Sweet Condensed Milk Cheesecake
Ingredients:
For the Crust:
• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 2 tablespoons granulated sugar
For the Cheesecake Filling:
• 2 (8-ounce) packages cream cheese, softened
• 1 (14-ounce) can sweetened condensed milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons fresh lemon juice
• 1 tablespoon all-purpose flour
Optional Toppings:
• Fresh strawberries
• Blueberries
• Whipped cream
• Caramel sauce or chocolate drizzle
Directions:
1. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and suga
r until evenly moistened.
3. Press the mixture firmly into the bottom of the prepared pan.
4. Bake the crust for 8 minutes, then let it cool slightly.
5. In a large bowl, beat the softened cream cheese until smooth and creamy.
6. Gradually mix in the sweetened condensed milk until fully incorporated.
7. Add the eggs one at a time, mixing just until combined.
8. Stir in the vanilla extract, lemon juice, and flour until smooth.
9. Pour the filling over the prepared crust and smooth the top.
10. Bake for 45–50 minutes, or until the edges are set and the center has a slight
jiggle.
11. Turn off the oven, crack the oven door, and let the cheesecake rest inside for 1 hour.
12. Refrigerate for at least 4 hours, preferably overnight.
13. Garnish with your favorite toppings before serving.
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