Melting Cheesecake Pudding

• 100 grams Cream cheese
• 200 ml Milk
• 50 ml Heavy cream
• 3 Eggs (if possible, fresh and delicious)
• 50 grams Soft light brown sugar
• 1 tsp Lemon juice
• 1 Pudding tablet (or caramel sauce)

1. Leave the cream cheese, eggs, and milk out at room temperature.
2. Add all the ingredients to a blender and mix until smooth.
3. Place the pudding tablets at the bottom of the ramekin.
4. Or make a caramel sauce.
5. The tablets can be purchased at most confectionery shop.
6. Pour the mixture into the ramekins using a tea strainer, etc.
7. This is a bit of work, but it gives you the smooth texture so let's hang in there!
8. Place on a baking pan and add enough hot water to cover half of the containers.
9. Bake in your preheated oven at 130C for 30 to 40 minutes.
10. Once a film has formed on the top shake the containers a bit.
11. If it's stiffened to the point where only the center jiggles remove from the oven and cool.
12. You should aim for just before it completely stiffens, and it's got just a bit of softness left to it.
13. It tightens upon cooling so you'll get a nice, moderate creaminess.
14. As the baking time may vary depending on the oven please check on it once 5 minutes before the finish time by swaying the container.
15. Find the stiffness level that's just right for you.

cream cheese, milk, cream, eggs, light brown sugar, lemon juice, caramel sauce

Taken from cookpad.com/us/recipes/144137-melting-cheesecake-pudding (may not work)