Tag Archives: cheesecake

Flan Napolitano de Queso (Caramel Cheesecake Flan)

I’m loving all things flan, pudding and custard lately. Originally I had planned on making an egggnog flan for our Christmas dinner, but then I found this recipe for a caramel cream cheese flan on Morsel & Musings and just had to make it.

Flan-making is pretty standard: prepare caramel, mix liquids, steam-bake and chill for a few hours/overnight. Variation comes in the form of all the different milks, creams and extracts you put in. For Thanksgiving, I used coconut milk, condensed milk and coconut flakes, which yielded a smooth, lighter pudding. This time I used cream cheese, condensed milk and evaporated milk, which resulted in a denser, creamier and tangier flan. Other possible variations could be to use eggnog, pumpkin, soft cheeses, (mascarpone or ricotta perhaps), yogurt or quark, chocolate, or different extracts (vanilla bean, almond, hazelnut, rosewater, pistachio, etc.)

Rich, decadent and silky smooth is how I would describe this flan.

And it tastes just as good as it looks!

Enjoy!

Flan Napolitano de Queso (Caramel Cheesecake Flan)

recipe slightly adapted from Morsel & Musings

printable recipe

INGREDIENTS

6 eggs

1 can evaporated milk

1 can sweetened condensed milk

250ml (1 cup) milk

250g cream cheese

1 teaspoon vanilla essence

3/4 cup sugar

METHOD

  1. Preheat oven to 355 F/180 C.
  2. Carefully melt the sugar in a saucepan and allow to brown gently to form a caramel. Pour into a cake tin or flan mold. (I used a 8″ x 8″ x 1-1/2″ square pan).
  3. Mix all of the other ingredients together in a blender.
  4. Add the blended ingredients into the tin on top of the caramel, then cover tightly with aluminum foil. (Oops, forgot to do this. Luckily no harm done.)
  5. Place inside a bain-marie in the oven for approximately 50 minutes or when an inserted knife or skewer comes out clean.
  6. Leave to set in the refrigerator for at least 2 hours or overnight.
  7. When cooled, turn upside down and serve.

Cotton Soft Japanese Cheesecake

Calling this a cheesecake is a bit misleading. It’s really more like a cream cheese pound cake in flavor and somewhere in between pound cake and angel food cake in texture.

It’s light and airy like a souffle and modest in sweetness and cream cheese flavor. Quick to put together too! I’ve noted all my “tips” below 😛 I also only made half the recipe. Unfortunately, I realized too late that my brother still has my little springform bottom, so I had to use the full-size springform, which is why my cake looks so squat. Despite appearances, it came out perrrrfectly!

Enjoy!

Cotton Soft Japanese Cheesecake (Recipe adapted from The Little Teochew)

INGREDIENTS

140 g superfine sugar

6 egg whites

6 egg yolks

1/4 tsp cream of tartar

50 g unsalted butter

250 g cream cheese

100 ml milk (I used non-fat)

1 tbsp lemon juice (I skipped this)

60 g cake flour (I shouldn’t have, but I did—I used all-purpose, sifted 3 times, and it was fine. P.S. I bought cake flour today 😛)

20 g cornstarch

1/4 tsp salt

8-inch cake pan or springform, lightly greased and bottom and sides lined with parchment paper

large baking tray (for the bain marie/water bath)

METHOD

  1. Melt the cream cheese, butter and milk over a double boiler; set aside. Once cooled, fold in the flour, corn starch, egg yolks, salt, and lemon juice until combined.
  2. Using a handmixer, whisk the egg whites until just foamy; add the cream of tartar and continue mixing for another 10 or so seconds. While mixing, gradually add in the sugar. Mix until soft peaks form. (Be careful not to overmix. Too stiff peaks will weigh down the batter and may cause your cake to collapse more during baking.)
  3. Pre-heat the oven to 325 C (160 C).
  4. With a rubber spatula, gently fold 1/3 of the egg whites into the cheese batter. (This will bring the batter consistency closer to that of the egg whites and result in less air loss.) Gently and quickly fold in the remaining egg whites until completely combined. Pour the batter into your prepared cake pan/springform. (If using a springform, rap the base of your cake tin with aluminium foil to prevent seepage.)
  5. Bake the cheesecake in the center of your oven in a water bath for 1 hour 10 minutes or until set and golden brown.
  6. Leave to cool in the oven with the door ajar for about 1 hour. (Sudden changes in temperature may cause the cake to cool too quickly and collapse.)

Ratatouille Stuffed Crepes Gratin

Some people are natural-born hosts. I am not one of these people. I stress about who to invite, whether they’re going have things to talk about or even LIKE each other, what to make, what drinks to serve, and, and and…

This Saturday’s potluck dinner was no different: I was late, people couldn’t find parking, my cheesecake didn’t gel properly. And, to make things worse: roommate drama. Major. (FYI: It has since been resolved. :D) Everything came together in the end, though. Awesome food and wine and scintillating conversation with my favoritest people in the city.

The baking and cooking part during the day was good too—actually, it was great. 3 straight hours of uninterrupted slicing, frying, stirring and baking. I finally got to use the frozen lucuma I brought back from Lima for a lucuma cheesecake (will post recipe soon). I also got to make this lovely vegetarian gratin (inspired by this recipe found on In Praise of Sardines)—I’ve been baking so much lately that I forgot how good it feels to be able to cook by feeling and not have to measure anything.

The original recipe is vegan, including the socca crepes which use chickpea flour instead of all purpose. My version isn’t vegan and is also a gratin. Visualize braised-all-day veggies wrapped in light-as-air crepes, smothered in creamy bechamel, and baked until golden on top and a melting pot of flavors in the middle. Love it.

Enjoy.

Ratatouille Stuffed Crepes Gratin (adapted from In Praise of Sardines and Epicurious.com)

Makes one 9×13 gratin dish, ca. 10 servings

INGREDIENTS

Ratatouille Filling:

1 lb any combination of red, yellow and/or orange bell peppers

1 lb zucchini

1 lb eggplant (I used the entire eggplant, ca. 1.2 lbs)

1/2 lb red onions

6 cloves garlic

4-6 tbsp olive oil

1 tsp dried basil (would have used herbes de provence if I had had it)

1 tsp dried rosemary

salt and pepper, to taste

Crepes:

1 cup all purpose flour

1/2 tsp salt

pinch of freshly grated nutmeg

1 1/2 cups milk (I used non-fat)

1 large egg

2 egg yolks

1 tsp olive oil

Bechamel:

1 tbsp unsalted butter

1/4 cup all purpose flour

2 cups milk (non-fat is fine)

salt and pepper, to taste

pinch of freshly grated nutmeg, to taste

Assembly:

handful grated parmesan

1 tbsp cold unsalted butter, cut into small pieces

METHOD

Ratatouille

  1. Bring a medium sized pot of water to a boil.
  2. Roast the peppers over a barbecue grill, the gas flame on your stove, or under your broiler until black and blistered all over. Place in a bowl and cover with plastic wrap or a plate to allow to continue cooking in their own steam. When cool, peel off skin (use a paper towel if needed). Seed and cut into one-inch pieces, preferably triangles.
  3. Cut the zucchini and eggplant into one-inch pieces. Place eggplant pieces in a colander over a sink or bowl and sprinkle lavishly with salt. Allow to sit for at least half an hour.
  4. Cut out a cone-shaped piece from the tops of the tomatoes and mark the bottoms with an X. In the boiling water, blanch the tomatoes for 20-30 seconds. Allow to cool briefly, then peel off and discard the skin. Cut tomatoes into one-inch pieces.
  5. Dice the onions into 1/2-inch pieces and slice the garlic as thinly as possible. In a large, shallow pan over medium-low heat, sweat the onions in 2-3 tablespoons of the oil, covered, for about 15 minutes, stirring occasionally. After a few minutes, season the onions with salt. If the onions start to color, reduce the heat to low. Add garlic, cover, and cook 15 more minutes until meltingly tender. Remove the lid and add the herbs, the tomatoes and the cut peppers. Turn the heat up to medium and cook for about 10 minutes.
  6. Meanwhile, in another pan (preferably non-stick) large enough to hold all the zucchini in one layer, sauté the zucchini in 1-2 tablespoon oil over high heat. Your goal is to caramelize the zucchini all over, without letting it burn or cook all the way through. It should take about 5 minutes. Remove from pan, season with salt, and set aside when done.
  7. When the tomatoes and peppers have cooked for about 10 minutes, add the zucchini. Cook for about 5 minutes until almost tender then add the eggplant and cook 5 more minutes until all the vegetables are tender. Season with salt and pepper to taste.Using several paper towels, gently squeeze the eggplant dry. Add another tablespoon of oil to the pan and sauté the eggplant as you did the zucchini, for about 5 minutes until caramelized.
  8. When the tomatoes and peppers have cooked for about 10 minutes, add the zucchini. Cook for about 5 minutes until almost tender then add the eggplant and cook 5 more minutes until all the vegetables are tender. Season with salt and pepper to taste.
  9. Turn off the heat, cover and let sit for a few hours, in order for the flavors to “marry”.

Crepes

  1. Sift together flour, salt, nutmeg, and pepper to taste into a bowl. Whisk together milk, whole egg, and yolk in a small bowl, then gradually whisk into flour mixture.
  2. Heat a dry 7- to 8-inch nonstick skillet over moderately high heat until hot. Spoon about 2 tablespoons batter into skillet, tilting to coat bottom. (If batter sets before skillet is coated, reduce heat slightly for next crepe.) Cook until underside is lightly browned, 6 to 10 seconds, then loosen crepe with a spatula and flip. Cook until just cooked through, about 20 seconds, and transfer to a plate. Make 10-12 more crepes in the same manner.

Bechamel Sauce

  1. Heat a medium saucepan over medium heat.  Add the butter and let it melt. Whisk in the flour, stirring constantly to avoid burning. Allow the mixture to cook for about 1 minute.
  2. Whisk in 1/2 cup of the milk, again stirring constantly to fully incorporate ingredients and also to avoid scalding.
  3. Once the mixture is smooth and already starting to thicken, add in the remaining 1 1/2 cups milk as well as the salt, pepper and grated nutmeg. Reduce the heat to low and whisk until thick. Remove from heat. (The sauce will continue to thicken as it cools.)

Assembly

  1. Pre-heat the oven to 375 F (oven rack in the center). In a 9×13-inch gratin dish, ladle in half of the bechamel sauce, making sure to coat the bottom completely.
  2. Spread 1/4 cup ratatouille filling across the center of 1 crepe and roll into a cylinder. Fold in the ends and transfer, seam side down, to the baking dish. Assemble the remaining crepes in the same manner, fitting them snugly. (You’ll probably have leftover crepes and filling.)
  3. Pour the remaining bechamel on top of the crepes, spreading evenly. Sprinkle grated parmesan over. Distribute the butter pieces evenly on top. Cover with a foil tent.
  4. Bake for 1 hour. Remove the foil. Broil on high for 5-10 minutes, or until golden on top.
  5. Remove from the oven and let sit for at least 15 minutes before serving.