This Creamy Condensed Milk Cheesecake is a smooth and rich dessert that utilizes sweetened condensed milk as a key ingredient for its sweetness and incredibly creamy texture. Unlike traditional cheesecakes that often rely heavily on granulated sugar and sometimes require a water bath for even baking, this version simplifies the process while still delivering a decadent and satisfying result. The base is typically a simple graham cracker or cookie crust, providing a subtle textural contrast to the creamy filling. The filling itself is primarily made with cream cheese, which lends its characteristic tanginess, combined with the sweetness and richness of condensed milk. Eggs are incorporated to provide structure and a custard-like consistency. A touch of vanilla extract is often added to enhance the overall flavor profile. The absence of a large amount of granulated sugar and the inclusion of condensed milk contribute to the cheesecake’s signature smooth and velvety texture. This cheesecake is baked until it is just set, with a slight wobble in the center, and then chilled for several hours to fully firm up. The top often develops a beautiful golden hue during baking. This dessert is relatively straightforward to make and offers a luscious, sweet, and tangy flavor that is both comforting and indulgent. It can be enjoyed plain, allowing the creamy texture and balanced sweetness to shine, or it can be topped with various fruit compotes, chocolate sauce, caramel, or a dusting of powdered sugar for added flavor and visual appeal. The simplicity of the ingredients and the ease of preparation make this Creamy Condensed Milk Cheesecake a popular choice for those seeking a delicious yet uncomplicated dessert.
The texture of this Creamy Condensed Milk Cheesecake is remarkably smooth, rich, and velvety. The condensed milk contributes to a particularly creamy and almost melt-in-your-mouth consistency. The graham cracker or cookie crust provides a subtle, slightly crumbly contrast to the smooth filling. When chilled, the cheesecake is firm enough to slice beautifully but remains incredibly luscious on the palate.
The flavor profile is a delightful balance of sweet and tangy. The cream cheese provides its characteristic subtle tanginess, which is beautifully complemented by the concentrated sweetness of the condensed milk. The vanilla extract adds a warm and aromatic undertone. The crust offers a mild, slightly buttery and sweet flavor that supports the rich filling. The overall flavor is decadent and satisfying without being overly tart or overwhelmingly sweet.
Creamy Condensed Milk Cheesecake is a perfect dessert for a variety of occasions, from casual gatherings to special celebrations. Its rich and satisfying nature makes it a crowd-pleaser. It can be served as a standalone dessert or paired with various toppings to suit different preferences.
The preparation of Creamy Condensed Milk Cheesecake involves making a simple crust, blending the creamy filling, pouring it into the crust, baking until set, and then chilling thoroughly. The crust is typically made by crushing graham crackers or cookies and mixing them with melted butter, then pressing the mixture into a pie dish or springform pan. The filling is made by beating softened cream cheese until smooth, then gradually adding sweetened condensed milk, eggs, and vanilla extract, mixing until the batter is creamy and lump-free. This filling is then poured over the prepared crust and baked in a preheated oven until the edges are set and the center is just slightly wobbly. After baking, the cheesecake is cooled to room temperature and then chilled in the refrigerator for at least 4-6 hours, or preferably overnight, to allow it to fully set and develop its optimal flavor and texture.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs or crushed cookies (like digestive biscuits or vanilla wafers)
- 1/4 cup (1/2 stick) unsalted butter, melted
- 1 tablespoon granulated sugar (optional)
For the Cheesecake Filling:
- 3 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt (optional, enhances flavor)
Optional Toppings:
- Fresh fruit (berries, sliced peaches, etc.)
- Fruit compote or preserves
- Chocolate sauce
- Caramel sauce
- Whipped cream
- Dusting of powdered sugar
Equipment:
- 9-inch pie dish or springform pan
- Food processor or zip-top bag and rolling pin (for crushing cookies)
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions:
- Preheat Oven and Prepare Crust: Preheat oven to 325°F (160°C). If using a springform pan, wrap the outside with aluminum foil to prevent leaks if you anticipate using a water bath (though this recipe doesn’t typically require one). In a medium bowl, combine the graham cracker crumbs (or crushed cookies) with the melted butter and optional sugar. Press the mixture firmly into the bottom of the pie dish or springform pan to create an even crust. You can also press it slightly up the sides if desired.
- Prepare the Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sweetened condensed milk, beating until well combined and lump-free. Beat in the eggs one at a time, mixing until just incorporated after each addition. Be careful not to overmix. Stir in the vanilla extract and the optional pinch of salt.
- Pour Filling into Crust: Pour the cream cheese mixture evenly over the prepared crust in the pie dish or springform pan.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes, or until the edges of the cheesecake are set and the center is just slightly wobbly. The top should be lightly golden.
- Cool the Cheesecake: Remove the cheesecake from the oven and let it cool on a wire rack to room temperature. As it cools, it will continue to set.
- Chill Thoroughly: Once cooled, cover the cheesecake with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow it to fully set and develop its best flavor and texture.
- Serve: When ready to serve, you can enjoy the Creamy Condensed Milk Cheesecake plain or with your favorite toppings. Slice and serve chilled.
Enjoy this rich and easy-to-make cheesecake!