Condensed Milk Cheesecake
On Tuesday, we had a very spontaneous gathering for a great meal made with so much love by a great home chef aka friend's husband. A girlfriend put up a request to bake a cake, which I agreed as it will be a great opportunity to be baking for my beloved girlfriends since it's really hard to come by. So the requested cake to be baked was this infamous Condensed Milk Cheesecake.
Similar meringue cake recipes have been going around on the internet and have been very popular. I have also tried a few recipes myself, most turned out fine except for one that failed. One of them would be the Golden Sponge Cake. But I think this turned out to be most perfect. Before I baked, I thought this should be rather fail proof because of the use of condensed milk, as it should give creamier texture and cake will probably hold better, just like we normally use it to make ice cream without ice cream machine.
This is adapted from Baking Mom. I followed the recipe exactly except for the oven temperature. Our oven is usually hotter so I started of 130 degrees celsius for 30min, then 100 degrees celsius for 75min. However, I will probably try to increase the temperature to 130 degrees celsius again for the last 15min for a nicer brown top of the cake.
The cake got a little destroyed during transportation.
Similar meringue cake recipes have been going around on the internet and have been very popular. I have also tried a few recipes myself, most turned out fine except for one that failed. One of them would be the Golden Sponge Cake. But I think this turned out to be most perfect. Before I baked, I thought this should be rather fail proof because of the use of condensed milk, as it should give creamier texture and cake will probably hold better, just like we normally use it to make ice cream without ice cream machine.
This is adapted from Baking Mom. I followed the recipe exactly except for the oven temperature. Our oven is usually hotter so I started of 130 degrees celsius for 30min, then 100 degrees celsius for 75min. However, I will probably try to increase the temperature to 130 degrees celsius again for the last 15min for a nicer brown top of the cake.
Ingredients
3 egg yolks
1 egg
50g condensed milk
50g plain flour - sieved
100g cream cheese
35ml canola oil
3 egg whites
45g castor sugar
1 tsp lemon juice
Method
1. Greased and lined the bottom of a 6" round tin. Lightly grease the sides too.
2. Preheat oven at 150C. (Mine at 130C.)
3. Melt cream cheese by double boiling over stove. Once melted, whisk lightly to a smooth consistency. Set aside.
4. Mix yolks, 1 egg and condensed milk until well combined. Set aside.
5. Heat oil over stove. Once done, drizzle over sieved flour and quickly mix to a smooth paste. Set aside. (I used microwave presets for 1 min)
6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined. Set aside.
7. Beat egg whites untill foamy, add in lemon juice, then add sugar in 3 batches. Continue beating until attain stiff peak.
8. Fold in meringue to the yolk mixture by several batches. Be sure to fold till you don't see any streaks of meringue.
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
10. Send to bake by waterbath method. 150C for 30min, then 130C for another 75min.
11. Once done, invert to cool for 5min and remove mould. Then revert back upright to cool completely.
The cake got a little destroyed during transportation.
Just look how perfect it is after sliced. The peach with blueberry sauce goes heavenly with it.
This is definitely going to be a keeper!
Comments