Cheesecake Flan � False Advertising Has Never Tasted So Good

I tried to create a flan that tastes like cheesecake, but ended up with a cheesecake that tastes like flan, and yet I wasn�t disappointed in the least. While this may not have lived up to its enticing name, it was still one of the most delicious flans I�ve ever had.

Based on a cream cheese flan, I thought the addition of Parmigiano-Reggiano, and some graham cracker crumbs, would create the perfect hybrid, but our caramelized sugar had other ideas. It�s amazing how such a thin layer of caramel can dominate the other flavors, but that�s exactly what happened here, and if we really wanted a �cheesecake flan,� we�d need to omit that from the recipe.

Except if we did that it wouldn�t be a flan, and we�d have to call it �cheesecake custard.� So, let�s move past the name, and simply focus on what a great dessert this really was. I�ll probably skip the crumbs next time, since they didn�t add much, and annoyingly soaked up the pool of caramel on the plate. But, regardless of whether you include the crust, or what you decide to call it, I really do hope you give this gorgeous recipe a try soon. Enjoy!

Makes 4 Cheesecake Flans:

Please Note: I used four 5.5 ounce ramekins, and had a little custard mixture leftover, so you can probably get 5 out of this recipe if you use a slightly smaller ramekin, or fill them with less batter.

For the ramekins:

1 teaspoon melted butter or vegetable oil to grease ramekins

1/2 cup plus 2 tablespoons white sugar, caramelized to an amber color over medium heat

For the custard:

1/2 cup room temp cream cheese

2 tablespoons finely grated parmesan

3 large eggs, beaten

3/4 teaspoon vanilla

pinch of salt

1/2 cup white sugar

1 cup plus 2 tablespoons milk

For the crumb crust:

1/2 cup graham cracker crumbs

3 tablespoons melted butter

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