Tips for Using Condensed Milk in Cheesecake
-
Use full-fat cream cheese for best texture and taste.
-
Let the cream cheese soften fully before mixing.
-
Beat until smooth before adding condensed milk to avoid lumps.
-
Add lemon juice — it helps set the cheesecake and balances sweetness.
-
Chill thoroughly — at least 4 hours or overnight.
-
Use a springform pan for easy unmoulding.
-
Press the crust firmly to prevent crumbling.
-
For variation, swirl in fruit purée or melted chocolate.
-
Avoid over-mixing once filling is smooth.
-
Keep refrigerated until ready to serve.
Serve It With Suggestions
-
Fresh berry coulis or compote
-
Whipped cream
-
Espresso or strong coffee
-
Glass of dessert wine or Prosecco
-
Chocolate shavings or curls
-
Lemon zest or candied citrus
-
Crushed pistachios or almonds
-
Mint leaves for garnish
-
Side of fruit salad
-
Light dusting of powdered sugar
FAQ's
Q: Can I make this cheesecake ahead of time?
A: Yes, it's ideal for preparing the night before — just keep it refrigerated.
Q: Can I freeze it?
A: Yes, wrap it tightly and freeze for up to 1 month. Thaw in the fridge before serving.
Q: Can I use low-fat cream cheese?
A: You can, but full-fat yields better flavour and texture.
Q: What if I don’t have lemon juice?
A: Use lime juice or white vinegar as a substitute.
Q: Can I use homemade condensed milk?
A: Yes — just ensure it's thick and sweet like the canned version.
Q: Is it gluten-free?
A: Use gluten-free cookies or biscuits in the crust to make it gluten-free.
Q: How long does it last in the fridge?
A: Up to 4 days, covered tightly.
Q: Can I make it in individual portions?
A: Absolutely — use muffin tins or ramekins for mini cheesecakes.
Q: What other toppings can I use?
A: Try chocolate ganache, lemon curd, or caramel drizzle.
Q: Can I make it without a springform pan?
A: Yes, but use parchment-lined baking dishes for easier slicing.
