Cheesecake Filling with Condensed Milk
Make your cheesecake better than ever with this delicious Cheesecake Filling with Condensed Milk recipe! Enjoy the rich flavor and creamy texture of this classic treat. Try it now and learn how to make this classic dessert today!
Ingredients
Graham Cracker Crust
- 1 ¾ cup crushed Graham crackers
- ¼ cup granulated white sugar
- 6 tablespoons melted butter
Cheesecake Filling
- 20 oz. full fat cream cheese (softened to room temperature I used Farmers brand)
- 14 oz. condensed milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
Instructions
Graham Cracker Crust
- Using a food processor place the graham cracker cookies into the bowl and twist the lid on. Pulse the crackers until finely crushed. Dump the cookie crumbs into a bowl and remove 2 tablespoons of the crumbs to use as a topping. Set them aside until needed.
- Add the granulated sugar and the melted butter to the cookie crumbs in the bowl. Using a tablespoon or a silicone spatula fold the sugar and butter into the dry graham cracker crumbs. Fold until all of the cookie crumbs are moistened and the sugar is evenly mixed in.
- Prepare an 8 or 9-inch springform pan by lightly greasing the sides and bottom with butter. Place a parchment paper circle down into the bottom and smooth it out while pressing it into the thin layer of butter. Carefully so not to disturb the parchment spread a thin layer of butter over the paper circle. Cover with plastic wrap and place in the freezer to firm up.
Cheesecake Filling with Condensed Milk
- In large bowl beat the softened cream cheese until smooth and creamy.
- Add the sweetened condensed milk and beat until incorporated, stopping to scrape the sides of the bowl with a spatula after the first minute. Add the vanilla extract to the bowl at this time. Continue beating the cream cheese until is is smooth and silky.
- Add the lemon juice to the bowl. You can scrape the sides at this time also. Beat the cheesecake filling for 2 to 5 minutes or until it is completely smooth and silky. There should be no visible lumps of cream cheese at this step.
- Pour the cheesecake filling into the prepared graham cracker crust. Smooth the top with a spatula.
- Sprinkle the reserved graham cracker crumbs along the edges of the top of the cheesecake.
- Tightly cover the top of the springform pan with plastic wrap to prevent the cheesecake from absorbing any refrigerator odors as it chills.
- Refrigerate the cheesecake for at least 5 hours at the minimum. Chilling overnight is recommended.
- Carefully unmold the cheesecake by opening the lever on the side of the springform pan. Carefully lift the ring up and over the cheesecake without brushing the pan ring on the sides of the cheesecake.
- Place the cheesecake on a serving platter or cake stand. Add fresh berries to the top.
- Cut thin wedges to serve. Add a dollop of whipped cream and a few berries to each serving.
Recipe Expert Tips
?Pro Cooking Tips
- Smooth lump free cheesecake filling: Beating the softened cream cheese is the most important step in this recipe. If the cream cheese is not soft enough when you start beating it there will be lumps. If you think the cream cheese is just a bit too firm stop beating and set it aside for 30 minutes to completely softened.
- Scrape the bowl often: Scraping the bowl helps to incorporate the filling that has stuck to the sides of the bowl and might have lumps. Scrape the bowl frequently. More is better.
- How long to refrigerate: a no baked cheesecake like this benefits from a long chilling period. The cheesecake will be firm enough to slice after 5 hours but will slice easier the longer it has had to chill in the refrigerator. Chilling overnight is recommended.
- fresh Lemon juice helps thicken the filling. You could use orange or lime juice also.
- chilling: make sure you place the cheesecake on a level surface in the refrigerator or the cheesecake filling will shift and the cake will not harden with an even top.
Nutrition
Serving: 1ServingCalories: 296kcalCarbohydrates: 26gProtein: 5gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 56mgSodium: 241mgPotassium: 160mgFiber: 0.3gSugar: 20gVitamin A: 673IUVitamin C: 1mgCalcium: 114mgIron: 0.5mg
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