This creamy baked sweetened condensed milk cheesecake only takes a handful of ingredients, but results in a smooth and creamy dessert every time. It’s so good my sister requested it for her wedding cake!
This cheesecake is super simple to make and is basically no fail! I’ve never had it crack on me. Plus it has the rich goodness of sweetened condensed milk baked, so you know it has to be good! Follow my simple tips and you’ll be enjoying your own perfect cheesecake as well.
My aunt Donna loves to spoil the family with cheesecakes. She is known for them and everyone gets excited when she pulls one out.
She makes original cheesecakes, chocolate cheesecakes, round cheesecakes, square cheesecakes and they are all yummy!
So of course I had to make her cheesecake recipe very early in this blog’s life. It absolutely fit the bill of favorite family recipes, which was how this whole site started.
The best part is the recipe is easy and I never have any problems with it cracking. That’s saying something for cheesecake!
So, when my sister requested I make cheesecake (along with a host of other desserts) for her wedding, I immediately knew which recipe I was going to turn to.
They were all delicious! But that was all the way back in 2016 and I know this recipe is worth a revisit.
Luckily it is super simple to whip up, so I made another one for you all. I shot a quick video while I was at it to show you how easy it really is.
This time we enjoyed it with some fresh picked giant blackberries from our backyard patch. I also whipped up a quick and easy blackberry sauce.
The combination of the creamy cheesecake and the sweet-tart berries is amazing. It was a perfect summer treat!
So if you need a fail-safe cheesecake recipe, this one is for you. It makes a great textured cheesecake that is the perfect mix of creamy and just the right density.
But don’t take my word for it, get to baking!
Why this cheesecake recipe is the best
There’s basically no measuring! In fact, this is one of those simple recipes you could commit to memory after making it a couple of times.
The texture is delicious! It’s not too dense, it’s just creamy and delicious.
It’s not too sweet either. It is perfectly balanced to be enjoyed on its own or with a variety of toppings.
It never cracks on me!
Tips for getting that perfect creamy texture
Beat the cream cheese really well before adding anything else. This is your only real chance to get all of the lumps out.
Once you start adding more liquid, it gets harder to beat out chunks of cream cheese. So make sure it’s softened, beat it well and scrape the sides of the bowl a few 5imes before you move on.
Add the remaining ingredients a bit at a time to make sure they incorporate well. It’s worth taking a couple of minutes to do it right.
Once you start adding the eggs, keep the mixer on low. You don’t want to incorporate air at this point.
Give the cheesecake a couple of good taps on the counter before you put it in the oven. That helps get any air bubbles out.
Tips for avoiding a cracked cheesecake
How do you avoid a crack without a water bath? Bake the cheesecake low and slow and let it cool slowly too.
This allows the cheesecake to bake through evenly. It helps give it that amazing texture as well.
Cooling it too quickly can also cause a crack. Once it is set, I like to turn off the oven and crack the door open but leave the cheesecake inside.
After about ten or fifteen minutes, I move the cheesecake to the counter to cool to room temperature. Then it goes in the fridge to chill.
The gradual cooling makes such a difference!
More great sweetened condensed milk cheesecake recipes:
If you love this recipe, try making little sweetened condensed milk cheesecake in jars. It’s a great individual sized dessert that is perfect for serving at parties.
Peanut butter toffee cheesecake is another cheesecake based on this basic recipe. It is really rich but oh so good with sweet and salty goodness of peanut butter
Or make caramel and pecan cheesecake. The gooey caramel and savory pecans are a perfect match to the creamy cheesecake.
- 1 1/2 cups graham cracker crumbs
- 4 Tablespoons butter, melted
- 14 oz can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1/4 teaspoon lemon extract (or almond or flavor of your choice)
- 24 oz cream cheese, softened
- 4 eggs
- Preheat oven to 300°F
- Place the graham cracker crumbs in the bottom of a 9 inch springform pan, add the butter. Mix together and press into the bottom of the pan. Bake for about 10 minutes.
- Make sure the cream cheese is really softened to it is smooth. Whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times. Beat in the condensed milk and flavorings until smooth.
- Add the eggs, one at a time beating until just combined. You don't want to whip to much air into the mixture at this point.
- Pour onto the crust. Thump it on the counter a couple of times to get out any big air bubbles.
- Bake until the middle doesn't jiggle, about an hour
- Let cool and then chill at least a couple of hours, preferably over night.
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Amount Per Serving: Calories: 447Total Fat: 30gSaturated Fat: 17gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 145mgSodium: 337mgCarbohydrates: 36gFiber: 0gSugar: 29gProtein: 10g
All nutritional information is estimated and will depend on the exact ingredients you use.