Ingredients
For the caramel:
1 cup (200 g) sugar
1/4 cup (60 ml) water
For the crust:
1 1/2 cups crushed biscuits (digestive or graham)
1/3 cup (75 g) melted butter
For the flan-cheesecake filling:
400 g cream cheese (softened)
1 cup (240 ml) heavy cream
1 cup (200 g) sugar
4 large eggs
1 tbsp vanilla extract
1/2 cup (120 ml) milk
For topping (optional but recommended):
Caramel popcorn or nuts
Crushed biscuit crumbs
- Instructions
1. Make the caramel
In a saucepan over medium heat, combine sugar and water. Let it cook without stirring until it turns a deep amber color. Immediately pour the caramel into your mold (round cake pan or flan mold), tilting to coat the bottom evenly. Set aside to harden.
2. Prepare the crust
Mix crushed biscuits with melted butter until it resembles wet sand. Press firmly over the hardened caramel layer. Chill in the fridge for 15–20 minutes.
3. Make the filling
In a large bowl, beat the cream cheese until smooth. Add sugar and mix well. Then add eggs one at a time, mixing gently (avoid too much air). Pour in cream, milk, and vanilla, and mix until smooth and creamy.
4. Assemble and bake
Pour the filling over the crust.
Place the pan in a larger baking dish and fill it halfway with hot water (water bath method).
Bake in a preheated oven at 160°C (320°F) for 60–75 minutes, until set but slightly jiggly in the center.
5. Cool and chill
Let it cool at room temperature, then refrigerate for at least 4 hours (overnight is best).
6. Serve
Run a knife around the edges, then carefully flip onto a plate. The caramel will flow over the top beautifully.
Add popcorn or crumbs for texture and decoration.
Tips
Don’t overmix the batter to avoid bubbles and cracks.
Water bath is essential for smooth texture and even baking.
If caramel hardens too fast while pouring, slightly warm it again.
Chill overnight for the best flavor and clean slices.
Use a non-stick or lined pan to help with easy release.
Variations
Chocolate version: Add 150 g melted dark chocolate to the filling.
Coffee twist: Mix 1 tbsp instant coffee into the milk.
Nutty flavor: Add crushed almonds or hazelnuts into the crust.
Coconut style: Replace milk with coconut milk for a tropical taste.
Mini flans: Use ramekins for individual servings.
Approximate Calories
Per slice (1/8 cake): 350–450 kcal depending on toppings.
