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  1. #1
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    Upside Down Cheesecake Flan

    Upside Down Cheesecake Flan



    My niece is staying with me this weekend and this 11 year old baker-in-the-making chose a dessert for us to make together today...Upside Down Cheesecake Flan! The recipe comes from one of my all time favorite pastry chef's, Sherry Yard...she was the pastry chef for Spago here in LA, and the cornbread recipe I previously posted is also her creation.

    But onto this cheesecake...


    This recipe entailed making a caramel sauce so we made a stop to the store today to pick up a candy thermometer which I've never owned, much less used!

    Ingredients for the Caramel:

    1 1/2 cups sugar
    1/2 cup water
    1 tablespoon lemon juice

    Ingredients for the cheesecake base:

    1 and 1/2 pounds cream cheese, room temperature
    1 cup sugar
    1 tablespoon fresh lemon juice
    1 vanilla bean, split and scraped
    1/2 teaspoon grated orange zest
    4 large eggs
    1 cup heavy cream

    Directions for caramel:


    In a medium, heavy metal saucepan combine the sugar, water, and lemon juice. Stir the ingredients together with your fingers, making sure no lumps of dry sugar remain. Cover the saucepan and place it over medium heat for 4 minutes. After 4 minutes, remove the lid, increase the heat, and bring to a boil. Do not stir from this point on. Insert a candy thermometer. When the temperature reaches 300 degrees F, lower the heat to medium to slow the cooking. Continue to cook the sugar until it reaches 340 degrees F, 10-12 minutes more. Immediately remove the pan from the heat, let sit for 2 minutes, or until the bubbles subside.

    Carefully pour and scrape the caramel into a 9 x 2 inch round cake pan, scraping all of it from the saucepan. Let sit for 1 minute. Tilt the cake pan so that the bottom and sides are coated. (The caramel can be left at room temp for as long as overnight).

    Directions for Cheesecake Base:

    Place a rack in the middle of the oven and preheat the oven to 325 degrees F.

    In mixer fitted with a paddle attachment, or in a large bowl with a hand mixer, blend the cream cheese and sugar together on low speed for 1 minute. Add the vanilla seeds, vanilla extract, lemon juice, and orange zest. Scrape down the sides of the bowl and continue to mix for 2 minutes. Add the eggs, 1 at a time, and scrape down after each addition.

    On low speed, slowly stream in the heavy cream. Scrape down every 30 seconds. Pour batter into the caramel-coated cake pan.

    Bake in a hot water bath for 1.5 hours (I used a disposable roasting pan for this). Turn the oven off--do not open the oven door--and leave the cheesecake in the oven for another hour. Remove from the oven and allow to cool to room temperature, then cover with plastic wrap and refrigerate overnight. (The cake can be refrigerated for up to 2 days).

    Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.


    Here's a pic of the caramel cooking: (had to keep a very close eye on the temperature so it wouldn't burn)

    Upside Down Cheesecake Flan-img_4577-jpg

    The cheesecake, in a water bath, and baking:
    Upside Down Cheesecake Flan-img_4579-jpg

    and...here's the cheesecake, cooling on the counter and making my whole house smell so good:
    Upside Down Cheesecake Flan-img_4581-jpg

    BUT...it's not complete yet. Next step is to chill the cheesecake in the fridge overnight, then in the morning, flip it over for the "upside down" part of the recipe...and then eat it for breakfast! Stay tuned...more to come tomorrow!

  2. #2
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    Re: Upside Down Cheesecake Flan

    Upside Down Cheesecake Flan



    Mmmmm that looks yummy! How did it turn out?

  3. #3
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    Re: Upside Down Cheesecake Flan

    Upside Down Cheesecake Flan



    Just tried a slice for breakfast this morning...delicious! :happyclap:Very light and fluffy cheesecake which was a nice contrast to the caramel which tasted rather sweet and robust. Flipping it over was easier than I thought it would be after I let the pan sit in a shallow bath of warm water for 10 minutes, and then running a knife around the perimeter of the cake pan. Here are some photos:

    Upside Down Cheesecake Flan-img_4586-jpg Upside Down Cheesecake Flan-img_4588-jpg

  4. #4
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    TraciInTexas's Avatar
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    Re: Upside Down Cheesecake Flan

    Upside Down Cheesecake Flan



    Mmmmmm!

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