Description
This recipe is a cross between egg custard and cheesecake. Rich and delicious.
Ingredients
- ¾ cup white sugar
- 1 (8 ounce) package cream cheese, softened
- 5 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a small
- heavy saucepan over medium-low heat
- cook sugar
- stirring
- until golden. Pour into a 10 inch round baking dish
- tilting to coat bottom and sides. Set aside.
- In a large bowl
- beat cream cheese until smooth. Beat in eggs
- one at a time
- until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel
- inside roasting pan
- and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 50 to 60 minutes
- until center is just set. Cool one hour on wire rack
- then chill in refrigerator 8 hours or overnight. To unmold
- run a knife around edges of pan and invert on a rimmed serving platter.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 8 hrs
Servings: 10