Chocolate Condensed Milk Cheesecake

Chocolate Condensed Milk Cheesecake
For 8 " round removable pan( use one 9" normal pan and sit the 8" pan in it so no need use alum foil)
Line and lightly grease the 8" pan bottom n sides
Adapted from Kat Kat

Ingredients  A
5 yolks
1 whole egg
84gm Cake Flour(sift) + 20gm cocoa powder (sift together)
84gm condensed milk
170gm cream cheese
58gm corn oil
A pinch of salt
4 tsp lemon juice

Ingredients B
5 egg whites
75 gm castor sugar
1 tsp lemon juice of cream of tartar

Method
1) Preheat oven at 170 deg and place a tray of boiling water in the oven during preheat
2) Use double boil to melt the cream cheese and set aside to cool
3) Heat up the oil till hot ( can see lines at the bottom) and slowly add into the sifted flour with cocoa  
     powder and salt using a hand whisk and quickly stir till smooth
4) Mix the yolks, egg, condensed milk and lemon juice into cream cheese batter till well combined with
     a hand whisk
5) Pour cream cheese batter into the flour mixture and mix well
6) Beat egg whites till frothy and add in lemon or cream of tartar. Continue to beat and add in the sugar in 3
     parts until FIRM PEAK.
7) Add 1/3 meringue into the flour batter using hand whisk and mix gently until all whites are mixed in and
    lastly use a spatula to give a last mix from bottom to make sure no whites streak is seen
8) Pour in the batter n tap on counter untl bubbles release.
9) Bake in oven 170 deg for 70 to 80 min but bear in mind every oven is different.
10) Then after bake let it cool on rack for 15 min and remove from pan and letbit cool completely.
11) Then put in fridge for 30 minutes if you want to decorate it. Remove from fridge and apply your frosting.
12) Then put in fridge for 30 minutes again then bring out and pour the ganache on it andput back into fridge for overnight.


Chocolate ganache
Adapted from Joy of Baking

http://www.joyofbaking.com/ganache.html

Chocolate Swiss Meringue Buttercream
Adapted from lucinda lau

150 gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
2 egg white
60 gm sugar
2 tsp chocolate emulco

Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter cube by cube and beat till creamy
Then add in emulco and beat until well mix.(add in a pinch or two of salt)


Happy baking!!
Kelly's Kitchen