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Instructions:
PREPARING THE CARAMEL:
Make the Caramel: In a medium, heavy-bottomed saucepan, melt the sugar over medium heat. Stir frequently to prevent burning, until the sugar becomes a golden amber liquid. Watch carefully, as sugar can burn quickly once it starts to melt.
Line Pan: Immediately pour the caramel into the bottom of your cake pan, tilting to evenly coat the bottom. Allow the caramel to cool and harden.
MAKING THE CHEESECAKE LAYER:
Mix Ingredients: Beat the cream cheese with the sugar until smooth. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract and sour cream.
Prepare for Baking: Pour the cheesecake batter over the hardened caramel in the cake pan.
CREATING THE FLAN LAYER:
Blend Flan Ingredients: In a blender, combine the eggs, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
Layer Over Cheesecake: Gently pour the flan mixture over the cheesecake layer. The layers might mix a bit, but they will separate during baking.
BAKING:
Preheat Oven: Preheat your oven to 350°F (175°C).
Water Bath: Place the cake pan into a larger roasting pan. Pour hot water into the roasting pan until halfway up the sides of the cake pan to create a water bath.
Bake: Bake for about 1 hour and 20 minutes, or until the center is just set. The baking time can vary, so start checking around 1 hour.
Cool: Remove from the oven and water bath, then let cool to room temperature. Refrigerate for at least 4 hours, or overnight, to fully set.
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