Check out the recipe: www.allrecipes.com/Recipe/270675/Chef-Johns-Cheesecake-Flan/

Actually, that's a type of flan well known in Puerto Rico. It's a "Flan de Queso" or a cheese flan. Not all flans are made with the basic custard recipe. We also have variants like the coconut flan or pumpkin flan. And most of the time, Puerto Ricans will add a package of cream cheese to the custard to make it less eggy anyway. So, the cheese flan is THE FLAN we make in Puerto Rico.

I love the cadence of Chef John’s voice. He talks like he’s singing. It’s very calming.

What the heck. You just took two miraculous deserts of love and smush them together in one dessert!!!! You are a mad chefientists!

You should always trust Michelle's instincts. I mean, look who she married!

You are the Wu-Tang Clan of your Cheesecake Flan.

Chef you're an angel...like many say, you truly are the Bob Ross of cooking. Listening to you is therapy. Lots of love and best wishes to you. God bless you.

This looks Flantastic! You are the Don Juan of this Cheesecake Flan!

You are after all the Colonel Mustard of your Spanish custard.

"[Make this for Valentine's Day] if you want to increase your chances of getting LLLLLL.... ... Lots of compliments" Lol, Ok Chef John, we all know what you implied there 😉 😂

You are the Ghengis Khan of your Cheesecake Flan ⚔️

Chef John, I am from Puerto Rico and we make flan with cream cheese all the time. We call it flan de queso. A tip for making the caramel: an easy and fool-proof method is to make it in the microwave! For each 1 cup sugar, add 1/4 cup water. Mix together in microwave-safe bowl. Microwave 7-10 minutes. Start checking at the 7 minute mark, then stay by the microwave keeping an eye on it. As soon as it turns amber colored it is done.

You need to be hired for the how it’s made videos. This is the most peaceful, calm, well paced video I have ever seen. And simple, even I can follow it!

The Valentine's day reference: "Increase your chance of getting LLLLL... lots of compliments." 👌🏾😂😂😭 nicely played out.

What I actually like about chef John , is that by just looking at his food I feel that he makes the recipes with love and happiness ,so how could I feel if I tasted his food??!!!!

Your voice overs truly make me laugh!!!!! 🤣 I love your sense of humor! And your recipes of course

Cheesecake Flan is a thing. It’s called Quesillo or Flan de Queso. It’s a family favorite at my house. Good video!

I am having a really bad day, but hearing "round the outside, round the outside" makes me smile and feel better. Thanks, Chef John.

Chef, you’re a genius. How did I never think to combine these two before...

_You are, after all, the Genghis Khan of your Cheesecake Flan!_

Ooh, I love this! I make mine with a guava topping. Because I am after all the Martin Yan of how I top my cheesecake flan.

OMG my two favorite deserts combined. How great is that.

To My Favourite Chef who cooks real food. Cheers!!!!!

"You should not be afraid of changing tools, and by the way, I'm not just talking about cooking" Naughty naughty naughty

I hear cheesecake, I smash click button, I punch like button.

Two of some of my favorite desserts in one. Count me in!

You are the man at filling your flan pan!

the charm of your videos will always bring me comfort go you dude

I appreciate your honesty and to still present a non-perfect dish. I am going to try this without the crust

Made this on Valentine’s Day for my mom! I was nervous but it turned out great and she loved it! Thanks chef John :)

I really wish youtube had a love button just for your videos.😍😍

Without the crumbs, this resembles Venezuelan quesillo. Looks fantastic!!

"Round the outside, round the outside" Thank you for the new OCD tic! 🤣 This is a great way to identify other Food Wishes fans out there.

Flan is Flan; Cheesecake is Cheesecake; You invented something new Chef John, that's a good thing

" I don't remember what but it was something " - you always make my day 👍👍👍

Two of my favorite things in a dish?! Yes.

You are the black swan of your cheesecake flan

"trying to make something beautiful and delicious to increase your chances of getting LLLLLLLLLL(aid)ots of compliments..." smooth one there, Chef John.

Good lord how do you only have 2.8M followers when those human wastoids Kardashians have ten times as many?! I love the production quality and how you so amazingly simply explain how to create these dishes. The production quality is so good that I bet I could make most of these simply by watching the video while cooking, ensuring my dish looked like yours as throughout the steps. I honestly can't think of another channel on KZfaq that does it this well.

Chef John rocks ..big thumbs up

Looks delish!!! Will be trying this over the weekend for sure! we have a dish called flan de queso here in spain, literally cheese flan, and it's made pretty much exactly like yours but with more cream cheese and without **full-body shudders** parm in there. The texture is slightly more creamy than that of a classic flan, and the flavor is much much more complex. A win-win, if you ask me.

U have a good sense of humor Mr food wishes.

Chef John! I was shocked to see you don’t have any videos for one of my favorite dishes, chicken pad Thai. Can you make a video on it?

Chef John. You only need to know that my mouth watery from star to the point that you put the rasberries. Is only fair I make my own until taste tv is created.

One cheesy chef John goes round the outside, round the outside, round the outside... Guess who’s back? Chef John’s back.

I love your videos! Your voice always cheers me up 😊

We also make this in our country! Love from the Philippines!

You've got the Master Plan for the perfect Cheese Cake Flan!

Absolutely and outrageously exquisite.

My two favorite deserts. 🤤

Chef John, My husband and I thoroughly enjoy your videos and recipes. My husband is the primary cook in our home. Now that we are older and watching our diets for healthy recipes, we wish you could teach us to convert some recipes to Keto. We have learned we can eat Butter, Bacon and Salt. It's not a diet, it is a healthy life style!

Perfect Valentines Day thing....

I like the idea of the topping, Chef, as well as the dry caramel (the way I was taught)--don't worry if it doesn't cover the entire bottom of the ramekin or pan; it'll all come out in the wash. I might try the crust, next time I make small ones. As Franchesca says below, the cream cheese is typical of the Puerto Rican-style flan (which can convert people who normally don't like the consistency of flan). The recipe I was taught makes more than 4 servings-just as well, for those who like it. I've found that combining the softened cream cheese (3 oz) with the can of condensed milk first takes care of all of the little cheese crumbles, and makes it smooth. Then add 2 cans evaporated milk, 4 eggs, and any kind of flavoring you want (1t vanilla, or toasted coconut, or cinnamon, etc.) I was also taught to bake it at 400-425 for 40 minutes, but to start with a cold oven. Seems to work fine, though that's an 8x8 pan, so for smaller ones, I'd shorten the time. This dish always impresses people because it looks so elegant, but once you learn how not to burn the caramel, it's easy, done in 10 minutes, stick it in the oven and walk away. Btw, I'll stir the caramel with a wooden spoon, you just have to soak that spoon after, or rinse it in extremely hot water.

I watch your videos for the narrative. You are entertaining.

You have a very distinct narration voice. I like it. You're flan looks awesome as well!

This man is THE rock star of the kitchen

Mmm yummy recipe definitely a great combo recipe I might fix for my wife thanks for the great Valentine's idea 👍😎👌

Thank you for the cheerful video!

Love you Chef John !!

wow, i used to watch this channel all the time, but i swear i dint see it once in the last few years on my subscribe feed despite been subscribed forever

For making the dry caramel, I have a different sort of advice; don't add the sugar all in one go, but in at least 3 doses. This way, even if it starts to burn, you can save it while at the same time keeping the glycemic count a bit lower. Stirring is still a no-no, but do feel free to take the pan off the heat for a few seconds if it starts caramelizing too fast for you to handle. Best spend a couple extra minutes than ending up with a burnt caramel, right? For the biscuit base; what if you made the bases separate from the flans? Break the crumbs, mix in the butter (and assorted flavors of course), use moulds of identical size as your flan to create the base and refridgerate. Then place the base and invert on top. This should keep the base a bit dryer and crunchier as it won't have time to absorb humidity. You could also bake the biscuit base for a few minutes for a fluffier, even crunchier mouthfeel.

Chef John, your recipe seems awesome! Can't wait to try it. I love your "getting la.... lots of compliments" 😆😆 Happy Valentine's Day everyone! :)

My mom would love to try this.

Chef John is the man with the master Flan.

And as always 🎶 , I *did* enjoy watching

I love the fact that when he said the first “around the outside” I thought of the song, and then right after I heard what I was thinking! 😂😂

"you have too admit it is pretty good clickbait" so wholesome, not only did I smile, I immediately clicked the like button

Oh. We call it flan de queso. Looks delicious chef 👌👌👌

Delicious as always!!! 👍🏼

"Never be afraid to change tools, and by the way I'm not just talking about cooking" thats a MOOOD

That looks amazing Chef John

Wow delicious i try once the cheese cake flan its perfect taste.

You are an inspiration man!Thank you for everything

You are the Swanson Ron of your Cheesecake Flan!

okay I'm making this tomorrow.... it looks delicious

This is called flan de queso, it's been done in Puerto Rico for decades

The little mistakes are always a charm. Thanks again Chef John.

Thank you Chef John!

Love love whatchamacallit…. Thank you!

Still is a change from a classic flan and still looks great.

AMAZING! Chef John produces incredible stuff.

You are the Rousseau of your flan de queso!!!

You are the best, so simple

Hello Chef. I tried your recipe and while my cheesecake Flan where cooling down at room temperature, I mixed Graham cracker crumb with the cheesecake flan custard left over and poured it in a cup, heated it up in my microwave for 2:30 mins and it came out like a pudding. It was really good. I don't know if you knew about that, but you should try it. I didn't measure the custard left over and the crumb, but the mixture was liquid but getting to the point of getting thick. I don't know how to explain it, but if you get it right, you should do a video. Instant Cheesecake Graham Pudding Mug or something like that. Keep it going. Love your recipes.

I will be making this, this weekend. It looks delicious.

Great video. Quick tip: Lightly tap each ramekin with the uncooked flan mixture on the bottom to eliminate some bubbles formed before cooking.

Your recipes and sense of humour are iconic :D lmao love it!

I'm a simple person, I see cheesecake flan, I click. Mouthwatering. In Guyana, its called baked custard and Philippines, leche flan.🌹💕♥️👌❤️

Oh my chef.. That looks incredible!! All I need is to find those smal ramicans. I shall find and conquer, I promise.

Perfect for Valentine's! Thank you chef!

chef John you are the man

Great video and recipe!

Thanks, Chef John and Chef Michelle

Omg. Two of my favorite things in one.

absolutely cannot wait to get llllllots of compliments

Voila! My first Flan baking and eating. Lovely results! Used mascarpone as additional cheese. A bit "eggy" for me but suspect it will be better tomorrow. I'm a huge cheesecake fan & was hoping for more like that. The caramel bit is awesome, though...

One time I did burn my finger with the caramel. I watched another channel and they did not warned me. I appreciate the heads-up

Thank you, Chef, for this recipe. It combines my two favorite desserts--cheesecake & flan. I followed your recipe & the resut was absolutely delicious!

I cannot wait to make this! Thanks Chef John!

I love your videos so much! They're so calming and the food looks so good. Thanks for sharing ⭐