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1. Make the caramel: In a medium, heavy-bottomed saucepan, melt the sugar over medium heat. Stir
frequently to avoid burning until the sugar becomes a golden liquid. Be careful as sugar can burn
quickly once it begins to melt.
2.Line the pan: Immediately pour the caramel into the bottom of the cake pan and tilt it to cover the
bottom evenly. Allow the caramel to cool and harden.
MAKING THE CHEESECAKE LAYER:
3. Mix the ingredients: Mix the cream cheese with the sugar until smooth. Add the eggs one at a time,
mixing well after each addition.Stir in vanilla extract and sour cream.
4. Prepare to bake: Pour the cheesecake batter over the hardened caramel in the cake pan.
MAKING THE FLAN LAYER:
5. Puree the flan. Ingredients: In a blender, combine eggs, evaporated milk, evaporated milk and
vanilla extract.Stir everything until smooth.
6. Place the cheesecake layer: Carefully pour the vanilla pudding mixture over the cheesecake layer.
The layers may mix a little, but they will separate when baked.
BAKING:
7.Preheat oven: Preheat oven to 350°F (175°C).
8. Water bath: Place the cake pan in a larger baking dish. Pour hot water into the baking pan halfway
up the sides of the baking pan to create a water bath.
9.Bake: Bake for about 1 hour and 20 minutes, or until the center is set. Baking time may vary, so start
checking at about an hour.
10. Cool: Remove from oven and water bath and allow to cool to room temperature. Refrigerate for at
least 4 hours or overnight to set completely.SERVING:
11. Remove from the mold: To serve, run a knife around the edge of the mold. Place a large plate over
the pan and quickly turn it over. The caramel sauce flows over the flan and cheesecake.
12.Enjoy: Serve cold, carefully slicing to reveal the various layers of custard and cheesecake.
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