It’s a beauty! Very light, not too sweet (as most of cheesecake), very cheesy and the texture is to die for. A friend of mine said: it looks like bought from the store!
Honestly speaking I made this 2-3 years ago but only have a chance to update this page today. huhuhu lazy me.
Here is the recipe!
INGREDIENTS:
3 egg yolks
1 egg
50g condensed milk
50g plain flour – sieved
100g cream cheese (increased to 130g for a stronger flavor)
35ml canola oil
1 tsp lemon juice (to enhance flavor)
1 tsp lemon juice (to enhance flavor)
3 egg whites
45g castor sugar
1 tsp lemon juice
Baking instruction:
- Grease and line the bottom of a 6″ round tin. Lightly grease the sides too.
- Preheat oven at 150C.
- 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 few times on table top to release air bubbles.
- Bake by water-bath method. 150C for 30min, then 130C for another 75min.
- Once done, invert to cool for 5min and remove mold. Then revert back upright to cool completely.
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