00:01Here's the treat I've got for you today and how would you feel if I told you
00:05that it only takes five minutes of work and in three hours you'll have it on
00:09the table with a packet of flan mix. I'm making a spectacular cheesecake. The
00:15steps are super simple, the ingredients are cheap and the result incredible. Look
00:21it's no trouble at all and just look at how amazing it looks. Extraordinary,
00:27creamy, tasty and easy. It's got it all. Well here I am, just got up and my friends
00:34have already called saying they're coming over for lunch so I have to make dessert.
00:39I don't have much in the fridge because I've been going back and forth to the
00:42beach since it's summer but desperate times call for desperate measures. And
00:47with a packet of flan mix I'm going to, well maybe two because there are a lot of
00:51us, I'm going to make a cheesecake which I could also call cheese flan although they
00:55say if it doesn't have eggs it's not really flan. So, cheesecake. Quick to prepare.
01:01It's ready in five minutes and after three hours it'll be set and ready to serve. A bargain.
01:08I'm Viti, this is La Cocina de la Abuela. Let's get started. Let's start with the mold. This one is
01:1520 by 15 and we're going to coat it with caramel. You can use whichever one you want because this
01:20recipe
01:21doesn't require an oven. It's super easy. Here we go, caramel at the bottom and we coat the sides
01:27well. You can make your own caramel with water and sugar. I used or bought which is much easier
01:33and you'll finish faster. First ingredient, milk. 700 milliliters of milk that we're going to pour
01:39into a saucepan. For now we're going to use cold milk. We'll also add sugar, 80 grams of sugar which
01:47will give it a fantastic sweetness. We add. And now we mix well with a hand whisk because we don't
01:55need
01:55anything electric. Now for the flan mix. In my case two packets, three because we'll make enough for
02:01about 10 more or less. There it goes inside. And we stir it while it's cold too because the trick
02:08is
02:09that these packets dissolve much better in cold than in hot milk. So we start with it cold and then
02:16we'll put
02:16it on the stove. Don't worry. First trick, which is actually a tip, follow the instructions on the
02:24flan package because the amounts of milk, the times and the cooking methods can change even if they're
02:30all similar. Here comes the creaminess. We're going all in with Greek yogurt. It's 125 grams and we're going
02:39to add it to the mixture. It's sweetened so it'll add a little extra sweetness. We mix it with the
02:45yogurt
02:46using our hand whisk. 20 seconds and it's done. Technical question for all of you. I almost always use
02:54Flanine. I think it's the best brand of flan powder packets for quick preparation. There are many more
03:03brands. Which one do you use? If you use a cheap one from a supermarket, I'm interested because saving
03:08money is always good. I read all the comments. Thanks for helping me. Next ingredient. Gelatin.
03:16Six sheets of gelatin to give our dessert the perfect texture. We soak them in cold water for five
03:22minutes. Second tip. Be very careful with the gelatin because if you use too much it will turn out too
03:32gelatinous and not creamy enough. So play around to see what amount you need. And I'll also tell you
03:41that each sheet of gelatin is equivalent to about 1.8 grams of unflavored powdered gelatin. I'm getting
03:48ahead of the question because I'm sure someone will ask it. Let's go with the main ingredient,
03:54cream cheese. 200 grams of cream cheese or mascarpone. Whichever you want, add it to the mixture.
04:03You give it a stir and you realize it doesn't dissolve anymore. So it's time to put it on the
04:09stove,
04:09medium-low heat. Stir until it dissolves completely and starts to steam. It won't take you long. In less
04:18than two minutes you'll definitely have this beauty ready. Take it off the heat and with the mixture still
04:26hot you add the gelatin well drained. Stir and it will dissolve because gelatin dissolves when hot.
04:36If the mixture is cold it won't dissolve so make sure it's hot. Of course you could do it in
04:43individual
04:43molds. It would look very nice. But I don't know exactly how many people are going to eat today.
04:49Because of the kids I don't know if they're bringing them or not. So I'm going to make it in
04:53a big mold.
04:54And depending on what I see I'll serve smaller or bigger portions. You have to use your head sometimes.
04:59Here we have the mold well prepared with caramel. And what we're going to do is add our mixture directly
05:07up to the edge. Once you have this beauty ready you're going to cover it. In my case it has
05:16its
05:16own lid. And into the fridge it goes at least three hours. And if you leave it longer that's fine.
05:22Of course don't use a mold that's too big. Otherwise it's going to turn out very flat. And that's not
05:29cool
05:29at all. You've been warned. All right I've got it. In my case it's been exactly three hours. Because I
05:35want to take it out of the mold before everyone arrives and starts looking over my shoulder.
05:40All right. Run a knife around it so it comes out of the mold easily on the first try. Serving
05:47plate.
05:48Drum roll. Flip it over. And there it is. It comes out perfectly. Thanks to the caramel. And what can
05:56you
05:56say about how amazing this cheesecake looks. It's spectacular isn't it? Wait I'm going to show it to the
06:03camera. There. So you can see it. Pure wonder. The finishing touch. I don't really care much. Because
06:13just as it is it's wonderful. But if you want to add some toppings. Go ahead. The honey and the
06:20cocoa
06:21together. I love it. You can add nuts. You can add some fruit. You can add extra caramel. The chocolate
06:28shavings are wonderful. Serve it with. Why not? Vanilla ice cream is fantastic. Chocolate ice cream is
06:37fantastic. Whatever comes to mind. Let your imagination run wild. Well that's all. Let's bring our cake to the
06:45table which we could call a cheese flan made with two packets of flanin and with a result as spectacular
06:52as what you see in the picture no matter how you look at it. Super appetizing. Look at how smoothly
07:00the
07:01knife goes through. Now that's creamy. What a sight. Little spatula. Let me show you the inside. And right
07:09away I'm putting it on the plate. There it is. Do you see how it looks? Amazing. Little spoon. And
07:18let's try it.
07:23Cheesecake. Nothing more to say. Truly a spectacle.
07:29Well look how amazing it looks. And how it moves. Look.
07:39This is so good. But I don't know what these guys are going to get when it's time to eat.
07:45Because my kids are already up. They've already seen me here. And now they want to try their piece.
07:52So in the end there won't be much left for those who come at two. Come on. Let's all make
07:58it at home.
08:00This is so good. Creamy. Sweet. With a texture similar to panna cotta. That little touch of cheese.
08:09Wonderful. Thank you for coming. I'll leave the ingredients wherever you can find them.
08:15Also in the text box and throughout the video. So you can make it.
08:19Everyone. See you in the next episode.
08:24Whoever comes next can help themselves. Like my grandma used to say. That's great.
08:28Admire that you came to see me.
08:37I'll see you in the next episode.
08:51Narcissery.
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