Chocolate Cheesecake Flan

READY IN: 5hrs 10mins




  • Preheat oven to 350 degrees (175 celsius).
  • Place one cup of the sugar in a small heavy duty saucepan and cook on medium heat until the sugar is a deep golden brown, stirring constantly to make a caramel sauce; pour into a 9 inch round pan.
  • Microwave chocolate squares on high for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute; cool.
  • Place milk and cream cheese in a blender and blend until smooth.
  • Add remaining 1/2 cup sugar, eggs and melted chocolate to the mix in the blender and blend well.
  • Pour over caramel sauce in the pan.
  • Bake flan in water bath. (Create water bath by setting the round pan of flan into a larger pan and adding water around the smaller pan to half way up the side of the flan pan.).
  • Bake 1 hour or until a knife inserted 1 inch from the edge comes out clean; remove from oven.
  • Place round pan on a wire rack to cool completely.
  • Chill for 4 hours or overnight.
  • To unmold, run a metal knife around the edge of the flan and invert onto a plate; shake slightly to loosen.
  • Gently twist to remove pan.
  • Caramel sauce will drizzle down the sides.
  • Add chocolate garnish if desired.