Add the sugar into the pan and caramelize it until turned into dark amber. Transfer it to the mold (20 cm mold size) and set it aside.
In a bowl add the egg yolks and whisk until incorporated. Add the milk, vanilla extract, condensed milk and mix slowly until all well combined.
In another bowl add the cream cheese and mix with the mixer. Add the sugar, salt, and egg whites gradually and mix all well.
Mix the flan and cheese mixture and sift it over the previously prepared mold with the melted sugar. Add hot water to the pan and transfer the mold to it.
Bake for 2 hours at 155°C degree /311°F degree. After the cheesecake has cooled, transfer it to the fridge for 4 hours.
