CopyCat Wolfgang Puck's Caramel Flan Cheesecake

Recipe by yooper
READY IN: 1hr 30mins
SERVES: 8-10




  • Caramel: In a heavy meatal 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.
  • Cheesecake Base: Preheat the oven to 325.
  • In mixer fitted with a paddle attachent, 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.
  • On low speed slowly stream in the heavy cream.
  • Scrape down every 30 seconds.
  • Remove from bowl and pour out into prepapred cool caramel pan.
  • 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.
  • 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 fresh berries.