As a graphic designer I have had an obsession with a little website called Design*Sponge. Okay they are not little. As a matter of fact they have a huge fan base with me being one of many. They have a little bit of everything when it comes to creativity like decorating, food, drinks, DIY projects, as well as business advice for entrepreneurs. I highly encourage you to check out their website just in case you’ve never heard of them
It has been a personal goal of mine to be featured on their site and I’m so happy to announce that they featured my Mango Cheesecake Flan.
What’s a cheesecake flan you ask?
Well it’s a milk-based dessert with the addition of cream cheese making this the perfect flan for the first time flan maker. The cream cheese helps firm the dessert making it less intimidating to invert onto a serving platter. It tastes like a flan and cheesecake combined – it’s a beautiful thing.
It’s a rich and creamy dessert, and the amber sauce makes for a striking presentation. The added dimension of the lemon zest really intensifies the flavors of this dessert with a great citrus kick. It is not overly sweet, and the mango makes it refreshing and light. You’ll want to keep this recipe in mind when it’s time to wow guests.
The first time I made a flan I was very nervous. I think everyone is nervous making his or her first flan. The intimidating part for me was making the caramel, but in fact its pretty simple just as long as you keep your eye on the saucepan. My sister, Veronica also gave me one really great tip that I highly suggest — swirl the pan, do not stir the sugar.
The other scary part was inverting the pan onto a plate. I call it beginners luck and my first flan was a huge success, but to be honest I was so scared to flip that thing over. I tried so hard to remain cool as I had two nervous friends watching me. Luckily, my first flan was a success and ever since then I have enjoyed experimenting with different flavors.
This flan is extremely easy to make, and you can even dress it up depending on the type of tin you use. Try a very simple ring or a bundt pan. Whichever you choose, the shape won’t last long — this dessert will disappear in minutes.
Thank you Design*Sponge for sharing my recipe on your site. This flan has been a huge hit every time I’ve made it. Kristina is the food editor at D*S and her husband said this flan was like a drug and couldn’t stop eating it. I’ll take that as a huge compliment.
Don’t be shy. Go take a peak at Design*Sponge, and check out my muy bueno Mango Cheesecake Flan recipe.
Mango Cheesecake Flan
- 4 mangos, I recommend champagne mangos, peeled, pitted, and sliced
- 2 tablespoons granulated sugar
- 2 tablespoons water
- 2 teaspoons fresh lemon juice
Mango Cheesecake Flan:
- 3/4 cup granulated sugar
- 8 ounces cream cheese, softened
- 2 eggs, room temperature
- 2 egg yolks, room temperature
- 1 14-ounce can sweetened condensed milk
- 1 12-ounce can evaporated milk
- 1 1/2 cups milk
- 1 teaspoon pure vanilla extract
- 1 1/2 cups mango puree, divided
- Combine the mango puree ingredients in a blender. Puree until smooth and thick.
- Preheat oven to 325 degrees F. Spray a 10-inch bundt pan with cooking spray.
- Cook sugar in a saucepan over medium heat. Swirl the pan for 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the bundt pan, and then swirl the caramelized sugar around to coat the bottom of the pan. (Because of the temperature change when coating the bundt pan, the sugar may harden quickly. Don’t worry; once the flan is added and baked, it will liquefy into a beautiful golden syrup.)
- In a large bowl, beat the cream cheese at medium speed with an electric mixer for 1 minute. Reduce speed to low, add eggs and egg yolks, and beat until well blended. Slowly add all three milks and the vanilla, and beat at low speed for 1 minute.
- Add 1 1/2 cups of mango puree and continue to mix for 1 to 2 minutes. Pour the mixture into a prepared bundt pan. (Mixture may be slightly lumpy. If you want a smooth flan, strain the mixture before you pour it into the bundt pan.)
- Place bundt pan in a roasting pan. Place the roasting pan on the center rack of the oven and add hot water to the roasting pan halfway up the sides of the bundt pan. Bake for 1 hour and 20 minutes or until the edges are set (the center may not be set).
- Remove roasting pan from oven and remove bundt pan from water. Place on a wire rack and let cool completely for at least 1 hour.
- Transfer to the refrigerator and chill for at least 8 hours or overnight.
- Carefully run a butter knife around the edges to loosen, and invert the flan onto a serving platter.
- 10. Decorate the plate with mango puree. Slice the cheesecake flan and place it on the puree. Sprinkle fresh lemon zest over the slice for an added punch of fresh citrus flavor. Garnish the plate with mango slices.