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Recipes >

Lecheflan Cheesecake Cups

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Difficulty: Intermediate

Lecheflan Cheesecake Cups

Difficulty:

Intermediate

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Prepare the following

Cupcake Pan

Ingredients

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Leche flan batter

1 can Alaska Condensada

1 can Alaska Evaporada
1 tsp Vanilla Extract
4 pcs Eggs
2 pcs Egg yolk
1/2 cup White Sugar

Cheesecake Crust

1 cup Graham Cracker, Crushed
1/2 cup Unsalted Butter, Melted

Cheesecake Mixture

1 bar Cream Cheese
1 pack Alaska Crema(chilled)
1/2 cup Sour Cream
1 cup Sugar
1 pack Gelatin Powder(20g)
5 tsp Cold Water
pinch Calamansi Zest

Estimated recipe cost: Php 462.50

See Recipe Cost Breakdown

Procedure

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Method

In a pan, caramelize half cup of white sugar over medium heat. Once sugar has melted and turn golden in color, pour a teaspoon full of caramel directly over each hole of your cupcake mold. Set aside
To make the leche flan batter, combine all ingredients in a bowl stirring gently to avoid the mixture from foaming. Mix until all the ingredients are well incorporated.
Pour about 2 Tbsps of leche flan batter into each hole of cupcake mold.
Steam leche flan for 20-25 minutes or until the leche flan has already set. Let the cooked leche flan cool off before unmolding.
To unmold, place a flat tray over the molds and slowly turn it upside down releasing the leche flan. Place leche flan in a container and store in the chiller.

To make the cheesecake

Melt butter and pour it over the crushed graham crackers. Mix until well incorporated.
Place cupcake liners in the same molds you used for the leche flan. Put a spoon full of graham mixture in each liner and press down using the same spoon to create a crust.
In a small cup, combine gelatin powder and water. Mix well and let it sit to bloom. Set aside.
In a mixing bowl, combine soft cream cheese and sugar. Mix well using a wire whisk until creamy and sugar has dissolved. Add sour cream and Alaska Crema and mix until well incorporated.
Gently fold in the whisked Crema and the cream cheese mixture together. Add in calamansi zest and gently mix until batter is smooth.
Heat bloomed gelatin in the microwave foe 10 secs or until fully melted. Add metled gelatin into the batter and mix well until smooth.
Pour over cheese cake mixture over the moulds and let it chill in ref for at least 4 hours.

Assembly

Take out the cheesecake from the ref and remove from the molds.
Place the leche flan over the cheesecake cups.
Serve and enjoy!

Tips

For a fluffier cheese cake, chill the crema overnight and whip it to medium peaks before folding in other ingredients.
Make the leche flan and che cheesecake base ahead of time to give it a frimer texture during assembly.

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Last updated Aug. 2021

Based on DTI.com

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