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INGREDIENTS
- 100g (1/2 cup) of sugar
- 10 egg yolks
- 375ml (1 1/2 cup) of milk
- 250g (1 cup) of condensed milk
- 300g (1 1/4 cups) of cream cheese
- 100g (1/2 cup) of sugar
- 1/2 tsp of salt
- 4 egg whites
METHOD
- Add the sugar into the pan and caramelize it until turned into dark amber. Transfer it to the mold (20 cm mold size) and set it aside.
- In a bowl add the egg yolks and whisk until incorporated. Add the milk, vanilla extract, condensed milk and mix slowly until all well combined.
- In another bowl add the cream cheese and mix with the mixer. Add the sugar, salt, and egg whites gradually and mix all well.
- Mix the flan and cheese mixture and sift it over the previously prepared mold with the melted sugar. Add hot water to the pan and transfer the mold to it.
- Bake for 2 hours at 155°C/311°F. After the cheesecake has cooled, transfer it to the fridge for 4 hours.
- After time elapsed cut it into slices and serve.