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.
Ingredients
Scale
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
Instructions
- Pulverize graham crackers into fine crumbs, then blend thoroughly with melted butter and sugar until the mixture resembles damp sand.
- Press the crumb mixture firmly and evenly across the base of a springform pan, creating a compact foundation for the cheesecake.
- Using an electric mixer, whip cream cheese until silky and free of lumps, transitioning to a velvety consistency.
- Gradually incorporate condensed milk into the cream cheese, mixing until the texture becomes uniformly smooth and glossy.
- Introduce eggs individually, gently folding each one into the mixture to maintain a light, airy texture.
- Enhance the batter with vanilla extract and a whisper of lemon juice, stirring until ingredients are perfectly integrated.
- Delicately transfer the creamy filling onto the prepared crust, using a spatula to create an even, pristine surface.
- 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.
- After baking, switch off the oven and allow the cheesecake to rest inside, gradually cooling and preventing potential cracking.
- 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