Ingredients and Method
Try out this delicious cheat’s version of a classic dessert.
Makes: 1 large loaf
Preparation time: 20 minutes
Baking time: 30 minutes
Oven temperature: 175°C
190ml (160g) sugar
225g cream cheese, softened
5 large eggs
1 x 396g tin sweetened condensed milk
1 x 397ml tin evaporated milk
5ml vanilla extract
1 Heat the sugar in a small saucepan over a low to medium heat until it has melted and turned golden brown. Pour into a medium loaf tin, coating the bottom and sides. Set aside.
2 Beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition. Then beat in the condensed milk, evaporated milk and vanilla extract. Pour the mixture into the caramelcoated pan and place in a roasting dish filled halfway with warm water.
3 Bake in a preheated oven for 30 to 40 minutes or until the centre is set. Remove the tin from the oven and the roasting dish and cool. Chill in the refrigerator for two to three hours.
4 To unmould, place the tin in a little hot water for a couple of minutes. Run a sharp knife along the inside of the tin, place the serving dish over the tin and invert
