Condensed Milk Baked Lemon Cheesecake

If decadence had a form it would look like this Condensed Milk Baked Lemon Cheesecake.

Condensed Milk Baked Lemon Cheesecake

Recipe by Stay at Home Mum

0.0 from 0 votes

Course: DessertCuisine: AustralianDifficulty: Easy

Servings

Adjust servings

+

–

16

servings

Prep time

30

minutes

Cooking time

1

hour 

10

minutes

Calories

410

kcal

Total time

1

hour 

40

minutes

Tangy lemon and sweet condensed milk combine in this luscious baked cheesecake. Creamy, zesty, and smooth, it’s a fuss-free dessert that always impresses. Perfect for afternoon tea or celebrations, this cheesecake is guaranteed to be a crowd-pleaser.

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Ingredients

• 100 gram Digestive biscuits-crushed

• 4 tbsp Sugar

• 100 gram Butter-melted

• 1000 gram Cream cheese

• 395 gram Condensed milk-Sweetened

• 2 tbsp Plain flour

• 4 tbsp Lemon juice

• 4 Eggs

Directions

• Preheat your oven to 170 degrees. Prepare a 23cm springform cake pan with high sides by lining it with a circle of baking paper.
• In a bowl mix together the biscuit crumbs, sugar and melted butter until well combined. Press this into the bottom of the prepared baking tin.
• In a mixing bowl beat the cream cheese with an electric mixer until fluffy. This is easier to do with room temperature cream cheese. Once in this state, gradually beat in the condensed milk until the mixture is smooth. Add the flour and the lemon juice, beating until mixed. The eggs go in last, one at a time, but be careful not to over mix.
• Pour the cream cheese mixture over the biscuit base and pop into the pre-heated oven for about 70 minutes or until set in the centre.
• Turn the oven off but leave the cheesecake inside with the oven door ajar. Let the cake cool completely, to prevent it from cracking.
• Chill in the fridge for 4 hours before serving.

You know what they say, the older you get, the harder it is to cheat on your diet. But with this Condensed Milk Baked Lemon Cheesecake recipe, cheating has never been so easy! Just four ingredients and a few minutes in the oven are all you need for a delicious and indulgent dessert that will have everyone fooled. So go ahead and stock up on condensed milk?you’re going to need it!

Impossibly sweet and silky smooth with just a hint of tangy lemon, this is one cake that you won’t soon forget.

So if you’re looking to really blow out a week of healthy eating with a magnificent cheat day, or you’re planning to make one serious impression on just about anyone, whip up this sugary monolith for a jaw-dropping taste sensation.

This recipe for condensed milk baked lemon cheesecake is an easy and satisfying dessert that is sure to please. The cheesecake filling is made with just a few simple ingredients, and the lemon flavour really shines through. The crust is made from crushed graham crackers and you can use either a store-bought or homemade pie crust.

I like to serve this cheesecake with a dollop of whipped cream and a sprinkle of lemon zest. It’s also delicious with a scoop of vanilla ice cream. If you’re looking for an impressive dessert that is relatively easy to make, this condensed milk baked lemon cheesecake is definitely worth trying!

Clare Whitfield Chief Editor

Clare Whitfield is the Editor of Stay at Home Mum and a recognised voice in practical home management for Australian families. Based in the northern suburbs of Sydney, she balances editorial leadership with life as a stay at home mum to two school age children. Her background in home economics and more than a decade of experience in recipe development, family budgeting, and household systems inform her work.

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