Cheesecake Flan

Directions

1. 1
   Preheat the oven to 275.
2. 2
   In a small, heavy saucepan, combine the sugar and lemon juice and cook over moderately low heat until an amber caramel forms, 6 to 8 minutes.
3. 3
   Immediately pour the hot caramel into six 1-cup ramekins, swirling them to coat the bottoms.
4. 4
   In a blender, combine the cream cheese with the condensed and evaporated milks, half-and-half, eggs and vanilla and blend on medium speed until smooth.
5. 5
   Refrigerate the custard for 10 minutes, skim off the foam and pour the custard into the prepared ramekins.
6. 6
   Set the ramekins in a small roasting pan; add enough boiling water to reach halfway up the side of the ramekins.
7. 7
   Bake the flans for about 1 1/2 hours or until they are set and a toothpick inserted in the centers come out almost clean.
8. 8
   Remove the ramekins from the water bath and let cool, then refrigerate for at least 6 hours or overnight before serving.
9. 9
   To unmold each flan, set the bottom of the ramekin in a pan of hot water for about 1 minute.
10. 10
    Run a thin blade around the edge of the flan and cover with a plate.
11. 11
    Invert the plate and shake once or twice; the flan should release easily.
12. 12
    Serve with whipped cream and berries.