Condensed Milk Cheesecake

This cake is extremely light and fluffy. Despite using condensed milk as one of the main ingredients, it is not too sweet at all !

Ingredients:

• 3 egg yolks
• 1 egg
• 50g condensed milk
• 50g plain flour, sieved
• 130g cream cheese
• 35ml sunflower oil
• 1 tsp lemon juice
• 3 egg whites
• 45g castor sugar
• 1 tsp lemon juice

Method:

Greased and lined the bottom of a 6 inch round tin. Lightly grease the side too. Preheat oven to 150ºC/130º for fan oven.

Melt cream cheese by double boiling over stove. Once melted, whisk lightly to a smooth consistency. Set aside.

Mix yolks, 1 egg and condensed milk until well combined. Set aside.

Heat oil over stove. Once done, drizzle over sieved flour and quickly mix to a smooth paste. Set aside.

Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, whisk until well combined. Set aside.

Beat egg whites until foamy, add in lemon juice, then add sugar in 3 batches. Continue beating until attain stiff peak.

Fold in meringue to the yolk mixture by several batches. Be sure to fold till you don't see any streaks of meringue.

Pour in batter to baking tin, tap a few times on table top to release air bubbles.

Send to bake by waterbath method at 150ºC/130ºC for fan oven for 30 minutes, then reduce to 130ºC/110ºC for fan oven for another 75 minutes.

Once done, invert to cool for 5 minutes and remove mould. Then revert back upright to cool completely.