About this recipe:This recipe is a cross between a crème caramel and a cheesecake but alot easier to make!
150g caster sugar
1 (200g) tub cream cheese, softened
1 (397g) tin condensed sweetened milk
340ml evaporated milk
1 teaspoon vanilla extract
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Method Prep:15min › Cook:1hr15min › Extra time:8hr › Ready in:9hr30min
Preheat oven to 180 C / Gas mark 4.
In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 25cm 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 dish. Line a roasting tin with a damp kitchen towel. Place baking dish on towel, inside roasting tin, and place roasting pan on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
Bake in preheated oven 50 to 60 minutes, until centre is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmould, run a knife around edges of dish and invert on a rimmed serving platter.