Condensed milk cheesecake

By Drum Digital
24 November 2016

This smooth and creamy cheesecake is heavenly

By Hope Malau

Serves: 6

Preparation: 15 min

Cooking: 1 hour 30 min

150 g full-fat cream cheese

3 egg yolks

1 egg

50 g condensed milk

60 ml (¼ c) flour, sieved

30 ml (2 T) canola oil

5 ml (1 t) lemon juice

3 egg whites

45 g castor sugar

5 ml (1 t) lemon juice

Preheat the oven to 150 °C. Grease and line the bottom of a 20 cm round cake tin with baking paper.

  1. Melt the cream cheese by double-boiling over stove. Once melted, whisk lightly to a smooth consistency. Set aside.
  2. Whisk egg yolks, egg and condensed milk together until well combined. Set aside.
  3. Heat oil on the stove. Once heated, drizzle it over the flour and quickly mix to a smooth paste. Set aside.
  4. Pour yolk mixture into the cream cheese and mix well. Then add in oil and flour mixture, and whisk until well combined. Set aside.
  5. Beat egg whites until frothy, add in lemon juice, then add sugar in three batches. Continue beating until a stiff peak is attained. Fold the meringue to the yolk mixture in batches. Be sure to keep folding until you don’t see any streaks of meringue.
  6. Pour the batter into the cake tin, tapping a few times on the table top to release air bubbles. Bake by water bath method for 30 minutes, then at 130 °C for another 1 hour.
  7. Once done, let cool for 5 minutes and tip from cake tin. Then revert back upright to cool completely. Sieve icing sugar over and serve.

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