Golden Condensed Milk Cheesecake

Baking Mom recently posted a modified version of her popular Condensed Milk Cheesecake! Since that recipe yields a larger 8in round cake, I got tempted to try it so more friends and colleagues could give their comments on my amateur baking skills. Ö The higher cream cheese content and addition of lemon juice in the batter does bring out a more delightful flavor.

I’ve very slightly modified some ingredients’ weight to round off the numbers.

Adapted from Baking Mom

Ingredients (For a 8in round cake):
Cheese Mixture
200g Cream cheese (Philadelphia cream cheese block)
60g canola oil
5 eggs yolks
1 egg
4tsp lemon juice
85g cake flour
85g condensed milk
Pinch of salt
Meringue
5 egg whites
1tsp lemon juice
75g 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 170 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 170deg Celsius for 20mins, then 160deg Celsius for another 45mins.
  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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