Description
A rich and creamy cheesecake made with sweetened condensed milk and a buttery graham cracker crust. This recipe is simple to follow and yields a smooth, luscious dessert perfect for special occasions or a delightful treat.
Ingredients
Crust
- 1½ cups graham cracker crumbs
- 2 Tablespoons light brown sugar
- 4 Tablespoons butter, melted
Filling
- 24 oz cream cheese, softened
- 14 oz sweetened condensed milk
- 2 teaspoons vanilla extract
- ¼ teaspoon lemon extract (or almond or other flavor of your choice)
- 4 large eggs
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) to prepare for baking the crust and cheesecake.
- Prepare Crust: In the bottom of a 9-inch springform pan, combine 1½ cups graham cracker crumbs with 2 tablespoons of light brown sugar. Add the 4 tablespoons of melted butter and mix thoroughly. Press the mixture evenly into the bottom of the pan to form the crust. Bake for about 10 minutes, then set aside to cool.
- Whip Cream Cheese: In a large bowl, whip the softened 24 oz cream cheese until completely smooth, scraping the sides of the bowl occasionally to ensure even texture.
- Add Sweetened Condensed Milk and Extracts: Mix in the 14 oz sweetened condensed milk, 2 teaspoons vanilla extract, and ¼ teaspoon lemon or your chosen extract until smooth and well combined.
- Incorporate Eggs: Add the 4 large eggs one at a time, mixing gently until just combined after each addition. Avoid whipping air into the mixture.
- Fill Crust: Pour the cream cheese mixture over the cooled crust in the springform pan. Tap the pan on the counter a couple of times to release any large air bubbles.
- Bake Cheesecake: Bake at 300°F for about 1 hour, or until the center no longer jiggles when gently shaken.
- Cool and Chill: Allow the cheesecake to cool to room temperature, then chill in the refrigerator for at least a couple of hours, preferably overnight, to set and enhance flavors.
Notes
- Ensure the cream cheese is fully softened before whipping for a smooth batter without lumps.
- Do not overmix the eggs to avoid incorporating too much air which can cause cracks.
- Using a water bath is optional but can help prevent cracking during baking.
- The cheesecake is best served chilled and can be stored in the refrigerator for up to 3-4 days.
- Flavor extracts can be varied such as almond or other preferred flavors.
