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Flan Cheesecake

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      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 Can water measured in milk
           -can
      1 ts 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 1/2 to 1 3/4 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.
 
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