I am pretty proud of this one. This was my first time making flan and the internet could really freak you out about overcooking it and making sweet scrambled eggs. I read all the tips and tricks and settled on a simple recipe and checked on the flan every 5 mins to not overcook it. Besides the excessive checking and worrying – making flan is surprisingly easy. Unfortunately I forgot to take pictures of the first few steps. I made one large flan in a 9 inch pan but you can use ramekins also just cut down the cooking time. Do not use a cheesecake or tart pan with removable sides or bottoms as the filling will leak out and you will get flan water.
I really like unbaked cheesecake. It is impossible to mess up and I just really like dairy. When you eat a baked cheesecake (I like those too!) its just not as creamy and dairy-y as an unbaked one. This Israeli Cheesecake recipe is adapted from one of my favorite cookbooks The Book of New Israeli Food by Janna Gur. It is only a few ingredients and is perfect for Shavuot (and yes, I know Shavuot is not anytime soon but my husband asked for it).
This is a cake you can get creative with. You can fill it with anything. I had leftover whipping cream and dulce de leche (my husband thought it prudent to buy a kilo of it at Costco). But whipped cream and jam, nutella, etc they all work. You can also frost the top too if desired.