Cheesecake flan

The dream dessert for creamy cheesecake lovers!

This 4 ingredient dessert is the dream love child between a Spanish cheesecake and flan ! It’s a super easy, one bowl recipe that I promise will blow your mind: she is creamy, she is cheesy and makes the perfect summer dessert 😍

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🌱Vegetarian

🌾GF

🍽️6-8 portions

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Ingredients

• 300g cream cheese

• 3 eggs

• 100g caster sugar

• 375g single/double cream

• 1 tsp vanilla / lemon zest (optional)

Method

• Add all ingredients to a bowl and beat with a whisk until it becomes a homogeneous mix

• Pass through a strainer to make sure no lumps remain. Pour mix into a loaf tin and tap on a counter to make sure no bubbles remain

• Put tin in a water bath and bake for 1h at 160C. (To make the water bath place tin inside a larger baking tin and add room temperature water up to 2 cm height)

• Remove tin from the oven and leave it to cool down completely at room temperature. Then refrigerate for at least 4 hours or overnight

• When ready to serve use a knife to separate the flan from the edges. Invert onto a plate (you may need to tap the tin to make sure it comes out)

FAQS and Tips

• I used double cream for a more indulgent and creamy version but you can also use single cream or a 50/50 mix of double cream and milk if you want a lighter version

• I love adding lemon zest for a summery and fresh version but vanilla also works very well