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Chocolate Cheesecake Flan

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Chocolate Cheesecake Flan

Prep: 10 minutes

Total: 5 hours 10 minutes (incl. refrigerating)

1 � cups sugar; divided

4 squares Baker's Semi-Sweet Baking Chocolate

1 can (12 oz) evaporated milk

1 pkg. (8 oz) Philadelphia Cream Cheese, cubed

4 eggs

Preheat oven to 350 degrees. Place 1 cup of the sugar in small

heavy saucepan; cook on medium heat until sugar is deep golden

brown, stirring constantly to create a caramel sauce. Pour

into 9-inch round pan.

Place chocolate squares in microwaveable bowl. Microwave on

HIGH 1 � minutes or until chocolate is almost melted, stirring

after each minute; cool. Place milk and cream cheese in

blender container; cover. Blend until smooth. Add remaining �

cup sugar, eggs and melted chocolate; cover. Blend well. Pour

over caramel sauce in pan. Bake flan in water bath to ensure a

gentle, even heat that will prevent curding. To create water

bath, set round pan holding the mixture inside a larger pan.

Add water to larger pan, surrounding round pan about half way up

the side.

Bake 1 hour or until knife inserted 1 inch from edge come out

clean. Remove from oven. Place round pan on wire rack; cool

completely. Refrigerate 4 hours or overnight. To unmold, run

metal knife around edge of flan. Invert onto plate, shake

slightly to loosen. Gently twist to remove pan (note: caramel

sauce on top will drizzle down sides.) Add chocolate garnish,

if desired (see Secret 1)

Secret 1: easy chocolate garnishes - Microwave 2 unwrapped

squares of Bakers Chocolate in microwaveable bowl on HIGH 1 �

minutes, stirring after 30 seconds. Remove and stir until

melted. Make a 2 inch square crisscross pattern on wax paper

(using the plastic bag technique. Repeat for number of desired

lattice garnishes. Place in fridge for 20 minutes or until

firm. Peel off wax paper and use to decorate as desired.


Grant me the Serenity to prioritize things I cannot delegate, the Courage to say No when I need to,

and the Wisdom to know when to go home.


Contributed by: Edit

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