Cheesecake made with condensed milk is a foolproof way to achieve a rich, creamy texture without the need for cream cheese alone. This recipe yields a smooth, luscious 8-inch cheesecake that’s perfect for any occasion, from casual gatherings to special celebrations. Its simplicity and incredible flavor make it a go-to dessert for both novice and experienced bakers alike.
Ingredients
- 200g digestive biscuits or graham crackers, crushed
- 100g unsalted butter, melted
- 400g sweetened condensed milk (about 1 can)
- 250g cream cheese, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- Optional toppings: fresh fruits, fruit compote, chocolate sauce
Instructions
- Prepare the crust: In a mixing bowl, combine the crushed digestive biscuits with melted butter until the mixture resembles wet sand. Press this evenly into the bottom of an 8-inch springform pan, creating a firm crust. Refrigerate for at least 30 minutes to set.
- Preheat the oven: Set your oven to 160°C (320°F). This lower temperature helps prevent cracks and ensures even baking.
- 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, then stir in the vanilla extract.
- Pour the filling: Remove the crust from the refrigerator and pour the cheesecake filling over it, smoothing the top with a spatula.
- Bake: Place the cheesecake in the preheated oven and bake for 50-60 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Cool: Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent cracks.
- Chill: Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight, to fully set.
- Serve: Release the cheesecake from the springform pan, garnish with your favorite toppings, and serve chilled.
Tips
- Use room temperature ingredients: Ensure cream cheese and eggs are at room temperature for smoother mixing and a creamier texture.
- Crust alternatives: Substitute digestive biscuits with graham crackers, Oreo cookies (without cream), or gluten-free biscuits based on dietary needs.
- Prevent cracking: Avoid overbaking and consider placing a water bath in the oven to maintain humidity, which can help prevent cracks.
- Storage tips: Keep the cheesecake covered in the refrigerator for up to 3 days. For longer storage, freeze slices wrapped tightly for up to 1 month.
Serving Suggestions
This cheesecake pairs beautifully with fresh berries, a drizzle of fruit coulis, or a dusting of powdered sugar. Serve it chilled, directly from the fridge, for the best creamy texture. For a more decadent touch, add a dollop of whipped cream or a splash of liqueur over the top just before serving.
Variations
For a different flavor profile, consider adding lemon zest or juice to the filling for a citrus twist. You can also incorporate chopped nuts, chocolate chips, or swirls of fruit jam into the batter before baking. For a no-bake version, replace the oven step with a longer chilling period in the fridge, using gelatin to set the filling.
Storage and Reheating
Store the cheesecake in an airtight container in the refrigerator for up to 3 days. If frozen, it can last up to 1 month—just thaw slices overnight in the fridge before serving. Reheating isn’t necessary; the cheesecake is best enjoyed cold to preserve its creamy texture. If desired, let slices sit at room temperature for 10-15 minutes before serving to enhance flavor and texture.
Frequently Asked Questions
Can I make this cheesecake without eggs?
Yes, you can omit the eggs and replace them with a tablespoon of cornstarch or gelatin to help set the cheesecake. Alternatively, use a vegan egg replacer or silken tofu for a dairy-free, egg-free version that still provides a smooth texture.
What if my cheesecake cracks during baking?
Cracks often occur from overbaking or rapid temperature changes. To prevent this, bake at a lower temperature, avoid overmixing the batter, and consider using a water bath. Cooling the cheesecake gradually in the oven before chilling also helps maintain a smooth surface.
Can I use low-fat or fat-free condensed milk?
While you can substitute with low-fat or fat-free condensed milk, it may slightly alter the creaminess and sweetness of the cheesecake. For best results, use the standard sweetened condensed milk for a rich, indulgent texture.
How do I know when the cheesecake is done?
The cheesecake is ready when the edges are set and slightly pulled away from the sides of the pan, with the center still slightly jiggly but not liquid. It will firm up as it cools in the fridge. A toothpick inserted into the center should come out mostly clean.
Can I add fruit or other toppings after baking?
Absolutely. Fresh fruits, fruit compotes, chocolate ganache, or whipped cream can be added on top after the cheesecake has cooled and been chilled. This adds flavor and visual appeal without affecting the structure of the cake.
What is the best way to remove the cheesecake from the springform pan?
Run a thin knife around the edges before releasing the springform latch. For easier removal, you can also chill the cheesecake thoroughly and then gently slide a spatula or cake lifter underneath before lifting it out. Using parchment paper on the crust can also help with removal and presentation.
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