Sunday, July 20, 2008

Caramel Flan Cheesecake

Caramel Flan Cheesecake (Sugar Free)

Cheesecake Base:
1 pound 8 ounces cream cheese, room temperature
1 1/4 cups Splenda
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup half and half

Smucker's Sugar Free Caramel Sauce. Pour caramel sauce into a deep dish glass pie plate. Swirl the caramel around to cover the bottom of the plate and cool in fridge..

Cheesecake Base:
Preheat the oven to 325 degrees F. 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. 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.

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 berries.

This recipe has been adapted from Food Network and Wolfgang Puck

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