Cheesecake Flan

Name: Cheesecake Flan
Yield: 6 to 8 small flan molds
Ingredients: 1 tub cream cheese (like Philadelphia, or you can use mascarpone); 4 wedges of creamy cheese (such as Laughing Cow); 2 cups whole milk (500 ml); 1 1/4 cups sweetened condensed milk (300 ml); 1 teaspoon vanilla extract; 4 eggs; Liquid caramel (you can use store-bought, or make your own with the recipe below); For the caramel:; 5 tablespoons granulated sugar; 1 tablespoon water; A few drops of lemon juice

En la cocina con Mar @cook_4923976

Madrid

During our trip to Galicia, I came back with tons of ideas for new dishes that I’ll be making little by little, but if I had to pick one that truly amazed us, it was definitely the cheesecake flan. The day we arrived, we ate at a restaurant in the Sanxenxo harbor, and among the desserts was this one. I’m not usually a big fan of flan, so at first I hesitated to try it, but it looked so good that I gave it a shot. The flavor blew all four of us away! Of course, I asked the waiter for the recipe, and of course, he didn’t give it to me (no surprise there), but I had to try... The texture is a bit fluffier than regular flan and lighter than cheesecake—truly irresistible. From now on, it’s on my list of the top ten desserts I’ve ever had. It might not taste exactly like the one there, but it’s still incredibly delicious. Don’t hesitate to try it!

En la cocina con Mar @cook_4923976

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Ingredients

6 to 8 small flan molds

1 tubcream cheese (like Philadelphia, or you can use mascarpone)
4wedges of creamy cheese (such as Laughing Cow)
2 cupswhole milk (500 ml)
1 1/4 cupssweetened condensed milk (300 ml)
1 teaspoonvanilla extract
4eggs
Liquid caramel (you can use store-bought, or make your own with the recipe below)
For the caramel:
5 tablespoonsgranulated sugar
1 tablespoonwater
A fewdrops of lemon juice

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Steps

1

Start by making the caramel. Place a small saucepan over medium heat, add the sugar first, then the water. Stir just a little until bubbles start to form and the color begins to change. Now stir more (a wooden spoon works well), add a few drops of lemon juice, stir again, and remove from heat. Be very careful not to touch the caramel—it gets extremely hot.
2

Once the caramel has cooled slightly, pour it into the flan molds, tilting them so the caramel coats the sides a bit. Set aside.
3

Preheat the oven to 400°F (200°C). Place a deep baking dish filled halfway with water in the oven to create a water bath.
4

Put all the ingredients except the eggs into a blender or large mixing bowl (if using an immersion blender). Add the whole milk, cream cheese, creamy cheese wedges, sweetened condensed milk, and vanilla extract. Blend on medium-high speed. Then add the eggs and blend again until smooth.
5

Fill the flan molds almost to the top. You can use small individual molds like in the photo, classic aluminum molds, or a medium flan mold. I prefer the small ones—they’re the perfect serving size for a snack or dessert. Place the filled molds into the water bath in the oven.
6

Bake for about 35–40 minutes. After that, check by inserting a knife or wooden skewer into the center—if it comes out clean, they’re done. If not, bake for another 5–10 minutes.
7

Remove from the oven and let cool to room temperature. Once completely cooled, cover each flan with aluminum foil or plastic wrap and refrigerate until the next day (or at least 5–6 hours).
8

To serve, carefully run a knife around the edge of each mold and invert onto a plate. The caramel will flow over the sides.
9

See how simple and delicious this recipe is? It’s smooth, creamy, and melts in your mouth...
10

Absolutely delicious! You know what? I think I’m heading to the fridge for another one... so good!

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En la cocina con Mar @cook_4923976

Published in the US on November 11, 2025 08:00

Madrid

Mi gran pasión la cocina, mi mayor satisfacción, es que, a los míos les guste lo que con tanto cariño cocino para ellos. ¿Cocinas conmigo?http://enlacocinaconmar.blogspot.com.es/