If you want a cheesecake that is light and creamy with just the right level of indulgence, try this condensed milk cheesecake and be delighted by its soft and delicate texture.
Every now and then I would crave for a nice, rich, New-York-style cheesecake and delight in its super creamy and dense texture. Those are occasional bouts of craving when I can actually gobble up a slice or two of those rich cheesecakes and still have room for more.
Often times though, I only need to have a light, cream cheese based dessert that I can eat after a nice meal without being too overindulged. This condensed milk cheesecake is that kind of dessert to me.
It is a light cheesecake that is a little bit spongy, super soft and has just the perfect note of cream cheese in it.
Basically a Japanese cotton cheesecake, this recipe has condensed milk that provides a subtle hint of sweetness to the cake. The sweetness of condensed milk perfectly complements the tang of cream cheese.
Honestly, if I can eat two slices or more of the traditional, western cheesecake on a very hungry day, I can eat half of this cake on a normal day. Not that I encourage you to do that, but I am just saying that because that is just a perfect way to describe how light and addictive this cake is.
Condensed Milk Cheesecake: The Process
First, you need to melt the cream cheese in a double boiler set-up.
- Fill a pot with about 2-3 inches of water. Bring that to simmer.
- Set a heatproof glass bowl that will fit snugly over the pot.
- Add the cream cheese to the bowl and let it soften, stirring occasionally until it is smooth.
- Here is a nice Double boiler DIY article to illustrate the setup.
As you let the cream cheese cool,
- Combine 1 egg, egg yolks, and condensed milk in a bowl.
- In another bowl, combine hot oil and flour until it turns into a paste.
- Combine the cream cheese, the flour paste and the egg yolk mixture until smooth.
Next, make the meringue.
- In a bowl of a stand mixer, beat the egg whites until frothy.
- Add the lemon juice and continue beating until soft peaks form.
- Gradually add the sugar until egg whites reach the stiff peaks stage.
Finally, fold the meringue into the cream cheese batter and pour into a prepared 8-inch springform pan that is lined with parchment paper.
You are also going to bake the cake in a water bath set up.
Fill a large rimmed baking sheet with water that is about two inches deep. You are going to place the baking sheet in the preheated oven and set the batter-filled springform pan in the center. This cake bakes at 350 F for 3o minutes then at 265 F for the next 60 minutes. Once the top turns golden, cover it with a piece of aluminum foil to avoid the top from getting too brown.
This condensed milk cheesecake is not too overwhelming and you can serve it to anyone in your life who is willing to eat dessert. It may not look as fancy without all the frosting and filling but it will definitely hit the sweet spot of almost everyone, even the non-cake loving ones.
So, I hope you try this out. I can guarantee you it will not last long. I repeat, light, cotton soft, delicate and creamy. This cake is like heaven slowly melting in every bite.
Definitely, a must try!
If you love condensed milk, try these Cookie Bars with Condensed Milk and Nutella.
Condensed Milk Cheesecake
A light and cotton soft cheesecake that is appropriately indulgent without being too rich.
- 3 egg yolks
- 1 egg
- 50 grams sweetened condensed milk (slightly less than 1/4 cup)
- 150 grams cream cheese (2/3 cup)
- 32 grams all purpose flour sifted, (1/4 cup)
- 30 ml canola oil
- 3 egg whites
- 5 ml lemon juice (1 tsp)
- 45 grams sugar (slightly less than 1/4 cup)
- powdered sugar for sprinkling on top of cake
Preheat oven to 350 F. Grease and line an 8 inch spring form pan. Combine egg yolks, 1 egg and condensed milk in a bowl and stir together until smooth. Melt cream cheese in a double boiler on medium heat (add it in a heat proof glass bowl set over a pot of simmering water). Once soft, stir cream cheese until it is smooth.
Heat the cooking oil on the stove. Once heated, drizzle it over the flour and stir until the mixture is like paste. Combine the yolk mixture, the cream cheese and the flour mixture and stir together until smooth.
In a bowl of a stand mixer, beat the egg whites until frothy. Add the lemon juice and continue beating until soft peaks form. Gradually add the sugar until egg whites reach the stiff peaks stage.
Fold 1/3 of the egg whites to the yolk batter and stir until combined. Gently fold the remaining egg whites until mixture is uniform in color. Pour batter into the prepared baking pan. Lightly tap it against the counter to release air pockets. Bake at 350 F in a water bath for 30 minutes. Lower temperature to 265 F and bake for 1 hour. Once the top turns golden, cover it with foil to avoid over browning. Let the cake cool for 5 minutes or so. Transfer it to a serving plate and sprinkle powdered sugar on top.
To make a water bath set up for baking, fill a large rimmed baking pan with about one and a half to two inches water. Position the cake pan ( filled with the cake batter) in the center.
Using grams measurements is recommended.
Recipe from You.co.za