Caramel Flan Cheesecake

Total Time: 5 hrs 15 mins Preparation Time: 4 hrs Cook Time: 1 hr 15 mins

Ingredients

• 1 1/2 cups sugar
• 1/2 cup water
• 1 tablespoon lemon juice
• 24 ounces cream cheese, room temperature (1 lb. 8 oz.)
• 1 1/4 cups sugar
• 1 vanilla bean, split and scraped
• 1 tablespoon orange zest
• 6 eggs
• 1 cup heavy cream

Recipe

• 1 caramel:
• 2 in a heavy metal saucepot combine the sugar, water, and lemon juice. over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan. set aside to cool completely while you make the cake.
• 3 cheesecake base:
• 4 preheat the oven to 325 degrees f.
• 5 in mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. add the sugar, vanilla, and orange zest. continue to mix for 2 minutes until smooth. add the eggs, 1 at a time, and scrape down after each addition.
• 6 on low speed slowly stream in the heavy cream. scrape down every 30 seconds. remove from bowl and pour out into prepared cool caramel pan.
• 7 bake in a hot water bath for 1 hour. when finished the cake will be slightly firm to the touch. remove from the oven and place in the refrigerator. make sure to cool down for at least 4 hours before flipping over. the cake can be made up to 2 days in advance.
• 8 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.