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Creamy Caramel Flan

Reviewed: Jun. 15, 2011
I make a Dukan friendly version of this, just the base - without the caramel coating, and it turns out perfect. Instead of condensed and evaporated milk, I use 5.5 cups (50 fluid ounce? almost 2 liters) of skimmed milk and 1.5 cups of sweetener, and I let the mixture steam over low heat until the liqid is halved, for almost an hour. For the rest I follow the recipe exactly.
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Chantal's New York Cheesecake

Reviewed: Nov. 8, 2010
I have made this cheesecake at least 50 times, every time comes out perfect, it is the best cheesecake you can eat including restaurants. Everyone who tasted always asked me to do again over and over. Follow the instructions and there shouldn't be any problem. Make sure your ingredients are at room temperature. Definitely add the eggs one at a time otherwise your cheesecake won't be white. When done with mixing hit the bowl to the table a few times in order to get rid of the lumps. When ready to put into the oven, place the springform into another bigger pan full of water to avoid cracks. I genereally use sweetener instead of sugar and add one teaspoon of cinnamon and 2 tablespoons of sugar (sweetener) to the base, in order to sweeten the digestive biscuits I use. I use creme fraische instead and Philadelphia lights.
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