original philadelphia cheesecake recipe with condensed milk

“`html

Original Philadelphia Cheesecake Recipe with Condensed Milk

Philadelphia cheesecake, known for its creamy texture, can be adapted using condensed milk for a richer, sweeter flavor. While the traditional recipe relies on cream cheese, sugar, and eggs, adding condensed milk introduces a unique depth of flavor. This variation offers a delightful twist on a classic dessert.

The Appeal of Condensed Milk in Cheesecake

Condensed milk brings several advantages to cheesecake. It adds a subtle caramel-like sweetness that complements the tang of the cream cheese. Its thick consistency also contributes to a denser, smoother texture, often resulting in a less likely chance of cracking compared to cheesecakes made without it. The condensed milk also helps in cutting back on the amount of granulated sugar needed, balancing the sweetness perfectly.

Ingredients for a Condensed Milk Philadelphia Cheesecake

Here’s a basic list of ingredients you’ll need:

• 2 (8-ounce) packages of Philadelphia cream cheese, softened
• 1 (14-ounce) can of sweetened condensed milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 graham cracker crust (store-bought or homemade)

Step-by-Step Instructions

Follow these steps to create your delicious cheesecake:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, beat the softened cream cheese until smooth.
3. Gradually add the sweetened condensed milk and mix until well combined.
4. Add the eggs one at a time, mixing well after each addition.
5. Stir in the vanilla extract.
6. Pour the batter into the graham cracker crust.
7. Bake for 30-40 minutes, or until the center is just slightly jiggly.
8. Let the cheesecake cool completely in the oven with the door slightly ajar. This helps prevent cracking.
9. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Tips for a Perfect Cheesecake

Here are some tips to ensure your cheesecake turns out perfectly:

• Use room temperature cream cheese for a smoother batter.
• Avoid overmixing the batter, as this can incorporate too much air and cause the cheesecake to puff up and crack.
• Baking in a water bath can help prevent cracking and ensure even baking. Wrap the springform pan in foil before placing it in a larger pan filled with hot water. See more about cheesecake ingredients on Wikipedia.

Variations and Add-ins

Feel free to experiment with different flavors. You can add lemon zest, chocolate chips, or fruit purees to the batter. A drizzle of caramel sauce or a sprinkle of chopped nuts on top adds extra flair.

FAQs

Why did my cheesecake crack?

Cheesecake cracks are usually caused by overbaking, temperature fluctuations, or too much air in the batter. Cooling the cheesecake slowly in the oven can help prevent this.

Can I freeze this cheesecake?

Yes, you can freeze it. Wrap it tightly in plastic wrap and then in foil. Thaw it in the refrigerator overnight before serving.

How long does cheesecake last in the refrigerator?

Cheesecake will typically last for 3-5 days in the refrigerator.

Can I use low-fat cream cheese?

While you can, the texture and flavor will be different. Full-fat cream cheese provides the best results for a creamy and rich cheesecake.

What can I use instead of a graham cracker crust?

You can use a shortbread crust, an Oreo crust, or even a nut crust.

Summary

The Philadelphia cheesecake recipe with condensed milk is a delightful variation on a classic dessert, offering a richer, sweeter flavor and a smoother texture. By following these simple instructions and tips, you can create a delicious and impressive cheesecake that’s sure to be a hit.

“`