Custard Cheesecake with Caramel Sauce
1 1/2 cups sugar
1 can sweetened condensed milk
1 can whole milk
8 ounce bar of cream cheese, not diet
salt -- pinch
1 teaspoon vanilla
1/2 cup boiling water
Heat oven to 350.
Caramelize sugar by heating sugar over moderate heat in medium size heavy skillet or pot (not iron) and allow to melt and caramelize to a rich golden brown. Add 1/2 cup water(be careful; it will bubble up). Stir well. Keep cooking over moderate heat until caramel is smooth and about the consistency of maple syrup. Pour about 1/4 cup of syrup into casserole dish and swirl around until it coats the sides. If more is needed in order to totally coat, add some more syrup. Let casserole dish cool before pouring in rest of recipe
Use condensed milk can to measure whole milk. In a blender or cuisinart, mix all rest of ingredients. Pour into casserole. Put casserole dish in water bath making sure water is hot. Place in preheated oven.
Bake for one hour and check by putting in knife. If blade is clean, it's done. Be patient, it may need another 15 minutes to 1/2 hour. Check again in 15 minutes.
Let cool and place in refrigerator for 3-4 hours. Put plate on top and invert. Pour remaining caramel syrup on and around it. If syrup has gotten too thick, add boiling water and stir, let cool before putting on cake.