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Creamy No-Fail Condensed Milk Cheesecake

This cheesecake features a luxuriously creamy filling made with sweetened condensed milk, ensuring a silky texture that will impress everyone.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1½ cups crushed digestive biscuits
  • 0.5 cup ½ cup unsalted butter, melted
  • 2 tablespoons 2 tablespoons sugar (optional) Optional for sweetness
For the filling
  • 450 g 450g cream cheese, softened Bring to room temperature for a silky filling
  • 1 cup 1 cup sweetened condensed milk
  • 0.5 cup 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.
Filling
  1. Beat cream cheese until smooth.
  2. Add sweetened condensed milk and mix until creamy.
  3. Mix in sour cream, eggs, vanilla, and lemon juice.
  4. Pour the 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

Serve chilled and slice with a hot, thin knife for clean edges. Top with berries, citrus zest, or salted caramel for added flavor. Store in an airtight container in the refrigerator for up to 4–5 days.