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Easy Baked Cheesecake Recipe With Condensed Milk

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Description

This easy baked cheesecake recipe with condensed milk is the perfect dessert for any occasion. The rich and creamy texture of the cheesecake is complemented by the sweet and smooth taste of the condensed milk. Plus, it's simple to make and doesn't require any fancy ingredients or complicated baking techniques.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

The cook time for this recipe is approximately 40-45 minutes.

Ingredients

  • 1 1/2 cups of graham cracker crumbs
  • 1/4 cup of granulated sugar
  • 1/2 cup of unsalted butter, melted
  • 3 packages (8 oz each) of cream cheese, softened
  • 1 can (14 oz) of sweetened condensed milk
  • 3 large eggs
  • 2 teaspoons of pure vanilla extract

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Baking sheet

Method

  1. Preheat your oven to 325°F.
  2. Combine the graham cracker crumbs, granulated sugar, and melted butter in a mixing bowl. Stir until the ingredients are well combined.
  3. Press the mixture onto the bottom and up the sides of a 9-inch springform pan. Use a spatula to smooth out the crust.
  4. In a separate mixing bowl, beat the cream cheese with an electric mixer until it's smooth and creamy. Gradually add in the sweetened condensed milk and continue to beat until the mixture is well combined.
  5. Add the eggs, one at a time, and beat well after each addition. Stir in the vanilla extract.
  6. Pour the cream cheese mixture into the prepared crust and smooth the top with a spatula.
  7. Place the springform pan onto a baking sheet and bake for 40-45 minutes, or until the edges are lightly golden and the center is set.
  8. Remove the cheesecake from the oven and allow it to cool to room temperature on a wire rack.
  9. Once the cheesecake has cooled, cover it with plastic wrap and refrigerate it for at least 2 hours, or until it's firm.
  10. When you're ready to serve, remove the cheesecake from the pan, slice it into wedges, and enjoy!

Notes

  • For best results, use room temperature cream cheese and eggs.
  • Make sure to press the crust firmly into the bottom and up the sides of the pan to prevent any cracks or leaks.
  • Cool the cheesecake completely before refrigerating to prevent any condensation from forming on the surface.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 414
  • Total fat: 29g
  • Saturated fat: 16g
  • Cholesterol: 139mg
  • Sodium: 313mg
  • Total carbohydrates: 32g
  • Sugars: 24g
  • Protein: 7g

Recipe FAQ

Can I use a different type of cookie for the crust?

Yes, you can use any type of cookie for the crust. Graham crackers, vanilla wafers, and chocolate cookies all work well.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. It's best to refrigerate the cheesecake for at least 2 hours before serving.

Can I freeze this cheesecake?

Yes, you can freeze this cheesecake. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months.

Recipe Tips

  • Make sure to use softened cream cheese for a smooth and creamy texture.
  • Don't overmix the batter or the cheesecake will crack and become dense.
  • If the cheesecake cracks, don't worry. It will still taste delicious!
  • You can top the cheesecake with fruit, chocolate sauce, or whipped cream for an extra special touch.

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