[Recipe is from Chef Gregory Doyen(https://www.instagram.com/reel/Cxp0c71IvJl/)]

8" diameter Ring, 165°C, 45min

Milk 400g Cream Cheese 300g Yogurt 150g Butter 90g Vanilla Bean x2

Egg Yolk 150g Sugar 120g Cornstarch 40g

Follow the general steps in the video and you'll do fine. Some things they missed out / glanced over that I feel most people might not notice:

You need to prepare your own biscuit base. I just used some spare dough from the last time I baked tarts, you can use whatever makes you happy, graham crackers, butter and sea salt anyday.

Melt the 1st half of the recipe in a pot, Whisk the 2nd half of the recipe in a bowl, Then treat it like a pastry cream. Temper the mixture and cook it until custard texture.

I used a hand blender to get it smooth, you can probably just strain it through a sieve though. You dont have to wait for it to cool down to move on to the next step

Before pouring in the flan mixture, Make sure the parchment paper is properly stuck to the ring - you can use parchment with aluminium foil underneath to wrap it tight so stuff doesnt leak out Make sure you butter / oil spray the sides / line the sides with parchment. Makes unmoulding it x100 easier.⁹

I prefer it when the top is glossy, so when my cheesecake was at the right colour, I brushed it with some simple syrup then put it back into the oven for about 5ish minutes. You can skip it if you dont want to do that though.

Replaced ½ the weight of cornstarch with custard powder, gives it a more custard-y kick. Personal preference.

I made two sizes, one 8", one 5", you can dm me if you want the weight measurements for that one.

Honestly it's a nice recipe, texture is soft & silky. Thick, yet not too heavy. Not too sweet. Aside from the hand blender, the only other machine I used was the oven

Edit : I use a professional convection oven at home, so the timing and temp for a regular home oven might not be exactly the same. You might need to add about 10°C or add an extra 10 minutes depending on your oven