Prepare the caramel: In a small saucepan, put the sugar and water and boil until it turns into caramel, approximately 8-10 minutes or until it obtains a light golden colour. To prevent the sugar from crystallizing around the saucepan, use a brush dipped in water for the sides. Carefully pour the caramel into a rectangular mould measuring 12x22cm. Tilt the mould to ensure the caramel covers the base and slightly coats the sides. Set it aside.
 
For the cream: In a bowl, put the cream cheese and beat it. Add two eggs and beat until they are fully incorporated with the cheese. Then, add two eggs at a time to use all the eggs. Pour in the sweetened condensed milk, beat with a mixer, and add the evaporated milk. Add the vanilla and mix thoroughly.
Place the mould inside a larger baking dish and strain the cream mixture into it to remove any remaining egg residues. Pour hot water into the baking dish, filling it up to the middle of the cream, and bake in a preheated oven at 160°C for 50 minutes.
Carefully remove the cream from the baking dish and let it cool on the side. Put it in the refrigerator for 8 hours to freeze. The next day, run a spatula or a small knife around the cream to detach it from the mold's walls, flip it onto a serving platter, and serve.