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Two Classic Desserts in One
Crustless Caramel Flan Cheesecake
Wolfgang Puck's Kitchen - Recipes by Wolfgang Puck
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By Wolfgang Puck, Tribune Media Services
Cheesecake's power never ceases to amaze me. Ask someone if they'd like
dessert and they might say "No" or "Yes." Tell them that it's
cheesecake, though, and any negative responses usually become
positives.
Cheesecake is an all-American favorite, not to mention a classic in
Italy and other countries where mild, creamy cheeses are mixed with
eggs, sugar, and flavorings, then baked. Nowhere else but here in the
U.S., however, does cheesecake continue to be adapted into a multitude
of different creative treats.
I marvel at the cheesecake creativity of my executive pastry chef at
Spago Beverly Hills, the brilliant Sherry Yard (whose wonderful latest
book, "Desserts by the Yard," was published late last year). A few
years ago, Sherry came up with a brilliant version that combines
classic cheesecake with another popular dessert, caramel flan. The
result is a crustless cheesecake that, containing no flour, is ideal to
serve during the current Jewish holiday of Passover. It's also ideal at
any other time of year for anyone trying to cut back on those wicked
carbohydrates or simply looking for an easy dessert with a difference.
To me, a regular plain cheesecake tastes one-dimensional. Adding a
flan-style caramel coating to the pan transforms the cheesecake into
something extra elegant and satisfyingly complex in flavor.
The most challenging part of this simple recipe comes at the beginning,
when you make the caramel. To prevent the sugar syrup from
crystallizing, start out with a spotlessly clean saucepan. I find
heavy-bottomed stainless-steel pans are ideal, not only because they
conduct heat evenly but also because their shiny surfaces make it
easier to judge the caramel's color. Keep a close eye on the syrup,
watching for the moment when it darkens to a deep golden hue; then,
remove it from the stove and pour it into your baking pan, as directed
in the recipe. The residual heat will cause it to continue darkening
slightly to the ideal mahogany brown shade.
Of course, when working with hot syrups, be extra cautious to avoid
splashes or spills that could cause burns. Keep children and pets well
clear of the kitchen while you're working.
Then, pretty much all that's left to do is mix the batter and bake it.
For the fastest, most efficient job, I use a stand mixer, although a
hand-held electric mixer does fine, too.
Finally, after the baked cheesecake has thoroughly chilled, comes the
unmolding, another simple process. I find it works all the more
successfully if you've made the cheesecake a day ahead, which allows
the cheesecake's moisture to melt all the caramel perfectly. Add some
fresh seasonal berries, if you like, and you'll have a dessert no one
at your table will want to resist.
Crustless Caramel Flan Cheesecake
Serves 10 to 12
Ingredients
CARAMEL
1-1/2 cups sugar
1/2 cup water
1 tablespoon lemon juice
CHEESECAKE
1-1/2 pounds block (not whipped) cream cheese, at room temperature
1-1/4 cups sugar
1 whole vanilla bean
1 tablespoon grated orange zest
6 eggs
1 cup heavy cream
FOR SERVING
Fresh seasonal berries
Preparation
First, prepare the Caramel
In a clean heavy metal saucepan, combine
the sugar, water, and lemon juice. Cook over high heat until the
mixture turns a deep caramel color, 12 to 15 minutes, keeping a close
eye on it to avoid burning. Immediately pour the caramel into a 9-inch
cake pan and rotate the pan to coat the bottom and sides completely
with the caramel. Set aside to cool.
Preheat the oven to 325 degrees F. and bring a kettle of hot water to a
boil.
Meanwhile, prepare the Cheesecake
Put the cream cheese in the bowl of
a stand mixer fitted with the paddle attachment. Beat on low speed
until the cream cheese is smooth. Stop the machine. With a small, sharp
knife, split the vanilla bean in half lengthwise. With the knife tip,
scrape the tiny vanilla seeds from inside each half into the mixer
bowl. Add the sugar and orange zest. Continue mixing at low speed until
smoothly blended, 2 minutes more. One at a time, add the eggs, beating
until each is fully blended in and stopping to scrape down the sides of
the bowl after each egg. Still beating at low speed, slowly pour in the
cream until fully incorporated, stopping every 30 seconds or so to
scrape down the bowl. Pour the mixture into the prepared caramel-coated
pan.
Place the filled cake pan inside a larger baking or roasting pan. Open
the preheated oven, pull out a shelf, and place the pan on the shelf.
Carefully pour boiling water into the larger pan to come halfway up the
side of the cake pan. Then, carefully slide the shelf into the oven and
close the oven door. Bake the cheesecake until it is slightly firm to
the touch and a wooden toothpick inserted into its center comes out
clean, about 1 hour, adding a little more boiling water to the
surrounding pan if necessary during baking.
Carefully remove the pan from the oven and take the cake pan out of the
larger pan. Leave the cake pan on a wire rack to cool for about 30
minutes, then transfer to the refrigerator to chill completely, at
least 4 hours.
To unmold the cheesecake, invert a 12-inch serving plate on top of it.
Then, securely hold the pan and plate together with both hands and flip
them over. Wait a few seconds, and then carefully lift off the cake
pan. Cut into wedges for serving, spooning extra caramel from the
bottom of the serving plate onto each wedge. Garnish with seasonal
berries and serve immediately.
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The Austrian-born Puck began his formal training at age 14, inspired by his mother, Maria, a hotel chef. He left Europe for America in 1973 at the age of 24, having already worked in the master kitchens of three-star French restaurants. In 1975, Puck moved to Los Angeles, and soon was both chef and part-owner of Ma Maison. It quickly became a magnet for the rich and famous, with Puck as star attraction. Since then, he has changed the way Americans cook and eat by fusing formal French techniques and Asian- and California-influenced esthetics with the highest quality ingredients.
After the 1981 publication of the first of his five cookbooks, Puck, in partnership with designer Barbara Lazaroff, opened Spago. Located in West Hollywood on the Sunset Strip, it was an instant success and culinary phenomenon from its opening day in 1982. Although the original location closed in 2000, three years after the successful opening of Spago Beverly Hills, Spago Hollywood today is remembered internationally as a legendary haven for entertainment, political and social luminaries.
In 2000, Puck developed his own "Wolfgang Puck" television show, which began airing on the Food Network in January 2001. The show features Puck sharing his cooking expertise with a studio audience who joins him in his kitchen, along with field documentary segments in which he explores the vast and diverse world of food, from farms to artisan workshops to restaurants, and visits with such luminaries as Julia Child, Robert Mondavi and Paul Bocuse. "Wolfgang Puck" was awarded a Daytime Emmy for Outstanding Service Show in 2002.
Puck also appears regularly on ABC's "Good Morning America," sharing his latest creations. He has been a guest on a multitude of other shows, including "The Late Show with David Letterman," "The Tonight Show with Jay Leno," "Entertainment Tonight," "ABC News with Peter Jennings," "CBS Evening News with Dan Rather," "Politically Incorrect with Bill Maher," "Frasier," and "The Simpsons." In 2001, the A&E Network featured Puck's life on its popular "Biography" series.
Puck and partner Barbara Lazaroff are actively involved in many philanthropic endeavors and charitable organizations, including their own Puck-Lazaroff Charitable Foundation, established in 1982, which supports the annual American Wine & Food Festival to benefit Meals-on-Wheels.
Puck lives in Beverly Hills. He and Barbara Lazaroff have two sons, Cameron and Byron.
(c) 2008 WOLFGANG PUCK WORLDWIDE, INC. DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.
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