Are you craving a decadent dessert that's surprisingly easy to make? Look no further! This creamy cheesecake recipe, made with the simple addition of milk, delivers a luxuriously smooth texture and rich flavor that will impress even the most discerning dessert lovers. Forget complicated techniques and expensive ingredients – this recipe is perfect for beginner bakers and busy weeknights, offering a delicious homemade treat without the fuss. It's the perfect addition to your collection of easy recipes and quick dinner ideas, making it a fantastic choice for healthy meals that don't sacrifice flavor.
Ingredients:
- 1 ½ cups (150g) graham cracker crumbs
- ¼ cup (50g) granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 32 ounces (4 cups) cream cheese, softened
- 1 cup (200g) granulated sugar
- 1 teaspoon vanilla extract
- ½ cup (120ml) whole milk
- 2 large eggs
- Optional: Fresh berries for topping
Instructions:
Step 1: Prepare the Crust
Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, ¼ cup of sugar, and melted butter. Mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool completely. This creates a wonderfully crunchy base for your cheesecake.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar, beating until well combined. Stir in the vanilla extract and whole milk. The milk adds a beautiful creaminess and lightness to the cheesecake – trust me, it makes a difference!
Step 3: Incorporate the Eggs
Add the eggs one at a time, beating well after each addition. Be careful not to overmix; a few streaks of egg are perfectly fine. Overmixing can lead to cracks in your finished cheesecake.
Step 4: Bake the Cheesecake
Pour the cheesecake batter into the prepared crust. Place the springform pan in a larger baking pan. Pour enough hot water into the larger pan to come 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.
Step 5: Cool and Chill
Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour. This helps prevent sudden temperature changes which can cause cracks. 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. This chilling time allows the flavors to meld and the cheesecake to set completely, creating that perfect creamy texture.
Tips for Success:
- Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature for a smooth and creamy batter.
- Don't Overmix: Overmixing incorporates too much air, leading to cracks. Mix just until combined.
- Water Bath: The water bath helps create a moist environment and prevents cracking.
- Cooling Gradually: Slow cooling is key to preventing cracks.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the batter.
- Fruit Swirl: Gently swirl in your favorite fruit preserves or fresh berries into the batter before baking.
- Different Crusts: Experiment with different crusts like Oreo crumbs or a pecan crust.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 Fat: 20-25g Saturated Fat: 12-15g Cholesterol: 70-80mg Sodium: 200-250mg Carbohydrates: 30-35g Sugar: 25-30g Protein: 6-8g
This nutritional information is an estimate and may vary depending on specific ingredients used. Enjoy your delicious homemade cheesecake! This easy recipe is perfect for impressing guests or simply enjoying a sweet treat at home. It's a surefire addition to your repertoire of best recipes and delicious dishes. Making this cheesecake is a wonderful way to experience the joy of homemade cooking.