COPYCAT WOLFGANG PUCK'S CARAMEL FLAN CHEESECAKE

Steps:

• Caramel: In a heavy meatal saucepot combine the sugar, water and lemon juice.
• Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan.
• set aside to cool completely while you make the cake.
• Cheesecake Base: Preheat the oven to 325.
• In mixer fitted with a paddle attachent, on low speed work the cream cheese until smooth.
• Add the sugar, vanilla, and orange zest.
• Continue to mix for 2 minutes until smooth.
• Add the eggs, 1 at a time, and scrape down after each addition.
• On low speed slowly stream in the heavy cream.
• Scrape down every 30 seconds.
• Remove from bowl and pour out into prepapred cool caramel pan.
• Bake in a hot water bath for 1 hour.
• When finished the cake will be slightly firm to the touch.
• Remove from the oven and place in the refrigerator.
• Make sure to cool down for at least 4 hours before flipping over.
• The cake can be made up to 2 days in advance.
• Flip over by placing a 12-inch flat plate over the top of the cake pan.
• Hold with a firm grip and flip cake upside down.
• Let the pan sit on top for a second.
• Lift pan off the cake and serve on its own or with fresh berries.