Description
A rich and creamy cheesecake made without sour cream, featuring a silky smooth filling sweetened with condensed milk and a buttery graham cracker crust for the perfect balance of texture and flavor.
Ingredients
Scale
- ⅓ cup butter, melted
- 1 ¼ cups graham cracker or chocolate crumbs
- ¼ cup granulated sugar
- 16 ounces cream cheese, softened (2 packages)
- 14 ounces sweetened condensed milk
- 3 large eggs
- 1 tablespoon lemon juice (up to ¼ cup for stronger citrus flavor)
- ¼ cup sprinkles (optional)
Instructions
- Preheat the oven to 300°F (150°C).
- In a medium bowl, combine melted butter, crumbs, and sugar. Mix until evenly coated.
- Press the crumb mixture firmly into the bottom of a springform pan, creating an even crust. Set aside.
- Using a handheld or stand mixer, beat the softened cream cheese until light and fluffy.
- Add the sweetened condensed milk, eggs, and lemon juice. Beat until smooth and fully combined.
- If using sprinkles, gently fold them into the batter.
- Pour the filling over the prepared crust and smooth the top.
- Bake for 50–55 minutes, or until the center springs back lightly when touched and slightly jiggles in the middle.
- Allow the cheesecake to cool to room temperature in the pan before removing.
- Refrigerate for at least 1 hour before serving for best texture.
Notes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 24 g
- Sodium: 300 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 120 mg