Monday, August 27, 2007

Chocolate Cheesecake Flan

This delightfully rich cheesecake is sure to curb your chocolate craving.

1-1/2 cups sugar, divided
6 squares BAKER'S Semi-Sweet Baking Chocolate, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed
4 eggs

PREHEAT oven to 350°F. Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is deep golden brown, stirring constantly. Pour into 9-inch round cake pan.
PLACE 4 of the chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is almost melted, stirring after each min; cool. Place milk and cream cheese in blender container; cover. Blend until smooth. Add remaining 1/2 cup sugar, eggs and melted chocolate; cover. Blend well. Pour over syrup in pan. Place pan in larger baking pan. Add enough water to larger baking pan to come halfway up side of round pan.
BAKE 1 hour or until knife inserted 1-inch from edge comes out clean. Remove from oven. Place round pan on wire rack; cool completely. Refrigerate 4 hours or overnight before unmolding.
MELT remaining 2 chocolate squares in small microwaveable bowl on HIGH 1 min. or until chocolate is melted, stirring after 30 sec. Use teaspoon to drizzle chocolate in 5 or 6 random crisscross designs onto a sheet of wax paper; let stand until firm. Carefully remove chocolate designs from wax paper and place on top of flan to decorate.

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