Baked Cheesecake Recipe With Condensed Milk And Cream Cheese Food
Introduction
Baked cheesecake, particularly a version utilizing condensed milk and cream cheese, represents a delectable dessert option enjoyed worldwide. Its popularity stems from its creamy texture, rich flavor, and relatively straightforward preparation. The addition of condensed milk contributes to a uniquely smooth and decadent experience, setting it apart from traditional cheesecakes. The ease of access to its ingredients further contributes to its widespread adoption in home kitchens.
Ingredients
Cream Cheese: 32 ounces (900g), softened to room temperature. Using full-fat cream cheese is highly recommended for the best texture and flavor. Lower fat versions may alter the final result. Condensed Milk: 1 (14 ounce/400g) can. Do not substitute with evaporated milk. Eggs: 3 large, at room temperature. Room temperature eggs emulsify more easily, contributing to a smoother batter. Vanilla Extract: 1 teaspoon. Pure vanilla extract is preferred for a richer flavor. Lemon Juice: 1 tablespoon. Adds a touch of brightness and helps to balance the sweetness. Graham Cracker Crust: Prepared graham cracker crust (store-bought or homemade using graham crackers, melted butter, and sugar). A shortbread crust or even a chocolate cookie crust can be substituted.
Preparation Steps
Before commencing the baking process, ensuring proper preparation is key. First, bring the cream cheese and eggs to room temperature. This is crucial for creating a smooth, lump-free batter. Allowing the cream cheese to soften naturally, rather than microwaving, prevents it from becoming overly soft or oily. While the ingredients are warming, prepare the graham cracker crust. If making it from scratch, combine crushed graham crackers with melted butter and sugar, then press firmly into the bottom of a springform pan. Pre-baking the crust for 8-10 minutes at 350F (175C) can help prevent it from becoming soggy. To prevent leaks from the springform pan during baking, wrap the bottom of the pan tightly with aluminum foil, extending it up the sides.
Cooking Instructions
1. Preheat the Oven: Preheat oven to 325F (160C). 2. Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Use an electric mixer for best results. Avoid over-mixing, which can incorporate too much air into the batter. 3. Add Condensed Milk: Gradually add the condensed milk to the cream cheese, mixing on low speed until well combined. Ensure the mixture is homogenous. 4. Incorporate Eggs: Add the eggs one at a time, mixing on low speed after each addition until just combined. Over-mixing at this stage can lead to a cracked cheesecake. 5. Add Vanilla and Lemon: Stir in the vanilla extract and lemon juice until just combined. 6. Pour into Crust: Pour the cheesecake batter into the prepared graham cracker crust. 7. Bake in a Water Bath (Optional): For a truly creamy and even-baked cheesecake, consider baking it in a water bath. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This helps to maintain a consistent temperature and prevent the cheesecake from cracking. 8. Baking Time: Bake for 55-70 minutes, or until the edges are set but the center still has a slight jiggle. The exact baking time will depend on the oven. 9. Cooling: Turn off the oven and let the cheesecake sit in the oven with the door slightly ajar for 1 hour. This slow cooling process helps prevent cracking. 10. Refrigerate: Remove the cheesecake from the oven and water bath (if used). Let it cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, before serving.
Serving Suggestions
Baked cheesecake featuring condensed milk and cream cheese offers versatile serving options. Classic toppings like fresh berries (strawberries, blueberries, raspberries), whipped cream, or a drizzle of chocolate sauce are always welcome. For a more sophisticated presentation, consider a homemade fruit compote or a sprinkle of toasted nuts. A simple dusting of powdered sugar adds an elegant touch. The cheesecake pairs well with a cup of coffee or tea. Slicing the cheesecake with a warm, wet knife ensures clean, even slices.
Tips and Common Mistakes
A common mistake is over-mixing the batter, which introduces too much air and can cause the cheesecake to puff up and then crack during cooling. Always mix on low speed and only until just combined. Avoid opening the oven door frequently during baking, as this can cause temperature fluctuations and lead to cracking. Baking in a water bath is highly recommended for achieving a smooth, creamy texture and preventing cracks. Be sure to wrap the springform pan tightly with foil to prevent water from seeping into the crust. If the cheesecake does crack, don’t worry! It will still taste delicious. You can easily hide the cracks with toppings.
Explore More Cooking Guides
Mastering the baked cheesecake recipe with condensed milk and cream cheese provides a gateway to creating a truly indulgent and satisfying dessert. Its rich, creamy texture and customizable flavors make it a crowd-pleaser for any occasion. This recipe demonstrates how accessible delicious baking can be, even for beginner cooks. Elevate any gathering with its timeless appeal. Experience the joy of creating this delightful treat at home and explore more inspiring cooking guides at foodrecipestory.com.
