Condensed Milk Cheesecake

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It’s the weekend again and baking to pass time sounds pretty welcoming for myself. The whole process; from preparing, assembling, baking to cleaning up could easily takes up a couple hours so why not? Plus, my kitchen usually already has more than half of the ingredients required on hand (thanks to mom, the Kitchen Guardian), so it really doesn’t take much effort to get myself started. This week’s bake gonna be the Condensed Milk Cheesecake that feels simple enough for a first time try-out at baked cheesecakes. I found an exact similar recipe except minus the cream cheese that named itself the Condensed Milk Cotton Cake over at My Minds Patch. I suppose this cheesecake recipe is meant to be a light, fluffy plain cake + mild cheesy scent rather than a cheesy-cheesecake.

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Adapted from Baking Mom

Ingredients (For a 6in round cake)
Cheese Mixture
100g Cream cheese (Philadelphia cream cheese block)
35g canola oil
3 eggs yolks
1 egg
50g plain flour
50g condensed milk
Meringue
3 egg whites
1tsp lemon juice
45g sugar

Directions

  1. Grease and line the bottom and sides of the baking pan with greaseproof baking paper or parchment paper. (I used a regular round tin with fixed base, greased generously the interior surfaces and lined only the bottom.)
  2. Melt cream cheese, butter and milk over a double boiler. Once melted, whisk slightly to a smooth consistency. Set aside.
  3. Sieve flour, then add in salt. Set aside.
  4. Mix egg yolks, condensed milk and 1 egg till well combined. Set aside.
  5. Heat oil over stove. When tiny bubbles form, drizzle over flour mixture and mix quickly into a smooth paste. Set aside.
  6. Pout yolk mixture into the cream cheese, mix well, and add in flour mixture and mix well. Add 4tsp of lemon juice and whisk until well combined. Set aside.
  7. Whisk egg whites with 1tsp lemon juice till foamy (and continue whisking till soft peaks). Add in sugar in 3 batches continue whisking till stiff peaks are formed.
  8. Preheat oven at 150 deg Celsius.
  9. Fold in egg whites into cheese mixture in several batches. (Add 1/3 of whites to the batter and stir in an upward circular motion using balloon whisk. Repeat with 2nd third of mixture. For remaining third, use a spatula and folding method to avoid deflating the batter. Fold till no white streaks remain.)
  10. Pour the batter into the baking tin, and place the tin into a larger sized tin. Tap the tin lightly to release air bubbles.
  11. Add (boiling) hot water in the larger tin.
  12. Send to bake by water-bath method at 150deg Celsius for 30mins, then 130deg Celsius for another 75mins.
  13. Once done, invert the cake pan to cool for 5mins and remove mould. Peel off bottom baking sheet. Invert cake right-side up to cool completely. Refrigerate overnight for flavor to mature.

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First attempt – Deep cracks due to filling too much batter
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After refrigeration – Cracks shrunk. Cake texture was soft and fluffy despite unsightly surface
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