Preheat oven to 350F (180C).

Prepare caramel: In a small saucepan, add sugar and lemon juice (optional). Melt over low-medium heat until golden. Remove from heat and pour the hot caramel into the bottom of a 9-inch (23cm) pan. Swirl the pan to spread evenly. Set aside while preparing the cream cheese mixture.

Prepare cream cheese mixture: In a large bowl, mix cream cheese until smooth. Incorporate eggs one at a time, vanilla extract, sweetened condensed milk, and evaporated milk. Mix well until combined.

Pour mixture into pan: Skim off any foam using a spatula and pour the cream cheese mixture over the caramel into the pan.

Bake in water bath: Place the pan in a larger pan, place it on the oven rack, and add boiling water halfway up the sides of the pan.

Bake: Bake for 45-50 minutes until set or until a toothpick inserted into the center comes out almost clean.

Cool and refrigerate: Remove the pan from the water bath and cool completely on a cooling rack. Cover and refrigerate for at least 4 hours or preferably overnight.

Serve: Run a knife around the edges of the cake to unmold it and invert onto a serving plate.

Indulge in this delightful Cheesecake Flan!