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.
Ingredients
Instructions
for full recipes please see : www.womanscribbles.net
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.
Ingredients
- 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
Instructions
- 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.
- ...................................
for full recipes please see : www.womanscribbles.net
