FLAN DE ROMPOPE

Directions

1. Preheat your oven to 445 °F. Line a 6-inch (15 cm) round cake pan with parchment paper, making sure the paper extends at least 2 inches (5 cm) above rim of pan to allow for rising.

2. Place softened cream cheese in a large mixing bowl, and use a spatula or whisk to mix until smooth and lump-free. 3. Add caster sugar, salt and a splash of Vainilla Molina. Whisk until fully combined and smooth.

4. Gradually add whisked eggs in two parts, mixing well after each addition until mixture is smooth and fully incorporated.

5. In a separate bowl, whisk cornstarch into heavy cream until fully dissolved. Pour this mixture into cream cheese batter and whisk until smooth.

6. Strain batter through a fine mesh sieve into prepared pan to remove any lumps. Tap pan gently on the counter a few times to release any air bubbles.

7. Place pan in oven, then immediately reduce temp to 430 °F. Bake for about 25-35 minutes, or until top is deeply golden brown but center is still very jiggly.

8. Remove from oven and let cheesecake cool in pan on a wire rack until it reaches room temperature.

9. Refrigerate cheesecake uncovered for at least 4 hours or overnight to allow it to set.

10. Once set, carefully remove cheesecake from pan and peel away the parchment paper.

11. For a gooey center, let cheesecake sit at room temperature for 30 minutes before serving. For a firmer texture, serve chilled straight from the fridge.