Description
A rich and creamy condensed milk cheesecake with a smooth texture and buttery biscuit crust, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups digestive biscuits, crushed
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 325°F and prepare a springform pan.
- Mix crushed biscuits with melted butter and press into the pan.
- Beat cream cheese until smooth, then add condensed milk, eggs, vanilla, and lemon juice.
- Pour filling over the crust.
- Bake for 45 to 50 minutes until set but slightly jiggly in the center.
- Let cool, then refrigerate for at least 4 hours.
- Slice and serve chilled.
Notes
- Use room temperature ingredients for a smooth batter.
- Chill overnight for best results.
- Avoid overmixing to prevent cracks.