Flan de Queso(Cuban Style Cheese Flan)

PLEASE FOLLOW ALL OF THEM! First thing first preparing caramel sauce : In a sauce pan, and over medium to medium low heat, add 1 cup of sugar and sprinkle with about 1 to 2 tbsps of water; mix well just to have the sugar lightly moistened. Melt the sugar in the pan, stir occasionally to avoid lumps or burning. Once the sugar is completely dissolved (caramelized), and it has a golden brown color (and not dark and burnt), remove from heat and immediately, pour caramel into a baking dish and tilt around to cover all sides and have the caramel spread evenly around the bottom and sides of the dish. Set aside and let it harden for approx. 10 minutes. Secondly, preheat the oven at 350 degrees F. In a big bowl, and using a spatula, place the cream cheese (cream cheese can be placed in a microwave oven for a few seconds to soften) and mix with the eggs. Add the evaporated milk, and whisk(clockwise), add the condensed milk and whisk. Add vanilla, cinnamon and salt and mix well with whisk. next step yes i know we are almost through Pour the flan mixture into the baking dish where you poured the caramel. Cover the dish tightly with aluminum foil(make sure there are no holes). Put that baking dish into a water bath the following way: The baking dish should be placed into a roasting pan, and you will fill the bottom of the roasting pan with boiling water to reach about ½ way the size of the baking dish(make sure no water gets into the flan mix or else u may have ruined it). Then, place that roasting pan into the center of the oven. Bake at 350 degrees F. for about 50 mins. to 1 hour. After 50 mins to an hour, insert a toothpick into the middle of the flan to see if it comes out clean(yes just like a cake). Once the flan is done, let it cool at room temperature for about 15 to 20 minutes and turn upside down into a serving dish(make sure the serving dish sides rise high unless you want caramel sauce running all over the table). Cover the serving dish with aluminum foil, and refrigerate for at least 2 hours before serving (overnight is best to me personally). If your flan has come out smooth and creamy you have made mother proud