31 de agosto de 2016
Cheesecake (Flan) in the Microwave
For 10 servings
500 g fresh cheese
5 large eggs
1 tablespoon vanilla extract
candied cherries and mint for garnish
For Carmel topping:
2 tablespoons water
1. Prepare the caramel:
Place two tablespoons of water and sugar for caramel in a saucepan. Take it to the fire. When the sugar is bubbly and becomes a golden color, remove from heat and pour into the mold in which you will prepare this flan. Be very careful not to burn the sugar and water because it will bitter rather than sweeten. Move the mold to distribute carmel mixture well throughout the base. You can caramelize the walls if you wish.
2. In a bowl, place eggs (whites and yolks), sugar and cheese. Beat at low power to avoid bubbles as much as possible. If you get bubbles, do not worry.
3. Stir in milk, cornstarch and vanilla. Beat again.
4. Place the caramelized mold plate on top of a microwave dish. Pour all prepared cheesecake mixture into the mold. Thus, silicone molds are handled much better and the risk of spilling the contents is reduced. Carry the mold carefully and place it in the microwave.
5. Turn the microwave on medium power and check after ten minutes if it has curdled. Or leave 5 minutes and check every five minutes until you try with a toothpick and it comes out clean. If you believe it is curdled well you do not have to prick it with a tooth pick. When in doubt, use the tooth pick. It may take a total of 15 minutes. Let cool to room temperature and then save your microwave cheesecake in the refrigerator for at least four or five hours.
6. Once cool, remove from mold by covering with a plate and turn upside down. It is important, if your mold is silicone, that you do the turn over quickly to avoid spillage or breaking of dessert. It is not difficult, Practice over time will improve the way you get it out if it breaks your first time! Garnish with a cherry and a sprig of mint if desired.
Posted by Brenda A. Ysaguirre at 3:00