Best 5 Puerto Rican Flan Cheesecake Recipes

PUERTO RICAN FLAN RECIPE

Steps:

• Pour sugar into a heavy bottomed pot and melt over medium low heat. You can shake the pan occasionally to ensure the sugar melts evenly.
• Once the sugar has melted completely (can take up to 20 minutes) and there are no sugar crystals remaining, pour and spread caramel in an oven resistant dish or dishes. Set the dish aside.
• Next, add all filling ingredients to a blender and blend until velvety smooth. Pour this mixture into your baking dish (over the caramel and salt.)
• Bake in a water bath (placing your baking dish inside another, larger oven safe dish with a layer of water) at 350 degrees for 60-80 minutes, or until the center looks jiggly (think jello) but not liquid. Remove the flan from the oven and allow time to cool completely.
• Using a knife, loosen the edges around your flan and the baking dish. Grab a platter to serve the flan on and place it over the baking dish. Carefully flip the flan onto your platter, allowing the caramel to drizzle over the top. Slice, serve and enjoy!

FLAN DE QUESO (CREAM CHEESE FLAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large oven-safe pot with water to 1 inch; bring to a boil.
• Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
• Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
• Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
• Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

CARAMEL CREAM CHEESE CUSTARD (FLAN DE QUESO)

Steps:

• Preheat oven to 350 degrees F.
• Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
• Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
• Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
• Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

PUERTO RICAN FLAN DE QUESO (CHEESE FLAN)

Steps:

• Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13x9).
• In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.
• Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
• In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.
• Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.
• Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.
• When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.

PUERTO RICAN FLAN CHEESECAKE

Steps:

• 1. in a sauce pan,heat the sugar until golden brown,pour into a greased loaf pan.set aside.
• 2. in a blender,beat the eggs then add cream of coconut and vanilla and mix to combine.drop in cream cheese and blend until smooth.pour mixture in the loaf pan,over the sugar.
• 3. place in a boiled water bath and bake at 325 degrees for 1 hour, let set at room temp for an hour then refrigerate for 1-2 hours.to serve,turn out onto a platter...for a taller flan,double the recipe and bake for an additional 45 minutes to an hour,when knife comes out clean.