Cheesecake meets flan in this silky, custard-like creation, but the real star is the Okinawa sweet potato. Prized in Japan for its deep purple hue and naturally sweet, slightly earthy flavor, it adds richness and depth to every bite. Topped with a drizzle of caramel syrup, this dessert is one you’ll want to eat on repeat.
Intriguing! It's all three, sweet potato, cheesecake and flan! Lighter than cheesecake, less custardy than flan. Will reheat in oven with sauce for the carmelized effect. Thank you for GF!
BESS · 07/11/25
Ashley · 07/11/25
Grace · 07/11/25
Meredith · 07/09/25
Cynthia · 07/08/25
Tammy · 07/08/25
Steve · 07/08/25
Gillian · 07/07/25
Another delicious dessert from Nora Nolasco. Don't let the name fool you. it's as decadent as can be!
Deb · 07/02/25
Steve · 07/01/25
Christopher · 06/30/25
Heather · 06/28/25
The consistency is not flan, could be smoother. Also it doesn’t taste like cheesecake. Taste is good just texture needs work.
Chef Nora Nolasco hails from a Filipino-Chinese family and takes inspiration for her recipes from the food in the community festivities of her childhood. A graduate of Le Cordon Bleu, she has extensive experience developing Chinese cuisine at TAO Los Angeles and NeueHouse. Nolasco also worked with nutritionist Elissa Goodman on her Holistic S.O.U.P Cleanse catering program, serving some of her celebrity clients. Nolasco wants to share her passion for food and celebrate diversity by offering her Chinese dishes to the palates of different people and cultures of L.A. communities. She loves to showcase our cross-culture similarities and celebrate our uniqueness through her recipes and meals.
