Condensed Milk Cheesecake

Condensed Milk Cheesecake

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• Author: Lara

Ingredients

For the Crust:

For the Crust:

• 1 1/2 cups (150g) digestive biscuits or graham cracker crumbs: This forms the base of the cheesecake. The digestive biscuits or graham crackers give the crust a perfect crunch.
• 1/2 cup (115g) unsalted butter, melted: Butter helps to bind the crumbs together and adds a rich flavor to the crust.
• 2 tablespoons sugar (optional): If you like a sweeter crust, you can add sugar. Otherwise, the natural sweetness from the biscuits or graham crackers should suffice.

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened: Cream cheese is the base of the cheesecake filling, providing that iconic smooth and creamy texture.
• 1 cup (240ml) sweetened condensed milk: This ingredient is what makes the cheesecake filling so luscious and sweet. It also helps to create the creamy consistency without needing much additional sugar.
• 1/2 cup (120ml) sour cream: Sour cream contributes a tangy flavor, balancing out the sweetness of the condensed milk and cream cheese, while adding extra creaminess to the filling.
• 3 large eggs: Eggs help set the cheesecake and provide structure. They also contribute to the smooth texture of the filling.
• 1 teaspoon vanilla extract: Vanilla brings depth and richness to the flavor of the cheesecake.
• 2 tablespoons lemon juice (optional): A touch of lemon juice can help cut through the richness and add a bright, fresh flavor to the cheesecake. This is optional but highly recommended if you enjoy citrus flavors.

Instructions

Step 1: Prepare the Crust

1. 1. Crush the biscuits: Start by crushing the digestive biscuits or graham crackers into fine crumbs. You can do this using a food processor, or place the biscuits in a plastic bag and crush them with a rolling pin. The crumbs should be fine and evenly crushed to form a solid crust.

1. 1. Combine the crust ingredients: In a large bowl, mix the crushed crumbs, melted butter, and sugar (if using). Stir until the mixture resembles wet sand and all the crumbs are coated with butter.

1. 1. Press the crust into a pan: Grease a 9-inch (23 cm) springform pan with a bit of butter or cooking spray. Pour the crumb mixture into the pan, and use the back of a spoon or the bottom of a glass to firmly press the crumbs into the bottom to form a compact and even layer.

1. 1. Chill the crust: Place the crust in the refrigerator to chill while you prepare the filling. Chilling the crust helps it firm up and hold its shape when the cheesecake filling is added.

Step 2: Make the Cheesecake Filling

1. 1. Prepare the cream cheese: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it is smooth and creamy. This usually takes about 2-3 minutes. Make sure there are no lumps.

1. 1. Add the sweetened condensed milk: Pour in the sweetened condensed milk, and continue to mix until fully combined and smooth. The condensed milk will add both sweetness and richness to the filling.

1. 1. Incorporate the sour cream: Add the sour cream and vanilla extract, mixing until everything is fully incorporated. This will give your cheesecake a creamy texture and slight tanginess to balance the sweetness.

1. 1. Add the eggs: Crack the eggs one at a time into the mixture, beating well after each addition. Be sure not to overmix the eggs, as this could cause the filling to become too airy. Just mix until combined.

1. 1. Add lemon juice (optional): If you’re using lemon juice, add it now and mix it into the batter.

1. 1. Pour the filling into the prepared crust: Once the filling is smooth and well combined, pour it into the prepared crust, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. 1. Preheat the oven: Preheat your oven to 325°F (165°C).

1. 1. Bake the cheesecake: Place the cheesecake in the oven and bake for 45-50 minutes, or until the edges are set but the center is still slightly jiggly. It’s important not to overbake the cheesecake, as it will continue to set as it cools.

1. 1. Cool the cheesecake: Once the cheesecake is done, turn off the oven and leave the cheesecake inside for an additional hour to cool gradually. This helps prevent cracks from forming on the top of the cheesecake.

1. 1. Chill the cheesecake: After an hour, remove the cheesecake from the oven and let it cool to room temperature. Once it has cooled, transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight