Why use condensed milk in cheesecake?

Sweetened condensed milk adds both sweetness and a rich, creamy texture to cheesecake. It eliminates the need for added sugar and helps the filling set beautifully without needing extra thickeners. In a cheesecake recipe with condensed milk, it also blends more smoothly than granulated sugar, which helps reduce the risk of lumps or a grainy finish.

How to make vanilla cheesecake with condensed milk?

To make vanilla cheesecake with condensed milk, start with a base of softened cream cheese, then blend in sweetened condensed milk and a generous splash of vanilla extract. Add eggs one at a time, then bake low and slow. Chill thoroughly before serving for the best texture. This vanilla-forward version of the cheesecake recipe with condensed milk is smooth, simple, and perfect for layering with toppings.

What is the secret to a good cheesecake?

The key to a great cheesecake is a smooth batter, gentle baking, and proper chilling. Use room-temperature cream cheese, avoid over-mixing after adding eggs, and bake slowly at a low temperature. For this cheesecake recipe with condensed milk, letting it cool gradually in the oven also helps avoid cracks and ensures a velvety finish.

What does condensed milk do to cakes?

In cakes, condensed milk adds moisture, richness, and sweetness. It creates a denser, more luxurious crumb and enhances flavor without needing extra sugar or dairy. In a cheesecake recipe with condensed milk, it contributes to a silky texture and helps the filling set perfectly after baking.

Cheesecake Recipe with Condensed Milk – 1 Easy, Creamy Favorite

Name: Ultimate Cheesecake Recipe with Condensed Milk – Easy, Creamy, No Cracks
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 2 h 50 min
Yield: 16 servings
Cuisine: American
Ingredients: 1½ cups graham cracker crumbs; 2 tablespoons light brown sugar; 4 tablespoons butter, melted; 24 oz cream cheese, softened; 14 oz sweetened condensed milk; 2 teaspoons vanilla extract; ¼ teaspoon lemon extract (or almond/citrus of your choice); 4 large eggs

Description

This cheesecake recipe with condensed milk is rich, smooth, and easy to make no water bath needed. It bakes up beautifully with just a few ingredients and delivers a crack-free, creamy dessert every time.

Ingredients

1½ cups graham cracker crumbs

2 tablespoons light brown sugar

4 tablespoons butter, melted

24 oz cream cheese, softened

14 oz sweetened condensed milk

2 teaspoons vanilla extract

¼ teaspoon lemon extract (or almond/citrus of your choice)

4 large eggs

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Instructions

1. Preheat oven to 300°F.

2. In a bowl, mix graham cracker crumbs, brown sugar, and melted butter. Press into the bottom of a 9-inch springform pan.

3. Bake crust for 10 minutes, then let it cool.

4. Beat softened cream cheese until completely smooth.

5. Add condensed milk and flavor extracts, mix until combined.

6. Add eggs one at a time, mixing on low after each addition.

7. Pour batter into crust, tap the pan on the counter to release air bubbles.

8. Bake for 60–70 minutes until edges are set and center slightly jiggles.

9. Turn off oven, crack the door, and let cheesecake cool inside for 15 minutes.

10. Cool on the counter to room temp, then refrigerate at least 4 hours or overnight.

Notes

For best results, use full-fat cream cheese.

Crust can be made with vanilla wafers, Oreos, or gingersnaps for variation.

Cheesecake can be stored in the fridge for up to 1 week or frozen for 1 month.

Prep Time: 15 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: American