---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Flan Cheesecake
 Categories: Mexican, Cheesecakes
      Yield: 6 servings
 
      2 tb Sugar, divided
      8 oz Cream cheese, softened
      5    Egg yolks, beaten
     13 oz Evaporated milk
      1 cn Sweetened condensed milk
     13 oz Water measured in milk can
      1 ts Vanilla
      1 pn Salt
 
  Place 10 tb 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 F for 1-1/2 to 1-3/4 hour.
  
  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 the flan will
  come out easily with the caramel sauce on top. Do not
  freeze.
 
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