Cheesecake made with condensed milk offers a rich, creamy texture with less effort than traditional recipes. Perfect for a quick dessert or special occasion, this 8-inch cheesecake is smooth, sweet, and irresistibly satisfying.
Ingredients
- 200 grams (7 oz) digestive biscuits or graham crackers, crushed
- 100 grams (7 tablespoons) unsalted butter, melted
- 400 grams (14 oz) sweetened condensed milk
- 400 grams (14 oz) cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- Juice of 1 lemon (optional, for added tang)
Instructions
- Preheat your oven to 160°C (320°F). Grease an 8-inch (20 cm) springform pan and line the base with parchment paper.
- Prepare the crust: In a mixing bowl, combine the crushed digestive biscuits with the melted butter until evenly coated. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Chill in the refrigerator for about 15 minutes while you prepare the filling.
- Make the filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the condensed milk gradually, mixing well after each addition. Incorporate the eggs one at a time, mixing thoroughly. Stir in vanilla extract and lemon juice if using.
- Pour the filling over the chilled crust, spreading it evenly with a spatula.
- Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center slightly jiggly but not runny. Avoid overbaking to prevent cracks.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking caused by sudden temperature changes.
- Remove the cheesecake from the oven, let it cool completely at room temperature, then refrigerate for at least 4 hours, preferably overnight, to set fully.
Tips
- Substitutions: You can replace digestive biscuits with graham crackers or cookies of your choice. For a gluten-free version, use gluten-free biscuits.
- Crust thickness: Adjust the amount of crushed biscuits to make a thicker or thinner crust as desired.
- Prevent cracks: Avoid overbaking and do not open the oven door during the first 40 minutes of baking.
- Flavor variations: Adding a splash of liqueur like Grand Marnier or a teaspoon of cocoa powder can enhance the flavor.
Serving Suggestions
Serve the cheesecake chilled, topped with fresh berries, fruit compote, or a drizzle of chocolate or caramel sauce. A dollop of whipped cream adds a luxurious touch. Slice with a sharp knife dipped in hot water for clean cuts.
Variations
For a fruity twist, swirl in fruit preserves or fresh fruit pieces into the filling before baking. You can also add a layer of fruit compote on top after baking for a vibrant presentation. Incorporate flavors like coffee, chocolate, or coconut into the filling for different flavor profiles.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 3 days for optimal freshness. For longer storage, cover tightly with plastic wrap and freeze for up to 2 months. To reheat, thaw in the refrigerator overnight and serve chilled or at room temperature. For individual slices, a few seconds in the microwave can restore softness, but be careful not to melt the filling.
Frequently Asked Questions
Can I make this cheesecake without eggs?
Yes, you can substitute the eggs with 1/4 cup of unsweetened applesauce or a commercial egg replacer. Keep in mind that this may slightly alter the texture, making it creamier and less fluffy.
Is it necessary to use cream cheese or can I substitute it?
Cream cheese provides the classic cheesecake texture and flavor. However, you can try using mascarpone or ricotta cheese for a different but still delicious result. Adjust the quantities accordingly for the best consistency.
How do I prevent cracks in my cheesecake?
Prevent cracks by not overbaking—remove the cheesecake when the center is slightly jiggly—and by cooling it gradually after baking. Using a water bath can also help distribute heat evenly, reducing the risk of cracks.
Can I make this cheesecake ahead of time?
Absolutely. Since it needs to chill for several hours or overnight, it’s ideal to prepare the cheesecake a day in advance. Keep it refrigerated until ready to serve for the best texture and flavor.
What if my cheesecake cracks during baking?
Cracks can occur if it’s overbaked or cooled too quickly. To fix minor cracks, you can cover them with a topping like fruit or whipped cream. To prevent cracks, follow proper baking and cooling techniques as outlined.
Can I use low-fat cream cheese?
Yes, low-fat cream cheese can be used, but it may result in a slightly less rich texture. For the best flavor, full-fat cream cheese is recommended, but low-fat options are a suitable alternative for lighter versions.
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