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Puerto Rican Flan Cheesecake

Mario gave me his family recipe for Puerto Rican flan cheesecake



1/3 box of graham crackers (10 crackers), crushed
1 cup sugar (for crunchy caramel-flavored crust) or 1 cup flour (for flaky crust)
2 sticks melted butter (1/2 cup)
5 eggs
1 egg yolk only
1 can evaporated milk
1 can condensed milk
1 bar cream cheese (8 oz), softened
2 Tbsp vanilla extract


1. Combine graham cracker crumbs, melted butter and sugar (for crunchy caramel-flavored crust) or 1 cup flour (for flaky crust). Mix well and set aside 10 minutes
(hint: crush crackers inside plastic package. Nabisco Grahams has 10-cracker packages)
2. Mold crust inside spring-form or deep cake pan, sides of crust go about 1 1/4 inches up sides of pan
1. Combine eggs, evaporated and condensed milk, vanilla and cream cheese.
Beat with mixer or whisk until smooth
2. Pour filling into prepared crust
Bake at 350° F for 50-60 minutes or until filling is softly firm and slightly browned.
Cool and refrigerate before eating