Condensed Milk Cotton Cheesecake

Truth be told, I haven't had much luck with cheesecakes that are baked. This one shared by dearest friend Christina of Baking Mom hits all the right notes! It's so fluffy and yet, it isn't too sweet despite the use of condensed milk. It was a hit with my colleagues who enjoyed it.. so much so that a friend chomped down 2 slices in one sitting! It's best served chilled. 

Yesterday, I did a Totoro one! (:

Very nice and fluffy! 

This recipe takes about 2 hour 30 minutes and I'd rate it a difficulty level 3 out of 5. 

Condensed Milk Cotton Cheesecake Recipe

This recipe yields a 6" cake

ALL ingredients to be of room temperature

3 eggs, separated (55 - 60g type)

1 egg

50g plain flour

50g condensed milk (sweetened)

100g cream cheese

35ml oil (I used canola)

45g caster sugar

1 tsp lemon juice

1 1/2 tsp cocoa powder (optional)

Method

Sift the flour.

In a heat proof bowl, measure the cream cheese.

Grease the base of the 6" baking tin and line with baking paper. Lightly grease the sides of the baking tin.

Double boil the cream cheese till it's nice and smooth. Boil more water and keep it boiling while the batter is being prepared. The boiling water here can be used to do the water bath for the cake.

Measure the oil

Separate 3 eggs, add 1 egg (whole) to the 3 yolks. Place the whites in the mixing bowl, ensuring that it is dry and clean.

To the yolks, add the condensed milk. Whisk to mix well.

Once the cream cheese has come to a smooth stage, set aside to cool down.

Heat up the oil.

Pour the hot oil into the dough.

Mix well and set aside.

Add the egg mixture to the cream cheese that has been cooled. Whisk and mix well.

Add the dough mixture, whisk and mix well.

Set the mixture aside. 

Whisk the egg whites till it's frothy. Add the lemon juice. 

Add the sugar and allow the mixture to come to stiff peaks. I usually do it all at once though many recipes call for it to be added gradually.

Whisking and ready to be folded! (:

Whisk to stiff peaks.

Use one heapful of meringue and fold it into the mixture. It's okay to be vigorous here. 

Fold it till there are no white streaks.

Add one more heapful of it and fold gently this time round.

Light and fluffy!

Add in all the remaining meringue and fold well.

Light and fluffy!

Prepare a larger tin (I used an 8" tin) and fill it 1/2 full with the boiling water from the double boiling. Pour the batter into the cake tin, leaving a small amount for the decorating (if you want to).. Drop the baking tin from a height of 10cm a couple of times to release trapped air. 

If you wish to decorate the cake, add the cocoa powder into the small amount of batter set aside and fold in. THIS STEP MUST BE DONE WITH LIGHTNING SPEED, lest the batter deflates. Place cocoa batter into piping bag and pipe desired design. 

Place cake tin into water bath and send it into a preheated oven of 150 degree Celsius, top and bottom heat. 

Bake for 40 minutes before lowering temperature to 130 degree Celsius and bake for another 75 minutes. 

Place it in the middle rack (:

Once the cake is cooked, remove from oven. 

Dry the base of the baking tin and drop the cake from a height of 10cm twice to prevent shrinking. Invert cake on a cooling rack and allow it to cool for 5 minutes.

 Remove cake tin (nudge it gently if it doesn't 'fall') and invert cake right side up to allow it to cool completely.

(:

I could have tapped the tin a little more (:

But it's still fluffy!

Enjoy the lovely cake!