batter and cream cheese layers together. Be careful not to overmix in order to get pretty, distinct swirls.Bake until a toothpick inserted in the center comes out with just a few crumbs, about 45 minutes. Let cool completely in the pan, then cut into bars and serve.

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FLAN RECIPE: HOW TO MAKE IT - TASTE OF HOME: FIND RECIPES ...

This light egg custard recipe comes from a missionary friend who lives in Mexico. It's very typical of the Southwest...and very delicious!
From tasteofhome.com
Reviews 4.2
Total Time 45 minutes
Category Desserts
Cuisine North America, Mexican
Calories 165 calories per serving

In a large bowl, combine the eggs, sugar and salt. Stir in milk and vanilla. Sift brown sugar into eight 5-oz. custard cups or a 1-1/2-qt. baking dish. Pour custard mixture over sugar. , Place in shallow baking pan of hot water. Bake at 325° for 30-40 minutes or until knife inserted in the center comes out clean. Chill overnight. Sprinkle with additional brown sugar before serving or unmold to serve.

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BEST FLAN RECIPE - HOW TO MAKE FLAN - DELISH

This Flan is as easy and classic (and creamy!) as it gets.
From delish.com
Reviews 4.1
Total Time 3 hours 15 minutes
Category gluten-free, nut-free, vegetarian, dinner party, baking, dessert
Cuisine American

Preheat oven to 350°. In a large bowl or measuring cup, whisk to combine cream, milk, vanilla, and salt. In a medium saucepan over medium-high heat, combine 1 cup sugar with 1/3 cup water. Cook, gently swirling the pot but not stirring, until mixture turns a deep golden color, 10 to 15 minutes. (Tip: use a pastry brush dipped in water to clean the inner sides of the pan and avoid burning while making your caramel.) Working quickly, divide caramel into seven 6-ounce ramekins. Gently lift and tilt ramekins to coat the inside with caramel. (Don't worry if the sugar hardens at this point! It will melt down while baking.) Place ramekins in a large baking dish. Whisk eggs, egg yolks, and remaining ½ cup sugar together in a large bowl. Gently mix in cream mixture until just combined. Divide mixture evenly between ramekins, about ½ cup each. Pour enough hot water into baking dish to come halfway to top of ramekins. Bake until just set and flan slightly jiggles, 45 to 50 minutes. Transfer ramekins to a cooling rack and let cool completely, about 2 hours. If not serving right away, cover with plastic wrap and chill in the refrigerator until ready to serve. When ready to serve, use a small knife or offset spatula to carefully loosen the edges of the flan. If refrigerated, warm in microwave in 10 second increments for 30 seconds. Turn flan over onto a plate with a shallow rim, shake gently to release flan, and remove ramekin.

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THE PERFECT FLAN RECIPE | EPICURIOUS

How to make The Perfect Flan
From epicurious.com
Reviews 3.8

To serve, run small sharp knife around flan to loosen. Turn over onto plate. Shake gently to release flan. Carefully lift off ramekin allowing caramel syrup to run over flan. Repeat with remaining flans and serve.

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BEST BLUEBERRY CHEESECAKE RECIPE - HOW TO MAKE BLUEBERRY ...

Blueberry Cheesecake is the most beautiful shade of purple, and it's berrytastic.
From delish.com
Reviews 4.6
Total Time 8 hours 30 minutes
Category nut-free, vegetarian, feed a crowd, Fourth of July, Summer, baking, dessert
Cuisine American

Preheat oven to 325°. In a small food processor, blend blueberries until no large chunks remain. In a small saucepan over medium heat, add blueberry puree, sugar, and lemon juice. Bring to a boil, then reduce heat and let simmer until slightly reduced, stirring occasionally, 10 minutes. Let cool to room temperature. Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand. Press into bottom and up sides of an 8" or 9" springform pan. Make cheesecake: In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, then stir in vanilla and sour cream. Add flour and salt and beat until just combined. Fold in blueberry puree. Pour mixture over crust. Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan. Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours and up to overnight. When ready to serve, top cheesecake with whipped cream and blueberries.

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PUMPKIN CHEESECAKE RECIPE - NYT COOKING

This dessert delivers all the warm spices of pumpkin pie along with the tangy creaminess of cheesecake. To help the filling come together easily, make sure your ingredients are at room temperature, and refrain from mixing on high, which will incorporate too much air, causing the cheesecake to rise, then fall. The cake is finished in the oven with the heat turned off; that gentle reduction in heat eliminates the need for a water bath and reduces the likelihood of cracks or a grainy texture.
From cooking.nytimes.com
Reviews 4
Total Time 2 hours

Serve as is, or make the optional whipped cream: Combine the heavy cream, confectioners’ sugar, vanilla and cinnamon in a large bowl and whisk with an electric mixer until soft peaks form. Serve each slice of cheesecake with the cinnamon whipped cream, if using, and a grating of nutmeg, if desired.

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CHOCOLATE ESPRESSO CHEESECAKE WITH GANACHE RECIPE | INA ...

From foodnetwork.com
Reviews 4.3
Category dessert
Cuisine american

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

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SPANISH FLAN RECIPE | ALLRECIPES

This recipe is exactly how I make it. Delicious. THe more eggs you put the more holes and less creamy, thus 3 eggs is perfect. IF you want to make it a Flan de queso (CHeese flan) just add a 4 oz package of cream cheese to the mix, it will make a nice slight creamy cheese taste without compromising the soft creaminess of this flan.
From allrecipes.com

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HOW TO MAKE PERFECT CHEESECAKE - STEP-BY-STEP R…

Oct 05, 2021 · Cream cheese: Specifically, full-fat cream cheese.Cheesecake is not the time to skimp. Sour cream: Most cheesecake recipes use either heavy cream or sour cream; either will do the job of softening the texture of the cheese and adding some moisture.I prefer sour cream because I like the extra hit of sour tang it adds to the cake. Eggs: Three whole eggs hold the cheesecake …
From thekitchn.com

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FLAN RECIPE {THE BEST!} - COOKING CLASSY

Variations. This same recipe can be made without the cream cheese.If doing so omit the 2 Tbsp sugar from the filling, it will be plenty sweet without. Add extra flavor: Try with some cinnamon, coconut extract, citrus zest or a tablespoon of bourbon. Make pumpkin flan: …
From cookingclassy.com

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TOP 30 ESSENTIAL SPANISH RECIPES TO MAKE AT HOME - SPANISH ...

Sep 09, 2017 · But good, homemade flan is well worth the calories. Creamy, eggy, and with just a touch of caramelized sugar syrup on top, there are countless variations of Spanish flan recipes you can find. Here is one of my favorites below! Make it: Canary Island flan recipe or go for the Traditional Spanish flan recipe…
From spanishsabores.com

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30 AUTHENTIC BRAZILIAN RECIPES - OLIVIA'S CUISINE

Jul 28, 2016 · Most of the recipes below are mine, but since there are a bunch of classics that I don’t yet have in my collection, I went ahead and found some equally amazing Brazilian recipes from blogger friends so I could at least cover the basics. Believe me, not even …
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FLAN DE QUESO (CREAM CHEESE FLAN) RECIPE | ALLRECIPES

Take ten and look at my story. One day out shopping I came across Flan made by KozySnack at Walmart while I was looking for egg custard. My first impression was "I want to make flan". Finding this wonderful recipe; first, I read most of the reviews and noticed this recipe …
From allrecipes.com

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AUTHENTIC SPANISH FLAN RECIPE - SPANISH RECIPES MADE EASY

Sep 22, 2021 · Classic Spanish Flan Recipe. Now I understand why flan is one of the most popular Spanish desserts! A good flan has the texture of a just-firm-enough custard. It should wiggle and jiggle on the spoon, and still be silky smooth when you bite into it.
From spanishsabores.com

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