Best 7 Copycat Wolfgang Pucks Caramel Flan Cheesecake Recipes

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Indulge in a culinary masterpiece with Wolfgang Puck's Caramel Flan Cheesecake, a symphony of flavors and textures that will tantalize your taste buds. This delectable dessert seamlessly blends the richness of cheesecake with the velvety smoothness of caramel flan, creating an unforgettable experience. Each bite offers a harmonious balance of sweet and savory, with a delightful contrast between the creamy cheesecake filling and the luscious caramel topping. Discover the secrets behind this iconic dish with our collection of recipes, meticulously crafted to guide you through every step of the baking process. From the preparation of the graham cracker crust to the delicate layering of the cheesecake and caramel mixtures, our detailed instructions ensure success in creating this extraordinary dessert. Whether you're a seasoned baker or a novice in the kitchen, our recipes cater to all skill levels, empowering you to replicate this culinary masterpiece in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

CARAMEL FLAN CHEESECAKE



Caramel Flan Cheesecake image

Provided by Sherry Yard

Categories     dessert

Time 5h30m

Yield 1 (9-inch) cake

Number Of Ingredients 9

1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
1 pound 8 ounces cream cheese, room temperature
1 1/4 cups sugar
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup heavy cream

Steps:

  • Caramel:
  • In a heavy metal saucepot combine the sugar, water, and lemon juice. Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan. Set aside to cool completely while you make the cake.
  • Cheesecake Base:
  • Preheat the oven to 325 degrees F.
  • In mixer fitted with a paddle attachment, on low speed work the cream cheese until smooth. Add the sugar, vanilla, and orange zest. Continue to mix for 2 minutes until smooth. Add the eggs, 1 at a time, and scrape down after each addition.
  • On low speed slowly stream in the heavy cream. Scrape down every 30 seconds. Remove from bowl and pour out into prepared cool caramel pan.
  • Bake in a hot water bath for 1 hour. When finished the cake will be slightly firm to the touch. Remove from the oven and place in the refrigerator. Make sure to cool down for at least 4 hours before flipping over. The cake can be made up to 2 days in advance.
  • Flip over by placing a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second. Lift pan off the cake and serve on its own or with berries.

COPYCAT WOLFGANG PUCK'S CARAMEL FLAN CHEESECAKE



CopyCat Wolfgang Puck's Caramel Flan Cheesecake image

I haven't tried this, but it sounds wonderful! Flan and cheesecake combined into one show stopping dessert!

Provided by yooper

Categories     Cheesecake

Time 1h30m

Yield 8-10 serving(s)

Number Of Ingredients 9

1 1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
3 (8 ounce) packages cream cheese, room temperature
1 1/4 cups sugar
1 vanilla bean, split and scraped
1 tablespoon orange zest
6 eggs
1 cup heavy cream

Steps:

  • Caramel: In a heavy meatal saucepot combine the sugar, water and lemon juice.
  • Over high heat cook the sugar to a deep caramel color and pour out into a round 9-inch cake pan, turning around the perimeter so as to cover the sides and bottom of the pan.
  • set aside to cool completely while you make the cake.
  • Cheesecake Base: Preheat the oven to 325.
  • In mixer fitted with a paddle attachent, on low speed work the cream cheese until smooth.
  • Add the sugar, vanilla, and orange zest.
  • Continue to mix for 2 minutes until smooth.
  • Add the eggs, 1 at a time, and scrape down after each addition.
  • On low speed slowly stream in the heavy cream.
  • Scrape down every 30 seconds.
  • Remove from bowl and pour out into prepapred cool caramel pan.
  • Bake in a hot water bath for 1 hour.
  • When finished the cake will be slightly firm to the touch.
  • Remove from the oven and place in the refrigerator.
  • Make sure to cool down for at least 4 hours before flipping over.
  • The cake can be made up to 2 days in advance.
  • Flip over by placing a 12-inch flat plate over the top of the cake pan.
  • Hold with a firm grip and flip cake upside down.
  • Let the pan sit on top for a second.
  • Lift pan off the cake and serve on its own or with fresh berries.

WOLFGANG PUCK'S NO COOK GAZPACHO



Wolfgang Puck's No Cook Gazpacho image

This recipe for Wolfgang Puck's no cook gazpacho (which can be made a day ahead) was in the cooking section of my newspaper today....It sounded sooo good, I just had to share it with my friends here. (The recipe is from his most recent book: "Pizza, Pasta and More!" - Random House, $35.) There is no "cooking" time, but 2 hours chilling time.

Provided by Dee514

Categories     Vegetable

Time 15m

Yield 3 Quarts (96 ounces), 8 serving(s)

Number Of Ingredients 29

10 roma tomatoes, cored and chopped
1/2 red bell pepper, cored, seeded and chopped
1 English cucumber, peeled, seeded and chopped
2 medium celery ribs, chopped
1/2 cup fresh flat leaf parsley
1 tablespoon tomato paste
2 cups tomato juice
1/2 cup water
1/4 cup sherry wine vinegar
1 cup extra virgin olive oil
3 tablespoons sugar
2 tablespoons kosher salt
1/2 teaspoon fresh ground black pepper
1/2-1 teaspoon cayenne pepper
1 teaspoon sweet paprika
1/4 cup red bell pepper, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup yellow pepper, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup red onion, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup cucumber, peeled, coreed, seeded, trimmed and cut into a 1/4 inch dice
1/4 cup fresh lime juice
1/4 cup red pear tomatoes, coarsley chopped
1/4 cup yellow pear tomato, coarsley chopped
3 ripe avocados, peeled, seeded and cut into 1/2 inch dice
1 cup minced fresh cilantro leaves
kosher salt
fresh ground black pepper
12 -16 large shrimp, peeled, deveined, butterflied, poached and chilled (omit if you are vegetarian)
6 -8 sprigs fresh cilantro
6 -8 wedges limes

Steps:

  • ---Prepare gazpacho:.
  • In a large bowl, combine all ingredients (except for topping ingredients and garnishes).
  • Cover and refrigerate for 1 hour.
  • Transfer to food processor, pulse until almost pureed, leaving a little texture.
  • Season with salt and pepper.
  • Return to bowl, cover and refrigerate another hour before serving.
  • ---Prepare Topping:
  • In a medium bowl, combine all the topping ingredients until well blended.
  • Season with salt and pepper.
  • Cover and refrigerate until needed.
  • ---To serve:
  • Ladle 10 to 12 ounces into chilled soup plates.
  • Top with 1/4 cup of the topping mixture, 2 shrimp and a sprig of cilantro.
  • Place a wedge of lime on the rim of the plate.

CREAMY CARAMEL FLAN



Creamy Caramel Flan image

This recipe is a cross between egg custard and cheesecake. Rich and delicious.

Provided by Jo Poynor

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 8h

Yield 10

Number Of Ingredients 6

¾ cup white sugar
1 (8 ounce) package cream cheese, softened
5 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
  • In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  • Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Nutrition Facts : Calories 349.7 calories, Carbohydrate 41 g, Cholesterol 141.9 mg, Fat 16.6 g, Protein 10.5 g, SaturatedFat 9.6 g, Sodium 191.2 mg, Sugar 40.4 g

UPSIDE DOWN CARAMEL PUMPKIN CHEESECAKE



Upside Down Caramel Pumpkin Cheesecake image

I watched Wolfgang Puck make this on the Live with Regis & Kelly show and knew right away I would have to make this. Updated 1/09 - I have made this and have to agree with the reviews. This is not that good. The texture is NOT like a typical cheesecake, but rather like an under baked flan or custard. IF you can get past the texture issues, you might enjoy it-otherwise please pass this one on by.

Provided by CindiJ

Categories     Cheesecake

Time 1h22m

Yield 1 9-inch cake

Number Of Ingredients 12

10 ounces sugar
4 ounces water
1 tablespoon lemon juice
24 ounces cream cheese, room temperature
3/4 cup sugar
1/2 cup light brown sugar
1 teaspoon ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon orange zest, chopped fine
5 eggs, room temperature
1 (15 ounce) can solid pack pumpkin
1/2 cup sour cream

Steps:

  • Caramel Directions: In a heavy metal saucepan combine sugar, water and lemon juice and stir until smooth.
  • Over high heat, cook the mixture to 340F (The sugar should be a deep caramel color).Pour out into 9-inch cake pan. (DO NOT spray or grease the pan.). Carefully turn the pan, tilting it, so as to cover the sides and bottom of the pan with the caramel. Set aside.
  • Cheesecake Base Directions:
  • Pre-heat oven to 325°F.
  • In mixer fitted with paddle attachment, work the cream cheese on low speed until smooth.Add sugar, brown sugar, cinnamon, cinnamon, ginger and orange zest. Continue to blend on low speed for 2 minutes until smooth.
  • Add the eggs one at a time, scraping down the sides after each addition. Slowly add the pumpkin and scrape down. Continue on low speed and add the sour cream and scrape down.
  • Pour batter into prepared cooled caramel pan.
  • Bake in a hot water bath for 1 hour. Cake will be slightly firm to the touch.
  • Remove from oven, cool to room temperature and place in refrigerator, overnight.
  • Notes: Make sure to cool down for at least 4 hours before flipping over.
  • The cake can be made 2 days in advance. To flip over the cake, place a 12-inch flat plate over the top of the cake pan. Hold with a firm grip and flip cake upside down. Let the pan sit on top for a second.Lift off pan and serve on its own or with candied pecans and whipped cream.

Nutrition Facts : Calories 5132.5, Fat 280.4, SaturatedFat 152.8, Cholesterol 1739.6, Sodium 2678.6, Carbohydrate 606.3, Fiber 3.8, Sugar 572.5, Protein 78.9

NO-BAKE MEXICAN FLAN CHEESECAKE



No-Bake Mexican Flan Cheesecake image

Easy to make cheesecake with mexican flavour... Make with spenda, fat-free cheesecake or neufchatal, coolwhip, sugar-free caramel, etc for healthier option. i.e. flavourful enough to use the healthy stuff!

Provided by GoldsmithLissa

Categories     Cheesecake

Time 8h25m

Yield 16 serving(s)

Number Of Ingredients 13

6 almond toast cookies
2 tablespoons sugar
1/4 cup butter, melted
2 tablespoons honey
1 tablespoon vanilla
1/4 ounce unflavored gelatin
24 ounces cream cheese, room temperature
14 ounces sweetened condensed milk
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 cups frozen whipped topping, thawed
2/3 cup caramel sauce
raspberries, and mint sprigs for topping

Steps:

  • Coat 8" springform pan with cooking spray. In food processor, pulse cookies with sugar until fine crumbs form (produce about 1 cup). Add melted butter. Process until blended. Firmly press into bottom of pan.
  • In small microwave-safe bowl, combine honey, vanilla and 1 Tbs water. Sprinkle gelatin over mixture. Let stand 5 minutes. Microwave on high in 5 second intervals, stirring often, until gelatin is dissolved. Set aside.
  • On medium-high speed, beat cream cheese and milk until smooth. 2 minutes. Beat in gelatin mixture, cinnamon and salt until combined (about 1 minute). Fold in 2 cups topping.
  • Spread into pan. Cover with plastic wrap.
  • Refrigerate until set (at least 8 hours or overnight).
  • To serve: run knife around edge to loose, remove side of pan. Transfer to serving plate with lip.
  • Spread caramel sauce on top, letting fall over edges at intervals.
  • Put remaining 1 cup topping into pastry bag with decorate tip and create dollops or other decor atop cake. Make dollops at slicing intervals and garnish with raspberries and mint.

Nutrition Facts : Calories 351.3, Fat 23.4, SaturatedFat 15.6, Cholesterol 63, Sodium 267.4, Carbohydrate 30.9, Fiber 0.1, Sugar 20.7, Protein 6

MINCED GARLIC CHICKEN SERVED IN LETTUCE LEAVES



Minced Garlic Chicken Served in Lettuce Leaves image

Recipe comes from Wolfgang Puck's Chinois Restaurant. My WP recipe book says it is a favorite among customers.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb ground white chicken breast
3 green onions, trimmed and minced
1 teaspoon kosher salt (I omit because the soy sauce has plenty of salt)
1/2 teaspoon fresh ground pepper
1/4 cup seasoned rice wine vinegar
1/4 cup dry white wine
2 tablespoons soy sauce
2 tablespoons hoisin sauce
2 tablespoons peanut oil (I use much less or you can use a non-stick pan and cooking spray)
1 1/2 tablespoons garlic, finely chopped
1 tablespoon ginger, finely chopped
1/4 teaspoon red pepper flakes, crushed
2 tablespoons cilantro, chopped fresh
1 head iceberg lettuce (I prefer Butter lettuce)

Steps:

  • In a large bowl, combine the ground chicken and minced green onions. Add the kosher salt and pepper, and mix together well. Form into a large patty. Mix together the rice wine vinegar, wine, soy sauce, and hoisin sauce in a bowl or measuring cup and set aside.
  • Heat a wok over high heat, or an electric wok to 400 degrees. Add the oil and when smoking, carefully set the ground chicken patty in the wok. Brown on one side, then carefully break up and add the garlic, ginger, and red pepper flakes. Continue to stir until the chicken is thoroughly browned, about 5 minutes. Add the rice wine vinegar mixture and cook, stiring, until the liquid has just about evaporated, about 5 minutes. Remove from the heat. Taste and adjust the seasonings. Stir in the cilantro or if desired, mint.
  • Cut away the base of the lettuce and remove the outer leaves. Use the smaller inner leaves for cups. Place 2 or 3 cups on each plate, or line a platter, top with salad and serve.

Tips:

  • For a smooth cheesecake batter, make sure all your ingredients are at room temperature before you start mixing.
  • To prevent cracking, bake the cheesecake in a water bath. This will help create a moist and even bake.
  • Allow the cheesecake to cool completely before refrigerating. This will help prevent the cheesecake from sinking in the middle.
  • For the best flavor, chill the cheesecake for at least 4 hours before serving.
  • If you don't have a springform pan, you can use a 9-inch round baking pan. Just be sure to line the pan with parchment paper so the cheesecake doesn't stick.
  • Top this cheesecake with your other favorite fruits like berries.

Conclusion:

This copycat Wolfgang Puck's Caramel Flan Cheesecake is a delicious and impressive dessert that is perfect for any occasion. With its creamy cheesecake filling, rich caramel sauce, and flaky crust, this cheesecake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this recipe a try. You won't be disappointed!

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