Randy Chandler
Cheesecake is a beloved dessert worldwide, but baking the perfect one can be a tedious and challenging task. A no-bake cheesecake with condensed milk is an easy alternative that yields a smooth, decadent, and creamy dessert. This article will explore how condensed milk is used in cheesecake recipes, the different types of cheesecakes that can be made, and the various ingredients that can be used to create unique flavors. We will also provide tips and tricks for achieving the perfect no-bake cheesecake with condensed milk.
| Characteristics | Values |
|---|---|
| Type of cheesecake | No-bake |
| Ingredients | Graham crackers, butter, cream cheese, lemon juice, condensed milk |
| Texture | Smooth, silky, creamy |
| Flavor | Sweet, decadent |
| Ease of making | Easy, simple |
| Chilling time | Minimum of 3 hours |
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What You'll Learn
No-bake cheesecake with condensed milk
No-bake cheesecakes with condensed milk are a great dessert option that is easy to make and requires minimal effort. The condensed milk adds a smooth, decadent, and creamy texture to the cheesecake. This dessert is a perfect choice for those who want to avoid the tedious process of baking a traditional cheesecake. Here is a step-by-step guide to making a delicious no-bake cheesecake with condensed milk:
Ingredients:
- Sweetened condensed milk
- Cream cheese
- Lemon juice
- Graham crackers
- Butter
- Sour cream (optional)
- Vanilla extract (optional)
- Toppings of your choice (such as cherry pie filling, Oreo crumbles, fresh berries, or chocolate chips)
Instructions:
Start by preparing the crust. In a medium bowl, mix crushed graham crackers, sugar (optional), and melted butter until well combined. Press the mixture into a 9-inch pie plate or springform pan. You can use your fingers or the bottom of a glass to firmly press the crust. Place the crust in the refrigerator to set for about an hour.
Next, prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese until it is creamy and lump-free. Gradually add the sweetened condensed milk, mixing on low speed until each addition is fully incorporated. Be sure to scrape the sides of the bowl and the beater occasionally.
At this point, you can add a few optional ingredients to enhance the flavor and texture. You can add a small amount of lemon juice to add a subtle tanginess and help thicken the mixture. Vanilla extract can also be added for an extra boost of flavor. If you want to add some acidity to help set the cheesecake, you can mix in a small amount of sour cream.
Once you have combined all the ingredients, it is important not to overmix the filling, as this can affect the texture. Simply mix until everything is well blended.
Now, pour the cream cheese mixture into the prepared crust. Cover the cheesecake with plastic wrap and refrigerate for at least 3-4 hours, but preferably overnight if you have the time. This will allow the cheesecake to firm up and set properly.
Finally, when you are ready to serve, run a knife between the cheesecake and the pan to loosen it. You can add your favorite toppings to make it an extra special treat. Some popular options include cherry pie filling, fresh berries, Oreo crumbles, or even chocolate chips.
With this simple recipe, you can enjoy a delicious no-bake cheesecake with condensed milk that is sure to impress your family and friends. It is a perfect dessert for any occasion and can be easily customized with different toppings and flavors.
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Condensed milk cheesecake with lemon juice
Condensed milk is used in a variety of cheesecakes, including no-bake cheesecakes, baked cheesecakes, and chocolate cheesecakes. One such cheesecake is the no-bake lemon cheesecake, which is a refreshing, creamy dessert that is perfect for spring and summer.
This condensed milk lemon cheesecake is easy to make and requires no baking. It is a simple recipe that comes together in just 20 minutes and uses sweetened condensed milk for a smooth, decadent flavor. The lemon juice reacts with the sweetened condensed milk, thickening and helping to set the cheesecake without the need for gelatin. The high-fat content in the dairy also helps to thicken and set the cheesecake.
Ingredients:
- Sweetened condensed milk (full fat)
- Cream cheese (full fat)
- Lemon juice (fresh, not from concentrate)
- Lemon zest
- Graham crackers or digestive biscuits
- Butter
- Whipping cream (minimum 35% fat, also known as heavy or double cream)
Optional ingredients:
- Sour cream
- Toppings of your choice (chocolate chips, nuts, toasted coconut, fresh berries or fruit, etc.)
Instructions:
- Start by letting your cream cheese sit out to soften at room temperature. This step is key to getting a creamy filling.
- Make the base by crushing digestive biscuits or graham crackers in a bag with a rolling pin until they are fine crumbs. Pour the crumbs into a bowl, add melted butter, and mix well.
- Press the crumb mixture evenly into an 8-inch (23cm) springform pan. Freeze for 30 minutes.
- In a large mixing bowl, add softened cream cheese, sweetened condensed milk, lemon juice, and lemon zest. Beat on high until smooth and creamy, scraping the sides of the bowl as needed. This should take about 4 minutes.
- In another bowl, whisk the cold whipping cream until stiff peaks form.
- Add the whipped cream to the cream cheese mixture and gently fold everything together using a spatula.
- Pour the filling into the prepared crust and spread evenly.
- Chill in the fridge for a minimum of 8 hours, preferably 12.
- When ready to serve, run a knife between the cheesecake and the pan to loosen it. Remove the springform pan.
- Pipe sweetened whipped cream on top and spread evenly. Garnish with extra lemon slices, if desired.
This condensed milk cheesecake with lemon juice is a simple, delicious dessert that is perfect for those who want to avoid the hassle of baking a traditional cheesecake. It is a refreshing, creamy treat that can be customized with various toppings and is sure to impress your family and friends.
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Cheesecake with condensed milk and sour cream
A cheesecake with condensed milk and sour cream is a creamy, baked cheesecake with a graham cracker crust. The addition of sweetened condensed milk gives the cheesecake a rich, creamy texture and a sweet flavour. This cheesecake is easy to make and is a great base for different flavour variations.
To make this cheesecake, you will need a 9-inch springform pan and standard baking ingredients: graham crackers, butter, brown sugar, cream cheese, sweetened condensed milk, eggs, vanilla extract, lemon extract, and sour cream. It is important to ensure that the cream cheese is at room temperature and softened before beginning.
Begin by preheating your oven to 300°F (150°C). In a mixing bowl, combine the graham cracker crumbs, butter, and brown sugar. Press this mixture into the bottom of your springform pan and bake for about 10 minutes. Set aside to cool.
In a large bowl, beat the softened cream cheese until smooth and fluffy, scraping down the sides of the bowl as needed. Gradually add the sweetened condensed milk, vanilla extract, and lemon extract, mixing until well combined. Add the eggs, one at a time, mixing until just combined after each addition.
Pour the cheesecake batter into the prepared pan with the crust. Bake in the preheated oven for 50 to 55 minutes, until the centre is set. Remove the cheesecake from the oven and top with sour cream, spreading it evenly. Return the cheesecake to the oven and bake for an additional 5 minutes, until the sour cream sets.
Allow the cheesecake to cool at room temperature for about an hour, and then chill it in the refrigerator for at least 4 hours or preferably overnight. This cheesecake can be served plain or garnished with pie filling, berries, or other fruit of your choice.
This condensed milk and sour cream cheesecake is a versatile recipe that can be adapted with different cookie crumbs, such as vanilla wafers, Oreos, or gingersnaps, for a variety of flavours and textures. It is a simple and forgiving recipe that results in a creamy and dense cheesecake that is sure to impress.
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Chocolate no-bake cheesecake with condensed milk
A no-bake cheesecake with condensed milk is a simple, tasty dessert that can be prepared in jars or as a pie. The recipe requires no baking and comes together just by chilling for a few hours in the fridge. The condensed milk in the recipe adds a rich, creamy, and smooth texture to the cheesecake.
Ingredients:
- Oreo cookies or graham crackers
- Butter
- Cream cheese
- Sweetened condensed milk
- Sour cream
- Lemon juice
- Vanilla
- Salt
- Dark chocolate or milk chocolate
Steps:
First, prepare the crust. You can make an Oreo cookie crust or a graham cracker crust. Crush the cookies or crackers and mix them with melted butter. Press the mixture into your pan and set it aside.
Next, prepare the filling. Start by making sure your cream cheese is at room temperature. Whip the cream cheese until it is smooth and creamy. Slowly add the condensed milk, mixing on low after each addition until it is fully incorporated. Then, stir in the sour cream, lemon juice, vanilla, and salt.
Now, it's time to add the chocolate. Melt your chosen chocolate in the microwave or on the stove, stirring frequently until it is smooth. Allow the chocolate to cool slightly, and then mix it into the cheesecake filling.
Finally, assemble the cheesecake. Spoon the chocolate cheesecake filling into your prepared crust. Cover the cheesecake with plastic wrap and refrigerate it for at least 3 hours, or until it is firm. For best results, allow the cheesecake to chill for a minimum of 8 hours before serving.
Your chocolate no-bake cheesecake with condensed milk is now ready to serve! This recipe is simple to make and yields a delicious, creamy dessert. Enjoy!
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Baked cheesecake with condensed milk
Sweetened condensed milk is a popular ingredient in cheesecakes, adding a rich, creamy texture and a smooth, decadent flavour. It is often used in no-bake cheesecakes, but can also be used in baked cheesecakes.
Ingredients
- Graham crackers
- Butter
- Light brown sugar
- Cream cheese
- Sweetened condensed milk
- Eggs
- Lemon juice
- Sour cream
Method
Firstly, preheat your oven to 300 degrees F (150 degrees C). Then, stir the brown sugar and graham cracker crumbs together in the bottom of a 9-inch springform pan, add the melted butter, and press the mixture into the bottom of the pan. Bake this for about 10 minutes and set aside to cool.
In a large bowl, whip the cream cheese until completely smooth, then mix in the condensed milk and flavourings until smooth. Gradually beat in the eggs and lemon juice, and mix well. Pour the mixture into the prepared pan and bake in the oven for 50 to 55 minutes, or until the centre is set.
Remove the cheesecake from the oven and top with sour cream, then continue baking for about another 5 minutes, or until the sour cream sets. Cool the cheesecake at room temperature for 1 hour, then chill in the refrigerator for at least 4 hours.
Tips
This recipe is simple and easy to make, with a low chance of failure. It is a great base recipe that can be adapted to include different flavourings and toppings. For example, you could use different types of cookie crumbs such as vanilla wafers, Oreos, or gingersnaps, or add toppings such as fresh berries, chocolate chips, nuts, or toasted coconut.
If you want to avoid baking altogether, you can make a no-bake cheesecake with condensed milk by simply refrigerating the mixture for a few hours until it is firm.
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Frequently asked questions
Condensed milk is a canned milk product that is often sweetened. It is a common ingredient in baking and is known for its rich, creamy texture and subtle milk toffee notes.
A condensed milk cheesecake is a no-bake cheesecake that uses condensed milk instead of eggs to achieve a smooth and decadent texture. It is an easy and tasty dessert that can be made in a pie or in individual jars.
To make a condensed milk cheesecake, simply mix together softened cream cheese, condensed milk, and lemon juice. Then, pour the mixture into a crust made from crushed cookies or crackers and melted butter. Finally, chill the cheesecake in the refrigerator for at least 3 hours until it is firm and ready to serve.
