This cheesecake is super simple to make and is basically no fail. I've never had it crack on me. Follow my simple tips and you'll be enjoying your own perfect cheesecake with condensed milk as well.
¼teaspoonlemon extractor almond or flavor of your choice
24ozcream cheesesoftened
4large eggs
Makes: 9inch9 x 9inch round
Instructions
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. Set aside to cool.
Make sure the cream cheese is really softened. In a large bowl, whip the cream cheese until completely smooth, being sure the scrape the sides of your bowl a couple of times.
Mix in the condensed milk and flavorings until smooth.
Add the eggs, one at a time mixing until just combined. You don't want to whip 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.
Notes
*You can buy a box of graham cracker crumbs or make you own. This recipe requires 1 sleeve of graham crackers turned into crumbs. I usually use a food processor for this but you can put them in a large resealable plastic bag and go over them with a rolling pin several times until they are fine crumbs. For the best results, use full-fat cream cheese.