Golden Condensed Milk Cheesecake

This is a refined version of the famous CMCC.  Created also by the original creator, Kat Kat of BC :) This recipe yields a 8" cake and has a much shorter baking time!

I made some slight modifications to the recipe for a stronger cheese flavour.

I really like the bright golden top!

Ingredients

*8" round cake

5 yolks

1 egg

84g cake flour - sieved

84g condensed milk

200g cream cheese

58g canola oil

Pinch of salt

4tsp lemon juice

5 egg whites

75g castor sugar

1tsp lemon juice

Method

1. Preheat oven to 170C and prepare baking tins (lined bottom and grease sides) for waterbath.
   
2. Melt cream cheese  by double boiling over stove.  Once melted,  whisk lightly to a smooth consistency.  Set aside.
   
3. Sieved flour, then add in salt.  Set aside.
   
4. Mix yolks, 1 egg and condensed milk until well combined.  Set aside.
   
5. Heat oil over stove.  Once done, drizzle over sieved flour and quickly mix to a smooth paste.  Set aside.
   
6. Pour yolk mixture into the cream cheese, mix well, then add in flour mixture, mix well then add in 4tsp lemon juice, whisk until well combined.  Set aside.
   
7. Beat egg whites until foamy, add in 1tsp lemon juice, then add sugar in 3 batches.  Continue beating until attain firm peak.
   
8. Fold in meringue to the yolk mixture by several batches.  Be sure to fold till you don't see any streaks of meringue.
   
9. Pour in batter to baking tin, tap few times on table top to release air bubbles.
    
10. Send to bake by waterbath method. 170C for 20min, then 160C for another 45min.
    
11. Once done, invert to cool for 5min and remove mould.  Then revert back upright to cool completely.

Original recipe from Kat Kat