Condensed Milk Cheesecake – Kat Kat’s recipe

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This is my meringue

This is my meringue

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Cheese batter

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Into the oven….baked at 150C for 80 minutes, water bath on lowest rack

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This is how my meringue looked

Condensed Milk Cheesecake….Cooked Dough Method
Six inch cake pan (I baked in a 7″ round pan)
Ingredients A:
3 Egg Yolks (I use 65g eggs with shell.)
1 Whole Egg
50g Condensed milk
50g Flour (sift)
100g Cream cheese (Kat Kat recommended Philadelphia brand)
35g Corn oil (I used 35g butter)

Ingredients B:
3 Egg whites
45g Castor Sugar
1 tsp lemon juice (I replaced with 1/8 tsp cream of tartar)

METHOD:
1) Preheat oven at 150C.
2) Line the base of a 7 inch pan, greased lightly and the sides as well.
3) Using Double Boiled method to melt Cream cheese and butter, using a hand whisk to whisk until smooth.
4) While cheese is melting, mix yolks, 1 egg and Condensed milk together and whisk till well combined. Set aside.
5) Once the cheese/butter has melted whisk until smooth and then pour in half the flour in and mix well.
6) Add the yolk mixture in (4) using a Hand Whisk to whisk until combined. Add the remaining flour and mix with whisk until batter is smooth. Set aside while you prepare the meringue.
7) Beat egg whites until frothy before adding cream of tartar. Add castor sugar in gradually and beat till firm peak.
8) Add 1/3 of Meringue into the cream cheese batter and fold in gently. Continue folding in with the balance of the meringue till fully combined.
9) Pour the batter into the prepared pan and tap gently to get rid of air bubbles.
10) Using water bath method, bake for 80 minutes at 150 degrees using top and bottom heat. (Oven Temperature is only a guideline, please adjust accordingly to your oven)
11) Remove from oven when cooked, wait for the cake to pull away from the sides before unmoulding. Cool top side up on a rack before refrigerating.

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16 Comments »

  1. nxtxlx said

    How much butter?

    Like

    • jeannietay said

      Already stated in the recipe

      Like

  2. margarita90 said

    Ogura cake always need to be refrigerated if cant finish in 1st day after baked? Why somtimes need grease sides of pan.sometimes not ? Am successful to bake a chocolate chiffon cake following your recipe yday.termometer placed on same level of chiffon pan.so finally got the correct temperature throughout baking time.so happy. Thanks

    Like

    • jeannietay said

      Glad to know you baked your chiffon successfully. Yes, refrigerate your ogura cake at all times as it turns bad very quickly due to the moistness of this cake. It tastes better cold too in my opinion. Just thaw it slightly if you prefer yours room temperature.

      Like

      • margarita90 said

        No wonder my ogura moulded so fast!! But then i realized all this while i hv been baking at too low temp.probably 10d celcius lower than what i wanted because i hung d termometer on top.thats most hot part.but middle of oven when cake pan is,isnt the same hot.thats why my previous 1 year chiffon n ogura tyrned out too wet! Wasted so much time and ingredients right?

        Like

      • jeannietay said

        Never mind, now that you knew, happy baking:D

        Like

  3. Riley said

    sorry but in the recipe don’t state how much butter is necessary

    Like

  4. Riley said

    I have reading for several times:
    Ingredients A:
    3 Egg Yolks (I use 65g eggs with shell.)
    1 Whole Egg
    50g Condensed milk
    50g Flour (sift)
    100g Cream cheese (Kat Kat recommended Philadelphia brand)
    35g Corn oil (I used 35g butter)

    Ingredients B:
    3 Egg whites
    45g Castor Sugar
    1 tsp lemon juice (I replaced with 1/8 tsp cream of tartar)

    Like

  5. Riley said

    METHOD:
    3) Using Double Boiled method to melt Cream cheese and butter, using a hand whisk to whisk until smooth.

    So, please how much butter?
    Sorry and thaks

    Like

    • jeannietay said

      Ingredients A:
      3 Egg Yolks (I use 65g eggs with shell.)
      1 Whole Egg
      50g Condensed milk
      50g Flour (sift)
      100g Cream cheese (Kat Kat recommended Philadelphia brand)
      35g Corn oil (I used 35g butter)

      Like

  6. Riley said

    ohhh sorry! I din’t notice. You’re so kind. Thanks!!!

    Like

  7. Sadiya said

    Is this same as Japanese cotton cheesecake ?

    Like

  8. Vanessa said

    Hi, I have a few questions to check with you..
    1) why does my cake shrink? How do i prevent it from shrinking?
    2) Did water bath method with aluminium foil wrap at the Base but water stil sip in.. how do I prevent it from sipping in?
    3) cook dough method, do I still leave the fire on when mixing in flour n egg mixture?

    Hope to hear from you soon and love your recipes!

    Like

    • jeannietay said

      1) normal for spongecakes to shrink. however if shrinking too much, it’s probably underbaked or your meringue is over beaten or oven temperature is too hot causing the cake to rise very high. It will shrink when cooled.
      2)Use a normal non-removable base pan
      3)Remove from fire.

      Like

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