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Sweetened Condensed Milk Cranberry Cheesecake Recipe

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This Sweetened Condensed Milk Cranberry Cheesecake features a rich and creamy cream cheese filling sweetened with luscious condensed milk, set atop a buttery graham cracker crust. Topped with a vibrant and tangy homemade cranberry sauce and a dollop of lightly sweetened whipped cream, this festive dessert combines smooth textures with a burst of citrusy cranberry flavor, perfect for holiday gatherings or any special occasion.

Ingredients

Cranberry Sauce

  • 3 cups fresh or frozen cranberries (300 grams)
  • 3/4 cup granulated sugar (150 grams)
  • 1/2 cup orange juice from 2 oranges
  • 4 tbsp orange zest from 2 oranges

Crust

  • 1 1/2 cups graham cracker crumbs (170 grams)
  • 2 tbsp granulated sugar (25 grams)
  • 7 tbsp melted butter (98 grams)

Cheesecake Filling

  • 1 packet unflavored gelatin (7 grams)
  • 4 tbsp water, divided
  • 3 cups softened cream cheese (680 grams or 3 blocks)
  • 1 (14 oz) can Eagle Brand® Sweetened Condensed Milk (396 grams)
  • 1/4 cup lemon juice

Whipped Cream

  • 1/2 cup whipping cream (120 ml)
  • 2 tbsp powdered sugar

Instructions

  1. Prepare the Cranberry Sauce: In a medium saucepan, combine fresh or frozen cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens into a sauce, about 10-15 minutes. Remove from heat and let cool completely.
  2. Prepare the Crust: In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture evenly into the bottom of a springform pan or your preferred cheesecake pan to form the crust. Place the crust in the refrigerator to set while preparing the filling.
  3. Bloom the Gelatin: In a small bowl, sprinkle the unflavored gelatin over 2 tablespoons of cold water and let it sit for 5 minutes to soften.
  4. Heat Gelatin: Gently warm the bloomed gelatin over low heat or in a microwave for a few seconds until fully dissolved. Do not boil. Set aside.
  5. Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the Sweetened Condensed Milk, mixing well to incorporate. Add the lemon juice and mix thoroughly. Slowly pour the dissolved gelatin into the cream cheese mixture while stirring constantly to ensure even distribution.
  6. Assemble the Cheesecake: Pour the cream cheese filling over the chilled graham cracker crust and smooth the top with a spatula. Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, to allow it to set properly.
  7. Prepare the Whipped Cream: In a chilled bowl, beat the whipping cream with powdered sugar until soft peaks form.
  8. Serve the Cheesecake: Once set, release the cheesecake from the pan rim. Spoon the chilled cranberry sauce over the top or serve it alongside. Garnish with whipped cream dollops before serving. Enjoy chilled.

Notes

  • You can prepare the cranberry sauce up to 2 days in advance and store it in the refrigerator.
  • For a firmer cheesecake, ensure not to skip the chilling time; overnight refrigeration yields the best texture.
  • Use full-fat cream cheese for rich texture and the best results.
  • If you prefer a less sweet crust, reduce the sugar in the graham cracker mixture slightly.
  • Make sure to bloom and dissolve the gelatin properly to ensure the cheesecake sets well without lumps.
  • Whipped cream can be sweetened to taste or substituted with a non-dairy alternative if desired.

Find it online: https://recipethrive.com/sweetened-condensed-milk-cranberry-cheesecake-recipe/