Leche Flan Cheesecake Recipe

Preheat oven to 350 degrees F (180 degrees C).

Make the caramel: Add white sugar to your 8-inch aluminum baking pan that's at least 3-inches tall. Using your stove on medium heat, start heating the pan to melt the sugar. When the sides liquefy, using a pair of tongs or pot holders, start swirling to get an even melt. Once the syrup has turned into an even amber color, set aside. Once pan has cooled, grease the sides with 1 tablespoon butter.

Make the leche flan batter: In a large bowl, add evaporated milk, condensed milk, lemon zest, egg yolks, and egg. Whisk gently until well combined. Set aside for at least 20 minutes to let lemon zest steep into the mixture.

Make the cheesecake: Over a double boiler, heat cream cheese, milk, and butter until melted, stirring until the mixture is smooth and creamy. If butter has separated from cream cheese, simply beat, off the heat, until it is incorporated. Set aside to let it cool.

In another bowl, whisk together sugar, lemon juice, egg yolks, flour, baking powder, and lemon extract until well blended. Temper cream cheese mixture into the egg yolk mixture, and set aside.

Using a stand mixer, add egg whites and lemon juice. Whisk on Medium until frothy. Gradually add in remaining 3 tablespoons white sugar. Whisk until soft peaks. Gently whisk in 1/3 of the meringue into your cream cheese mixture. Once combined well, add another 1/3 of the meringue, and gently whisk again. Add in the rest of your meringue, and gently fold in with a spatula.

Assemble the cake: Pour leche flan mixture through a strainer and into your caramel-lined and greased pan. Gently pour your cheesecake mixture over the leche flan batter which will float on top. Place the cake pan in a rectangular tray at least 2 inches deep. Place in the oven and fill the tray with boiling water ½-¾ of the way. Lower the heat to 325 degrees F (160 degrees C). Set the timer for 50 minutes.

At 50 minutes, place a piece of foil on top to cover the whole cake to prevent the top from browning too much. Set the timer for 20 minutes, and continue to cook. Once the timer rings, turn your oven off and leave the cake in the oven with the door open. Let it gently cool down for 30 minutes up to an hour in the oven. Then, chill for 3 hours or more in the refrigerator. Flip on a plate to serve.