Up till about the 1980, cheesecake was unheard of in Singapore. We had only cakes from confectioneries with loads of Swiss meringue, they are in all shapes and sizes.

I learned how to make cheesecakes around late 1980s, and was amazed by it. It is a totally different taste that does not involve butter. One thing I remember, is that making cheesecakes in Singapore always involved using condensed milk. In fact, a lot of baking required condensed milk. All households had some condensed milk stored away in a jar somewhere in the house.

Condensed milk was a staple in many families, and it is no wonder it also became a staple in our recipes. We hardly heard of creams and buttermilk, just always condensed milk. Creams and whipped creams also appeared in bakes about middle 1980s.

I saw a friend post her condensed cheesecake and she asked me what the problem was. There was a separation of the mixture and a higher temperature at the beginning of the bake should settle it. But it pique my interest to develop a spongy cheesecake using condensed milk. Ah, spongy cheesecakes are even later additions to the Singapore diet.

The first spongy cheesecakes, or Japanese cheesecakes appeared around mid 1990s, and at Yaohan, a Japanese departmental store. They had branches at Orchard and Thomson, but they closed down in 1997 and exited from Singapore. Yaohan brought lots of great teenage memories for me, when I grew up loving their snacks. Japanese soft cheesecakes were one of them.

This cheesecake does not shrink after baking, should not crack and is easy to bake. I like simple recipes, so this is one. My scale is out of battery, so I created this recipe using the tablespoon. I have converted it to grams too, in case it is useful.

No Shrink Condensed Milk Cheesecake


Cheese mixture

1/2 carton (125g) cream cheese

2 Tbsp condensed milk

2 Tbsp lemon juice

Zest of 1 lemon

3 egg yolks

4 Tbsp sunflower oil (or any cooking oil)

5 Tbsp plain flour (or corn flour if gluten free is desired, there's no difference in taste or texture)


3 egg whites

4 Tbsp caster sugar

1/2 tsp lemon juice


    Cheese mixture
  1. In a thermomix add the cream cheese, condensed milk, lemon juice and lemon zest, temperature 70C and speed 2. (or use a water bath)
  2. Stir in the egg yolks one at a time, and mix well after each addition. Do not beat.
  3. Stir the oil and then the plain flour.
  4. Set aside.
  5. Meringue
  6. Make a meringue at medium speed (Kitchenaid speed 4 for 4 minutes) to stiff peak.
  7. Batter
  8. Fold the cheese mixture into the meringue, 1/3 at a time.
  9. Pour batter into a 6 inch cake tin, lined bottom and sides.
  10. Bake
  11. Preheat oven at 165C.
  12. Line the outside of the cake tin with foil, and then into another bigger cake tin, and fill the outer tin to 1/2 the height of the smaller cake tin. This is called a bain marie or water bath.
  13. Place the water bath with the cake into the oven, middle shelf, switch the oven to 160C.
  14. Bake for 50 minutes until top is browned.
  15. Remove the water bath and let the cake stand for 5 minutes inside the oven, with oven door ajar.
  16. Remove from oven and let the cake cool to room temperature.
  17. Cool cake in the fridge until cooled completely, about 30 minutes in my fridge.
  18. Now, it is ready to be served!