Are you craving a creamy, dreamy cheesecake but intimidated by complicated recipes? Fear not! This Nestle cheesecake recipe, using the magic of condensed milk, is surprisingly easy and delivers unbelievably rich, decadent results. Perfect for a special occasion or a simple weeknight treat, this recipe is a guaranteed crowd-pleaser. Get ready to impress your friends and family with this simple yet elegant dessert. It's one of those healthy meals that feels delightfully indulgent.
Ingredients:
-
For the crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
-
For the filling:
- 3 (14-ounce) cans Nestle sweetened condensed milk
- 16 ounces (2 cups) cream cheese, softened
- 1 cup heavy cream, cold
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon lemon zest (optional, for a bright citrus note)
Instructions:
Making the Crust:
- Preheat your oven to 350°F (175°C).
- 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 a 9-inch springform pan. Use the bottom of a measuring cup or your fingers to create an even layer.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
Creating the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy. This is easier if the cream cheese is at room temperature.
- Gradually add the sweetened condensed milk, beating until well combined and fluffy.
- In a separate bowl, whip the cold heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and lemon zest (if using).
Baking and Cooling:
- Pour the cheesecake filling over the cooled 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, which helps prevent 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 1 hour. This gradual cooling prevents cracking.
- Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
Tips for Success:
- Room temperature ingredients: Make sure your cream cheese is softened to room temperature for a smoother, lump-free filling.
- Don't overmix: Overmixing the batter can incorporate too much air, leading to cracks. Gentle folding is key.
- Water bath: The water bath helps create a moist environment, preventing the cheesecake from drying out and cracking.
- Cooling slowly: Gradual cooling is crucial for a smooth, crack-free cheesecake.
Variations:
- Chocolate Cheesecake: Add ½ cup of unsweetened cocoa powder to the filling.
- Strawberry Cheesecake: Top with fresh strawberries after chilling.
- Caramel Cheesecake: Drizzle with caramel sauce before serving.
Nutritional Information (per serving, approximate):
This nutritional information is an estimate and may vary depending on the specific ingredients used. It's always best to use a nutrition calculator for precise values. This recipe is best enjoyed as an occasional treat.
Calories: Approximately 400-450 | Fat: Approximately 25-30g | Protein: Approximately 6-8g | Carbohydrates: Approximately 40-45g
Enjoy your delicious homemade Nestle cheesecake! This easy recipe is a perfect addition to your collection of quick dinner ideas and best recipes. It’s a delicious dish that is surprisingly simple to make, even for beginners in homemade cooking. This recipe demonstrates that healthy meals can also be incredibly satisfying and delicious.