Heavenly Condensed Milk Cheesecake Recipe for Sweet Bliss

Whipping up a decadent condensed milk cheesecake promises pure dessert bliss for anyone seeking creamy comfort.

Sweet memories flood back with each silky bite of this classic treat.

Creamy textures meld perfectly with rich, caramelized notes that dance across your palate.

Minimal ingredients create maximum satisfaction in this foolproof dessert adventure.

Professional bakers and kitchen novices alike can master this simple yet elegant recipe.

Smooth cream cheese blends seamlessly with velvety condensed milk for an indulgent experience.

We guarantee this cheesecake will become your new go-to dessert that impresses everyone at the table.

Cheesecake Creaminess That Keeps You Coming Back

• Whip Up Effortlessly: Simple ingredients and straightforward steps make this cheesecake a breeze for bakers of all skill levels, from beginners to seasoned pros.
• Crowd-Pleasing Dessert: Rich, creamy texture and sweet condensed milk base guarantee a delightful treat that will impress family and friends at gatherings, potlucks, or casual get-togethers.
• Versatile Flavor Canvas: Easy to customize with optional lemon juice or potential toppings like fresh berries, chocolate drizzle, or caramel sauce, allowing creative culinary expression.
• Make-Ahead Magic: Can be prepared in advance and stored in the refrigerator, perfect for reducing day-of stress and ensuring a delicious dessert is ready when you need it.

Condensed Milk Cheesecake Must-Haves

• Graham Cracker Crumbs: Classic base for a creamy cheesecake.
• Sugar: Adds sweetness to the crust.
• Butter, Melted: Binds the crust together.

• Cream Cheese, Softened: Provides the rich, creamy base.
• Condensed Milk: Adds sweetness and smooth texture.
• Eggs: Helps set the cheesecake structure.
• Vanilla Extract: Enhances overall flavor.
• Lemon Juice (Optional): Adds a subtle brightness.

How to Create Condensed Milk Cheesecake

Step 1: Prepare Oven And Pan

Preheat the oven to 325°F. Grab a springform pan and lightly coat it with cooking spray or butter to prevent sticking.

Step 2: Create Crunchy Crust

Mix graham cracker crumbs, granulated sugar, and melted butter in a bowl until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom of the pan, creating an even layer. Use the back of a spoon or your fingers to compact the crust.

Step 3: Whip Cream Cheese Base

In a large mixing bowl, beat cream cheese using an electric mixer until completely smooth and free of lumps. Pour in condensed milk gradually while continuing to mix. Ensure the mixture becomes silky and well combined.

Step 4: Incorporate Eggs And Flavor

Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract and a splash of lemon juice for brightness. Mix until ingredients are just incorporated, avoiding overmixing.

Step 5: Pour And Smooth Filling

Carefully pour the cream cheese mixture over the prepared crust. Use a rubber spatula to smooth the top, eliminating any air bubbles and creating an even surface.

Step 6: Bake To Perfection

Place the cheesecake in the preheated oven. Bake for 45-50 minutes until the edges are set but the center still has a slight wobble. The top should look pale and slightly puffy.

Step 7: Cool Gradually

Turn off the oven and crack the door open. Let the cheesecake rest inside for one hour, allowing it to cool slowly and prevent cracking.

Step 8: Chill And Serve

Transfer the cheesecake to the refrigerator. Chill for a minimum of 4 hours, preferably overnight. The extended chilling helps the texture become wonderfully creamy and allows flavors to develop.

Cheesecake Tips That Make Condensed Milk a Dream

• Prevent Cracks: Use room temperature ingredients and avoid overmixing to keep the cheesecake surface smooth and crack-free.
• Boost Flavor Depth: Add a touch of lemon juice or zest to brighten the rich condensed milk's sweetness and enhance overall taste complexity.
• Perfect Crust Technique: Press graham cracker mixture firmly and evenly into the pan's bottom to create a stable, crisp base that won't crumble when slicing.
• Moisture Control: Place a water bath underneath the cheesecake while baking to create gentle, even heat and prevent the edges from drying out or becoming too dark.
• Slice Smoothly: Dip your knife in hot water and wipe clean between each cut to achieve pristine, clean slices without dragging the creamy filling.

Condensed Milk Cheesecake Leftovers Storing and Serving Tips

• Store the cheesecake in an airtight container or cover tightly with plastic wrap. Keep in the refrigerator for up to 5 days. Ensure the container is sealed to prevent absorbing other food odors.
• Wrap the whole cheesecake or individual slices in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Never leave the cheesecake at room temperature for more than 2 hours. Bacteria can quickly grow on dairy-based desserts.
• Gently warm individual slices in the microwave for 10-15 seconds. Avoid overheating to prevent texture changes. For best results, enjoy cold directly from the refrigerator.

Great Matches for Condensed Milk Cheesecake

Pair Sweet Sips with Creamy Cheesecake Bliss

• Complement Citrusy Chardonnay: Crisp white wine with subtle oak notes beautifully balances the cheesecake's rich, creamy texture and enhances its delicate sweetness.
• Brew Coffee Contrast: Dark roasted espresso or smooth cappuccino cuts through the dessert's richness, creating a delightful flavor interplay that awakens your taste buds.
• Match Fresh Berry Companion: Serve with a side of mixed berry compote or raspberry coulis to add bright, tangy notes that perfectly complement the sweet condensed milk base.
• Select Portuguese Port Wine: Aged port with its deep, complex sweetness provides a luxurious accompaniment that elevates the cheesecake's velvety smoothness.

Sweet Swaps for Condensed Milk Cheesecake

• Gluten-Free Cheesecake: Replace graham cracker crumbs with almond flour or gluten-free cookie crumbs for a celiac-friendly version that maintains the creamy texture.
• Vegan Condensed Milk Cheesecake: Swap cream cheese with cashew-based cream cheese, use coconut condensed milk, and replace eggs with silken tofu or aquafaba for a plant-based alternative.
• Low-Sugar Option: Substitute regular condensed milk with a sugar-free condensed milk alternative and use a sugar substitute in the crust to reduce overall sugar content.
• Flavor Infusion Cheesecake: Add different extracts like lavender, orange, or almond instead of vanilla, or mix in fresh berries or chocolate chips to create unique flavor profiles.

FAQs

• Can I use low-fat cream cheese for this recipe?

Yes, you can use low-fat cream cheese, but the texture might be slightly less creamy and rich compared to full-fat cream cheese.

• How do I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the batter, bake in a water bath, and let the cheesecake cool gradually in the oven with the door slightly open.

• Is it necessary to use a springform pan?

A springform pan is ideal because it allows easy removal without damaging the cheesecake. If you don’t have one, use a deep cake pan lined with parchment paper, but removal might be trickier.

• Can I freeze this cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.

Condensed Milk Cheesecake Recipe

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4.7 from 35 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Creamy bliss meets indulgence in this condensed milk cheesecake, a silky dessert that whispers sweet promises of pure comfort. Layers of rich, velvety goodness invite you to savor each heavenly bite with pure delight.

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Ingredients

Scale 1x2x3x

Main Ingredients:

• 24 ounces (680 grams) cream cheese
• 1 can (14 ounces or 397 grams) sweetened condensed milk
• 3 large eggs

Crust Ingredients:

• 2 cups graham cracker crumbs
• 1/3 cup granulated sugar
• 1/2 cup (113 grams or 1 stick) melted butter

Flavoring and Binding Ingredients:

• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

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Instructions

1. Pulverize graham crackers into fine crumbs, then blend thoroughly with melted butter and sugar until the mixture resembles damp sand.
2. Press the crumb mixture firmly and evenly across the base of a springform pan, creating a compact foundation for the cheesecake.
3. Using an electric mixer, whip cream cheese until silky and free of lumps, transitioning to a velvety consistency.
4. Gradually incorporate condensed milk into the cream cheese, mixing until the texture becomes uniformly smooth and glossy.
5. Introduce eggs individually, gently folding each one into the mixture to maintain a light, airy texture.
6. Enhance the batter with vanilla extract and a whisper of lemon juice, stirring until ingredients are perfectly integrated.
7. Delicately transfer the creamy filling onto the prepared crust, using a spatula to create an even, pristine surface.
8. Position the pan in a preheated oven set at 325°F, allowing the cheesecake to bake until the edges appear set but the center retains a subtle wobble.
9. After baking, switch off the oven and allow the cheesecake to rest inside, gradually cooling and preventing potential cracking.
10. Chill the cheesecake thoroughly in the refrigerator for a minimum of 4 hours, ideally overnight, to achieve optimal texture and flavor development.

Notes

• Ensure cream cheese is at room temperature and beat gently to minimize air bubbles that cause surface cracking during baking.
• Place the springform pan in a larger baking dish filled with hot water to create a moist environment, helping the cheesecake bake evenly and preventing dry edges.
• Swap graham crackers with gluten-free alternatives like almond flour or ground nuts for a gluten-free version, and use low-fat cream cheese for a lighter texture.
• Experiment with zests like orange or add a swirl of fruit compote on top to elevate the classic cheesecake flavor profile and create visual appeal.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 310
• Sugar: 9g
• Sodium: 150mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 30mg