Go Back

Creamy No-Fail Condensed Milk Cheesecake

This Creamy No-Fail Condensed Milk Cheesecake features a silky filling and a simple biscuit crust, perfect for any occasion without the fuss.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1½ cups crushed digestive biscuits
  • 0.5 cups ½ cup unsalted butter, melted
  • 2 tablespoons 2 tablespoons sugar (optional) Optional for added sweetness
For the filling
  • 450 g 450g cream cheese, softened Soften at room temperature for best results
  • 1 cup 1 cup sweetened condensed milk
  • 0.5 cups ½ cup sour cream
  • 3 large 3 large eggs
  • 1 teaspoon 1 teaspoon vanilla extract
  • 1 tablespoon 1 tablespoon lemon juice

Method
 

Preparation
  1. Preheat oven to 160°C (320°F) and grease a springform pan.
  2. Mix crushed biscuits, melted butter, and sugar until combined.
  3. Press the mixture firmly into the base of the pan and chill for 10 minutes.
  4. Beat cream cheese until smooth.
  5. Add condensed milk and mix until creamy.
  6. Mix in sour cream, eggs, vanilla, and lemon juice.
  7. Pour filling over the crust.
Baking
  1. Bake for 45–50 minutes until the center is just set.
  2. Let cool completely, then refrigerate for at least 4 hours before serving.

Notes

Ensure cream cheese is softened for easier mixing. The cake will jiggle slightly when done, which is desired. Chill thoroughly for neater slices, wiping the knife with hot water between cuts.