Delicious Cheesecake With Condensed Milk Using A Simple Recipes

1-2-3 CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Mix sweetened condensed milk, cream cheese, and eggs until smooth. Pour into the pan and bake 30-60 minutes, or until a toothpick inserted into the center comes out clean (the cheesecake will still be jiggly).
• Take out the cheesecake and let cool. Cut into 8 slices and serve.
• Enjoy!

NO-BAKE CHEESECAKE WITH CONDENSED MILK

Steps:

• Beat cream cheese with an electric mixer until smooth and creamy. Add condensed milk and mix until blended. Beat in lemon juice and blend until smooth. Transfer mixture into the graham cracker pie crust.
• Place in the refrigerator until set, 3 to 4 hours.

DELICIOUS CHEESECAKE WITH CONDENSED MILK USING A SIMPLE RECIPE

Steps:

• Step One: Crush Graham Crackers
• Put the graham crackers in a large resealable plastic bag and use a rolling pin to crush them to fine crumbs.
• Step Two: Add Sugar and Butter to Graham Cracker Crumbs
• In a medium bowl, add the graham cracker crumbs. Stir in the sugar and then add the melted butter. Combine until fully mixed.
• Step Three: Add Graham Cracker Mix to Pan
• Press the graham cracker mix into the springform pan. Spread it 1 ½-2 inch up the side. Chill the crust in the freezer for at least ten minutes.
• Step Four: Prepare the Filling
• In a large bowl, beat the cream cheese at medium-high speed until smooth with an electric mixer. Beat in the condensed milk, adding a small amount at a time and scraping the sides with a rubber spatula as needed. Beat in the lemon juice and vanilla.
• Step Five: Pour Filling into Crust
• Pour the cheesecake filling into the crust, smoothing the top with a rubber spatula. Cover the cheesecake with plastic wrap and place in the fridge for 2 ½-3 hours. Unclasp sides of cheesecake pan and served chilled.
• This rich and creamy cheesecake will turn out beautiful. Be sure to leave it in the fridge long enough to allow it to set up.

NO-BAKE CHEESECAKE

Steps:

• Put graham crackers in a large resealable plastic bag, and crush them with a rolling pin until very fine crumbs form.
• Pour crumbs into a medium bowl; stir in sugar. Add butter, and stir until well combined.
• Press the crumb mixture into a 9-inch springform pan, spreading it 1 1/2 to 2 inches up the side; press flat. Chill crust in freezer at least 10 minutes.
• Meanwhile, make the filling: Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla.
• Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
• Unclasp sides of pan, and remove cheesecake.