This Condensed Milk Cheesecake is a rich, creamy dessert with a smooth texture and sweet flavor from condensed milk. Perfect for any occasion!

Scale

1 1/2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

2 (8 oz) packages cream cheese, softened

1 (14 oz) can sweetened condensed milk

3 large eggs

1/4 cup fresh lemon juice

1 tsp vanilla extract

1. Preheat oven to 325°F (163°C).

2. In a bowl, mix graham cracker crumbs and melted butter.

3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

4. In a large bowl, beat cream cheese until smooth.

5. Gradually add condensed milk, mixing until combined.

6. Add eggs one at a time, blending well after each addition.

7. Stir in lemon juice and vanilla extract.

8. Pour filling over crust in pan.

9. Bake for 50-60 minutes or until the center is almost set.

10. Turn off oven and leave cheesecake inside for 1 hour to cool gradually.

11. Refrigerate for at least 4 hours before serving.

For a zestier flavor, add lemon zest to the filling.

Top with fresh berries or fruit compote for extra sweetness.

Use a water bath to prevent cracking during baking.

Keywords: cheesecake, condensed milk, creamy dessert, no-bake cheesecake variation