Cheesecake & crème caramel's love child

Being a part of a Portuguese family means that crème caramel (or caramel flan) is a staple in the house. But I'm a cheesecake girl so after a number of trial and errors, I managed to combine them into one for the perfect creme caramel cheesecake. This recipe makes two 8-inch cheesecakes.

Ingredients:

8 oz cream cheese

1 cup white granulated sugar

5 eggs

12 ozs condensed milk

14 ozs carnation milk

1 tbs vanilla

Directions:

Start by melting one cup of sugar in a non-stick stock pot over medium heat. Keep an eye on it, shuffling around the sugar every few minutes so it doesn't burn. Do not stir the sugar, just let it melt and swirl the pot once in awhile. And good heavens, DO NOT TOUCH IT with your hand.

In a bowl, beat cream cheese until soft. Add eggs in, one at a time. Add vanilla and let mixture sit until the sugar is done.

Preheat your oven to 350 degrees. Warm up two 8-inch round pans in the oven. Pour half of the melted sugar into each pan, it will harden QUICKLY but do the best you can to coat the bottom. Pour half of the cream cheese mixture in each pan and place them in a roasting dish.

Create a bain marie of sorts by filling the roasting dish halfway up with hot water. This will allow the cheesecake to cook slowly and evenly. Bake in the oven for 30 minutes. You'll know it's cooked when it's no longer jiggling in the middle.

Run a knife around the edges of the cheesecake, allow them to cool at room temperature then place them in the fridge overnight. Before serving, you'll notice the caramel pooling on the sides of the pan. Place a serving plate over the top of the pan and flip it upside down - your cheesecake should come out smoothly with tons of caramel pouring around it.

Enjoy!!

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