Are you craving a creamy, dreamy cheesecake but intimidated by complicated recipes? Fear not! This easy cheesecake recipe using condensed milk is your shortcut to dessert heaven. It's unbelievably simple, requiring minimal baking time and surprisingly few ingredients, making it perfect for both beginner bakers and busy weeknights. Prepare to impress your friends and family with this incredibly delicious and satisfying homemade treat. This recipe is a fantastic example of quick dinner ideas that end on a sweet note. Get ready to enjoy a truly delightful and effortless dessert experience!
Ingredients:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (85g) unsalted butter, melted
- 1 (14 ounce) can sweetened condensed milk
- 8 ounces (225g) cream cheese, softened
- 1 teaspoon vanilla extract
- 2 large eggs
- Optional: Whipped cream and fresh berries for serving
Instructions:
Get Started: Prepare the Crust
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This ensures your cheesecake releases easily.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared springform pan to create an even crust.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure your cream cheese is at room temperature for optimal results.
- Gradually add the sweetened condensed milk, beating until well combined. The mixture will be very smooth and creamy.
- Beat in the vanilla extract.
- Add the eggs one at a time, mixing well after each addition. Be careful not to overmix; mix only until the eggs are just incorporated. Overmixing can lead to cracks in your cheesecake.
Bake and Chill: The Finishing Touches
- Pour the cheesecake filling over the prepared crust.
- Place the springform pan in a larger roasting pan. Pour enough hot water into the larger pan to come about halfway up the sides of the springform pan (this creates a water bath that prevents cracking).
- Bake for 50-60 minutes, or until the cheesecake is set around the edges but still slightly jiggly in the center.
- Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for another hour. This gradual cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set.
Serving Suggestions:
Once chilled, carefully release the cheesecake from the springform pan. Top with whipped cream and fresh berries for a beautiful and delicious presentation. This easy cheesecake recipe is perfect for any occasion.
Tips for Success:
- Room temperature ingredients: Ensure your cream cheese is softened to room temperature for a smooth and creamy filling.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks.
- Water bath: The water bath helps to create a moist environment and prevents cracks.
- Cooling slowly: Gradual cooling is key to preventing cracks in your cheesecake.
Variations:
- Chocolate Cheesecake: Add ½ cup of cocoa powder to the filling.
- Strawberry Cheesecake: Fold in ½ cup of chopped strawberries to the filling.
- Lemon Cheesecake: Add the zest and juice of one lemon to the filling.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: Approximately 20-25g Protein: Approximately 5-7g Carbohydrates: Approximately 40-45g
This easy condensed milk cheesecake recipe is a testament to the fact that delicious desserts don't have to be complicated. Enjoy this simple yet satisfying treat – a perfect example of healthy meals that don't sacrifice flavor. It's a recipe that's sure to become a favorite among your family and friends.