Desserts

Chocolate Cheesecake Flan

photo by:kraft

Magnifique! I just made this for first time last night, what a fantastic recipe. I couldn't stop eating it! I used a cup of milk chocolate chips instead of bakers chocol...read more

posted by

staceedo

on 7/11/2009

time

prep:

10 min

total:

5 hr 10 min

servings

total:

12 servings

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What You Need

1-1/2

cups sugar, divided

1-1/2

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided

can (12 oz.) evaporated milk

pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed

eggs

Make It

PREHEAT oven to 350°F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly. Pour into 9-inch round cake pan.

PLACE 4 oz. chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after each min; cool. Place milk and cream cheese in blender container; cover. Blend until smooth. Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well. Pour over syrup in pan. Place pan in larger baking pan. Add enough water to larger baking pan to come halfway up side of round pan.

BAKE 1 hour or until knife inserted 1-inch from edge comes out clean. Remove from oven. Place round pan on wire rack; cool completely. Refrigerate 4 hours or overnight before unmolding.

MELT remaining 2 oz. chocolate in small microwaveable bowl on HIGH 1 min. or until chocolate is melted, stirring after 30 sec. Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm. Carefully remove chocolate designs from wax paper and place on top of flan to decorate.

Kraft Kitchens Tips

Healthy Living

Prepare as directed, using PHILADELPHIA Fat Free Cream Cheese and save 50 calories and 7g of fat per serving.

Note

To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.

How To Unmold

Run metal knife around edge of flan. Invert onto plate; shake slightly to loosen. Gently twist to remove pan.

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lmcpug

posted:2/26/2012

I recently tried this recipe and was sorely disappointed. I am thoroughly knowledgable in baking and the first thing that went wrong was the sugar caramel sauce. The second was the size of pan. The only truly good thing about this is the cheese cake was yummy. First of all, most professional baker's will tell you never to "constantly" stir a dry sugar recipe. If you do it crystalizes very quickly. The better recipe would be a "wet" sugar recipe. Much easier. I do not think I would recommend putting the caramel in the pan. The pan should be lined on the bottom with parchment paper for easy release. I used Baker's dark chocolate and was pleased with the taste of the cheesecake itself. A review of this recipe is needed and instructions tweeked.

htladynacile

posted:11/16/2009

Got so stuck to the pan that it ended up coming out in pieces. Looked horrible but tasted yummy!

divadanzer6

posted:11/6/2009

I made this recipe for the first time for a bachelorette party Mexican-themed dinner. All of the women loved the dessert and came back for seconds! This was my first attempt at baking flan; I followed the recipe exactly and the dessert came out perfect! I would definitely make this again!

staceedo

posted:7/11/2009

Magnifique! I just made this for first time last night, what a fantastic recipe. I couldn't stop eating it! I used a cup of milk chocolate chips instead of bakers chocolate. I also topped with fresh whip cream and rasperries. It was easy, yet elegant. I love this recipe and will use again.

a cook

posted:3/3/2009

I liked better the traditional flan than this chocolate flan.

a cook

posted:12/26/2008

This is a wonderful recipe! I have made it a few times already and I can't get enough. The flavor is delicious, and because it's a flan, the consistency isn't as thick as a regular cheesecake. The syrup really gives it a different twist too.

a cook

posted:10/29/2008

Taste was really good, reminded of a cheesecake. Putting all the ingredients together didn't take too long except the sugar did take a while to melt. When it was finally ready to eat I took it out of the pan and noticed that some of sugar stuck to the pan. Nevertheless I will make this again and hope that it comes out better.

samzi

posted:7/21/2008

Awesome flan. Totally new texture and taste. Everyone loved it. Make everything according to the recipe and will make again

virk0001

posted:12/17/2007

This is delicious....and so easy to make. The taste is just incredible. I followed the original recipe and it came it wonderful. I would not change a thing...I am making it on our 07 Holiday Dinner. Loved it. This recipe is definitely a winner.

daslgirl

posted:11/27/2007

I had the same problem as many others--the caramelized sugar stayed stuck in the bottom of the pan when I unmolded the flan. Other than that (ha !) it was delicious and so s-m-o-o-t-h. Rave reviews from everyone :)