𝗖𝗼𝗻𝗱𝗲𝗻𝘀𝗲𝗱 𝗠𝗶𝗹𝗸 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲

𝗖𝗼𝗻𝗱𝗲𝗻𝘀𝗲𝗱 𝗠𝗶𝗹𝗸 𝗖𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲

𝙄𝙣𝙜𝙧𝙚𝙙𝙞𝙚𝙣𝙩𝙨:

For the Crust:

1 ½ cups (150g) digestive biscuits or graham cracker crumbs

½ cup (115g) unsalted butter, melted

2 tablespoons sugar (optional)

2 tablespoons lemon juice (optional, for added flavour)

For the Cheesecake Filling:

16 oz (450g) cream cheese, softened

1 cup (240ml) sweetened condensed milk

½ cup (120ml) sour cream

3 large eggs

1 teaspoon vanilla extract

2 tablespoons lemon juice (optional, for added flavor)

𝙄𝙣𝙨𝙩𝙧𝙪𝙘𝙩𝙞𝙤𝙣𝙨:

Prepare the Crust:

Preheat your oven to 160°C (325°F).

In a mixing bowl, combine the digestive biscuit or graham cracker crumbs, melted butter, and sugar (if using).

Stir until the crumbs are evenly coated and the mixture resembles wet sand.

Press the crumb mixture into the bottom of a 9-inch springform pan or pie dish to form an even crust.

Bake for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.

Make the Cheesecake Filling:

In a large bowl, beat the softened cream cheese until smooth and creamy, using an electric mixer on medium speed.

Add the sweetened condensed milk, sour cream, and vanilla extract. Continue to beat until well combined.

Add the eggs one at a time, mixing well after each addition. If using lemon juice, add it now and mix again for a fresh, tangy flavor.

Pour the cheesecake filling over the cooled crust, spreading it evenly.

Bake the Cheesecake:

Place the cheesecake in the oven and bake for 45-55 minutes, or until the edges are set but the center still has a slight wobble.

Turn off the oven, crack the door slightly, and let the cheesecake cool for 1 hour.

Afterward, remove from the oven and refrigerate for at least 4 hours or overnight to fully set.

Serve:

Once chilled, remove the cheesecake from the springform pan and transfer it to a serving plate.

Slice into delicious, mouthwatering pieces and enjoy!