Tips To Serve Lemon Cheesecake Recipe Condensed Milk Simple

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This lemon cheesecake is the perfect dessert for any occasion. It’s creamy, tangy, and refreshing, and it’s surprisingly easy to make! No fancy baking skills required, just a love for citrus and a sweet tooth.

This recipe uses condensed milk for a shortcut, making it even more approachable for beginner bakers. Plus, it eliminates the need for a water bath, saving you time and potential stress.

No-bake lemon cheesecake recipe
No-bake lemon cheesecake recipe

So, preheat your oven, grab your ingredients, and get ready to whip up a delicious homemade cheesecake!

Ingredients:

For the Crust:

  • 1 ½ cups graham cracker crumbs (about 15 graham crackers)
  • ¼ cup granulated sugar
  • 6 tablespoons unsalted butter, melted

  • For the Cheesecake Filling:

  • 16 ounces cream cheese, softened to room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 3 large eggs
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 teaspoon grated lemon zest
  • ¼ teaspoon salt

  • For the Lemon Topping:

  • ½ cup sour cream
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon freshly squeezed lemon juice (about ½ lemon)

  • Directions:

    1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake the crust for 10 minutes, then remove from the oven and let cool completely on a wire rack.

    2. Make the Cheesecake Filling: In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy. Gradually add the condensed milk, beating well after each addition. Scrape down the sides of the bowl as needed.

    3. Add the Eggs: One at a time, add the eggs, beating well after each addition until fully incorporated. Stir in the lemon juice, lemon zest, and salt until just combined.

    4. Pour the Filling: Pour the cheesecake filling over the cooled crust. Smooth the top with a rubber spatula.

    5. Bake the Cheesecake: Bake the cheesecake for 60-70 minutes, or until the center is slightly jiggly. The edges will be set but the center should have a slight wobble.

    6. Cool Completely: Turn off the oven and let the cheesecake cool completely inside with the door slightly ajar (propping a wooden spoon in the door works well). This slow cooling helps prevent cracks. Once cool, transfer the cheesecake to the refrigerator and chill for at least 4 hours, or overnight for best results.

    7. Make the Lemon Topping: In a small bowl, whisk together the sour cream, powdered sugar, vanilla extract, and lemon juice until smooth.

    8. Assemble and Serve: Once chilled, remove the cheesecake from the springform pan by running a knife along the edge. Carefully release the sides of the pan. Spread the lemon topping evenly over the top of the cheesecake. Slice and serve chilled.

    Nutrition Facts (per slice):

    (Please note that nutrition facts can vary depending on the specific brands of ingredients you use.)

    Calories: 450

  • Fat: 28g
  • Saturated Fat: 18g
  • Cholesterol: 130mg
  • Sodium: 220mg
  • Carbohydrates: 40g
  • Sugar: 35g
  • Protein: 5g

  • Conclusion:

    This easy lemon cheesecake recipe with condensed milk is a crowd-pleaser. It’s a delicious and refreshing dessert that’s perfect for any occasion. With its simple ingredients and straightforward instructions, it’s a great recipe for bakers of all skill levels.

    Now that you’ve mastered this basic recipe, feel free to get creative! You can add a layer of fruit compote to the bottom of the crust, swirl in some blueberry jam, or top it with fresh raspberries. No matter how you personalize it, you’re sure to enjoy this delightful lemon cheesecake.

    FAQs:

    1. Can I use a different type of cracker for the crust?

    Absolutely! You can substitute graham cracker crumbs with gingersnap crumbs, chocolate cookie crumbs, or even crushed pretzels for a salty-sweet twist.

    2. My cheesecake cracked while baking. What did I do wrong?