Description
Indulge in the creamy decadence of this Condensed Milk Cheesecake. A luscious dessert that strikes the perfect balance of sweetness and tanginess, this baked cheesecake is sure to impress with its velvety texture and rich flavors.
Ingredients
Scale
Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 can (14 ounces) sweetened condensed milk
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon vanilla extract
Garnish:
- Fresh berries or fruit topping (optional)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C).
- Prepare the crust: Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan and bake for 8-10 minutes.
- Make the filling: Beat cream cheese until smooth. Add condensed milk, lemon juice, and vanilla extract, mix until smooth.
- Assemble: Pour filling over crust and bake for 30-35 minutes until set. Cool, then refrigerate for at least 4 hours.
- Serve: Garnish with berries or fruit topping before serving.
Notes
- For a no-bake version, chill the cheesecake without baking for at least 6 hours.
- Use lime juice for a citrus twist.
- A water bath isn’t necessary but helps prevent cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 240mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 95mg
