Introduction
Indulge in the creamy and rich flavors of the condensed milk cheesecake, a delightful dessert that will impress anyone who tries it. This recipe offers a simple yet effective way to create a smooth and luscious cheesecake that combines the sweetness of condensed milk with the tanginess of cream cheese. Perfect for any occasion, this cheesecake is sure to be a crowd-pleaser.
Detailed Ingredients with measures
– 200g of digestive biscuits
– 100g of melted butter
– 400g of cream cheese
– 1 can (397g) of sweetened condensed milk
– 3 large eggs
– 1 teaspoon of vanilla extract
– 1 tablespoon of lemon juice
Prep Time
20 minutes
Cook Time, Total Time, Yield
Cook Time: 60 minutes
Total Time: 1 hour and 20 minutes
Yield: Serves 8 individuals
This condensed milk cheesecake is a must-try for dessert lovers, providing a rich flavor and creamy texture that will leave a lasting impression. Enjoy baking!
Detailed Directions and Instructions
Step 1: Prepare the Base
In a mixing bowl, combine crushed digestive biscuits with melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a springform pan to form an even layer. Put it in the refrigerator to chill.
Step 2: Mix the Cheese Filling
In a large bowl, beat the cream cheese until smooth. Gradually add sweetened condensed milk, mixing continuously until well combined. Ensure there are no lumps in the mixture.
Step 3: Add the Eggs
Add eggs one by one to the cheese mixture, mixing well after each addition. This will create a creamy texture for the filling.
Step 4: Incorporate Vanilla
Mix in vanilla extract for added flavor. Stir until it is fully combined and the mixture is smooth.
Step 5: Pour the Filling
Take the prepared crust out of the refrigerator. Carefully pour the cheese filling over the chilled crust. Smooth the top with a spatula for an even finish.
Step 6: Bake the Cheesecake
Preheat your oven to 160°C (320°F). Bake the cheesecake in the preheated oven for approximately 50-60 minutes. The edges should be set while the center remains slightly jiggly.
Step 7: Cool Down
Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps to prevent cracks. After an hour, remove it from the oven and let it cool at room temperature.
Step 8: Chill in the Refrigerator
Once the cheesecake has cooled, transfer it to the refrigerator. Allow it to chill for at least 4 hours, but overnight is preferred for the best texture and flavor.
Step 9: Serve
After chilling, remove the cheesecake from the springform pan. Slice and serve as desired, optionally with fruit toppings or a drizzle of caramel sauce.
Notes
Note 1: Choosing Cheese
For the best results, use full-fat cream cheese. It will ensure a creamy and rich texture.
Note 2: Baking Temperature
It’s essential to monitor the baking process closely. Overbaking can result in a dry cheesecake.
Note 3: Storing Leftovers
Store any leftover cheesecake in an airtight container in the refrigerator. It is best consumed within 3-5 days.
Note 4: Variations
Feel free to experiment with different flavors by adding lemon zest, chocolate, or fruit purees to the cheese filling for a unique twist.
