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):
200g Cream cheese (Philadelphia cream cheese block)
60g canola oil
5 eggs yolks
4tsp lemon juice
85g cake flour
85g condensed milk
Pinch of salt
5 egg whites
1tsp lemon juice
- 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.)
- Melt cream cheese, butter and milk over a double boiler. Once melted, whisk slightly to a smooth consistency. Set aside.
- Sieve flour, then add in salt. Set aside.
- Mix egg yolks, condensed milk and 1 egg till well combined. Set aside.
- Heat oil over stove. When tiny bubbles form, drizzle over flour mixture and mix quickly into a smooth paste. Set aside.
- 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.
- 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.
- Preheat oven at 170 deg Celsius.
- 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.).
- Pour the batter into the baking tin, and place the tin into a larger sized tin. Tap the tin lightly to release air bubbles.
- Add (boiling) hot water in the larger tin.
- Send to bake by water-bath method at 170deg Celsius for 20mins, then 160deg Celsius for another 45mins.
- 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.