Delicious Cheesecake with Condensed Milk Using a Simple Recipe
It’s hard to beat the taste of a rich and creamy cheesecake. They have become one of the most popular desserts, thanks to the several amazing variations that are made. This delicious cheesecake with condensed milk using a simple recipe is so easy and tasty to make you’ll want to share it with everyone you know.
Servings: 12 servings
Equipment
- Large resealable plastic bag
- Rolling Pin
- Plastic wrap
- Springform pan
- Medium bowl
Ingredients
- 2 packages 20 sheets graham crackers
- 2 tablespoons sugar
- 1 ¼ oz can 1 ¼ cups sweetened condensed milk
- 1 teaspoon vanilla extract
- 11 (1 3/8 stick) tablespoons butter, melted
- 2 packages of cream cheese 8 ounces each, room temperature
- ¼ cup fresh lemon juice
Instructions
- Step One: Crush Graham Crackers
- Put the graham crackers in a large resealable plastic bag and use a rolling pin to crush them to fine crumbs.
- Step Two: Add Sugar and Butter to Graham Cracker Crumbs
- In a medium bowl, add the graham cracker crumbs. Stir in the sugar and then add the melted butter. Combine until fully mixed.
- Step Three: Add Graham Cracker Mix to Pan
- Press the graham cracker mix into the springform pan. Spread it 1 ½-2 inch up the side. Chill the crust in the freezer for at least ten minutes.
- Step Four: Prepare the Filling
- In a large bowl, beat the cream cheese at medium-high speed until smooth with an electric mixer. Beat in the condensed milk, adding a small amount at a time and scraping the sides with a rubber spatula as needed. Beat in the lemon juice and vanilla.
- Step Five: Pour Filling into Crust
- Pour the cheesecake filling into the crust, smoothing the top with a rubber spatula. Cover the cheesecake with plastic wrap and place in the fridge for 2 ½-3 hours. Unclasp sides of cheesecake pan and served chilled.
- This rich and creamy cheesecake will turn out beautiful. Be sure to leave it in the fridge long enough to allow it to set up.
Notes
- To save time, you can use a store-bought crust or make your crust ahead of time and freeze it. You may also use a chocolate cookie-based crust too, as it pairs nicely with the cheesecake.
- This cheesecake also tastes great with fruit. You can add fresh strawberries or raspberries to give it extra flavor. Adding a strawberry or raspberry sauce will also take this cheesecake to the next level, making it even harder to resist.
- If you’re a chocolate lover, adding some chocolate chips or chocolate sauce will help dress up this cheesecake. This cheesecake is a great base for adding your favorite toppings.
- This cheesecake should be stored in the fridge. It can be stored wrapped in plastic wrap or in a cake container for up to five days in the fridge.
- You can also store it in the freezer for up to three months. Tightly wrap the cheesecake in aluminum foil before placing it in the freezer. Thaw it in the refrigerator for eight hours before serving.
- Make sure to allow the cream cheese to reach room temperature before adding it to the cheesecake. Set the cream cheese out for thirty minutes prior to making it. If the cream cheese is too cold, the cheesecake will not reach the proper consistency.
- Make sure when beating the cream cheese, you get all of the bumps out. This will allow for a smoother and creamier cheesecake.
- It may take more than three hours for your cheesecake to fully set up. To test to see if the cheesecake is fully set, give it a slight jiggle. If only a small circle in the center jiggles, then the cheesecake is fully set.
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