Description
This Condensed Milk Cheesecake is the perfect blend of creamy, sweet, and tangy. Made with a buttery graham cracker crust and a velvety smooth filling, this dessert is both easy to prepare and irresistibly indulgent. A classic treat that’s versatile for any occasion!
Ingredients
Scale
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- ½ cup melted butter
- 2 tablespoons sugar (optional)
For the filling:
- 16 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
Instructions
Instructions
- Prepare the Crust:
- Preheat your oven to 325°F (165°C).
- Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix until the texture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Cool while you prepare the filling.
- Make the Filling:
- In a large mixing bowl, beat softened cream cheese until smooth.
- Gradually add condensed milk, mixing until creamy and lump-free.
- Add eggs one at a time, mixing until just combined. Stir in vanilla extract and lemon juice.
- Assemble and Bake:
- Chill and Serve:
- Refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Remove from the springform pan, slice, and serve with your favorite toppings.
Notes
Notes
- For a citrusy twist, increase the lemon juice to 3 tablespoons.
- Toppings like fresh berries, caramel sauce, or whipped cream enhance the flavor beautifully.
- Use room-temperature ingredients for the smoothest filling.
- Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15
- Cook Time: 60
- Category: Dessert
- Method: Baking
- Cuisine: American
