Cheesecake Flan
Recipe type: Dessert
Cuisine: Mexican
  • Burnt sugar:
  • ¾ c. sugar
  • ¼ c. water
  • *
  • Flan:
  • 8 oz cream cheese
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 5 eggs
  • 1 tsp. vanilla
  1. Burnt sugar:Cook together over med heat until brown, in the pan you plan to make the flan. Cool
  2. *
  3. Flan:Place cream cheese, eggs, and vanilla in blender or processor. Blend until smooth. Add milks and process until no lumps remain. Pour into prepared pan. Put pan inside a larger pan and surround with water halfway up the sides. Bake a 350 for about an hour.
  4. If you can not put in a water bath, then bake at 300 for about 20 to 30 minutes.
  5. Cool and chill before un-molding or serving.


Chess Cake
Recipe type: Dessert
Cuisine: Americsn
  • 1 (18.5 ounce) pkg. Yellow butter cake mix
  • ½ cup butter, softened
  • 3 eggs
  • 1(8 ounce) pkg. Cream cheese
  • 4 cups confectioners’ sugar
  1. Preheat oven to 350°F. Grease a 9x13 cake pan. In a large bowl, mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 pan. In a medium bowl, mix together cream cheese, 2 eggs and powdered sugar. Pour cream cheese mixture on top of the cake mix batter. Bake for 35 minutes or until golden brown. Garnish with powdered sugar. Let cool before slicing.


Chocolate-Marbled Almond Cheesecake
Recipe type: Dessert
Cuisine: American
  • 1(2-ounce) pkg blanched almonds, ½ cup finely chopped
  • 2-cup sugar
  • 4 (8 oz) pkg cream cheese, softened
  • 4 eggs
  • 1-cup sour cream
  • 1 tbsp unsweetened coca
  • 2 tsp vanilla
  • 1 tsp almond extract
  • 12 oz pkg semi-sweet chocolate chips, 2 cups melted
  1. Heat oven to 325. Lightly butter 9-inch spring form pan; press almonds firmly on bottom of pan. Set aside.
  2. Combine sugar and cream cheese in large mixer bowl. Beat at medium speed. Scrape bowl often, until creamy (3 to 4 minutes). Add eggs, one at a time. Beat well after each addition (1 to 2 minutes). Add all remaining ingredients except chocolate chips and almonds. Continue beating until well mixed (1 to 2 minutes). Gently stir in melted chocolate throughout batter for marble effect.
  3. Pour batter into prepared pan. Bake for 65 to 75 minutes or until just set 2 inches from the edge of pan.
  4. Turn off oven; leave cheesecake in oven for 2 hours. Loosen sides of cheesecake from the pan by running knife around inside of pan. Cover; refrigerate 8 hours or overnight.