Recipe - Flan Cheesecake

2 tablespoon Sugar, divided
8 ounce Cream cheese, softened
5 Egg yolks, beaten
13 ounce Evaporated milk
1 cn Sweetened condensed milk
13 ounce Can water measured in milk
can
1 teaspoon Vanilla
1 pn Of salt

Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar
dissolves into a light brown syrup. Pour immediately in flan pan or shallow
dish and let cool and harden. In mixing bowl, place cream cheese; add
beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and
salt. Blend with caramelized sugar and set in a pan of hot water. Bake at
350 for 1 One half to 1 Three fourths hr.

Note Flan will look soft, but hardens in refrigerator. Be sure to chill
thoroughly; it is better if it can be refrigerated overnight. When ready to
serve, invert on a flat plate, and teh flan will come out easily with the
caramel sauce on top. Do not freeze.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini