Fridge cheesecake is a classic dessert that’s enjoyed by many. This recipe is simple and easy to make, so you can enjoy it any time of the year. Ingredients: For the crust: 1/2 cup (120 ml) all-purpose flour 1/4 teaspoon (1 ml) salt 3 tablespoons (45 ml) cold butter, cut into small pieces Filling: 8 oz (225 g) cream cheese, at room temperature 1/2 cup (120 ml) sugar 2 large eggs 1 tablespoon (15 ml) cornstarch 1 teaspoon vanilla extract Topping: Condensed milk Directions: For the crust: Combine flour and salt in a food processor and pulse to combine. Add butter and pulse until mixture resembles coarse crumbs. Press mixture into the bottom of an 8-inch (20 cm) pie pan. Bake at 400°F (200°C) for 10 minutes. Remove from oven and cool on a wire rack. For the filling: In a medium bowl, beat cream cheese until smooth. Add sugar and continue beating until mixture is light and fluffy. In a separate bowl, whisk together eggs, cornstarch, and
How to Make the Fridge Cheesecake Recipe
1 (8-inch) unbaked cake layer
6 tablespoons unsalted butter, at room temperature
⅓ cup all-purpose flour
2 cups granulated sugar
5 large eggs, beaten
2 teaspoons pure vanilla extract
Pinch of salt
Fridge Cheesecake Recipe Condensed Milk South Africa: Directions: Preheat the oven to 350 degrees F. Butter and flour one 8-inch unbaked cake layer. Cream together the butter and flour until light and fluffy. Add in the granulated sugar and continue beating until well combined. Add in the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and salt. Pour about 1/3 of the batter over the prepared cake layer (you may have some leftover batter). Bake for about 20 minutes or until a toothpick inserted into center comes out clean. Cool completely on a wire rack before assembling cheesecakes. Fridge Cheesecake Recipe Condensed Milk South Africa: To assemble your cheesecakes, place one cooled cake layer on a serving platter or cutting board. carefully spread 1/3 of the condensed milk over top of cake layer (save remaining condensed milk for later). Top with second cooled cake layer; spread remaining condensed milk over top of second cake layer. Gently press down on layers to evenly distribute condensed milk throughout cheesecake. Cut into 12 slices and serve immediately or store in an airtight container in the fridge for up to 3 days
Tips for Making Perfect Cheesecake Every Time
If you’re looking for a no bake cheesecake recipe that is sure to please, you’ll love this condensed milk version. This cheesecake has a fluffy and subtly sweetened crumb crust that is perfect for any time of year.
-1 8-inch Cheesecake or 9 inch springform pan, preheated to 350°F (175°C)
-1 cup (2 sticks) unsalted butter, at room temperature
-8 ounces cream cheese, at room temperature
-1 cup granulated sugar
-3 large eggs, beaten until light and airy
-2 teaspoons vanilla extract
-1/2 cup all purpose flour
-1/4 teaspoon salt
-3 cups whole milk, divided
Equipment: –Electric mixer –Fine mesh strainer –Large saucepan with cover –Knife –Parchment paper
Serving and storing fridge cheesecake
When it comes to fridge cheesecake recipes, there are many variations that can be made. This particular recipe is for a very simple and delicious cheesecake that can be easily stored in the fridge. The ingredients required are: 1 cup of graham crackers crumbs, 1/2 cup of sugar, 3 tablespoons butter, 2 eggs, 1/4 teaspoon salt, 2 cups of milk and 8 ounces of cream cheese.
To start off, preheat your oven to 350 degrees Fahrenheit. In a small bowl mix together the graham cracker crumbs and sugar until they are well combined. Then set aside.
In another bowl mix together the butter and eggs until they are well combined. Add in the salt and continue mixing until everything is smooth. Once everything is mixed together, add in the milk and cream cheese and mix until everything is fully combined.
Next spread out a layer of graham cracker mixture on the bottom of an 8×8 inch baking dish (or any other similar sized dish). Pour the cheesecake mixture over top of the graham cracker mixture and spread it out evenly with a spoon or your hands.
Bake for 25-30 minutes or until the cheesecake is firm to the touch (it should not be mushy at all). Allow to cool completely before serving. Enjoy!
1/2 cup unsalted butter, at room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Pinch of salt
2 large eggs, beaten
3/4 cup sugar
3/4 cup light brown sugar, packed
1 (8 ounce) container sour cream
1/2 cup condensed milk
Directions: Preheat oven to 350 degrees F. Butter an 8×8 inch baking dish. In a medium bowl, whisk together flour, baking powder and soda. Add salt and stir until well combined. In another bowl, combine eggs, sugars and sour cream. Pour wet ingredients into the dry ingredients mixture and stir until just blended. Pour batter into prepared dish. Bake for about 30 minutes or until a toothpick inserted into center comes out clean. Let cool before serving.
This recipe for fridge cheesecake is perfect to make if you want a cheesecake that is low in sugar and calories.
-1 8-inch pie crust
-3/4 cup graham cracker crumbs
-1/2 cup (1 stick) unsalted butter, melted
-3/4 cup granulated sugar
-2 large eggs, beaten
-1 teaspoon pure vanilla extract
-1 envelope unflavored gelatin
-1/2 cup cold water
-1 can (14 oz) sweetened condensed milk
Directions: Preheat oven to 375 degrees F (190 degrees C). Grease an 8×8 inch baking dish with butter. Mix together the graham cracker crumbs, melted butter and granulated sugar. Press mixture into the bottom and up the sides of the prepared pan. Bake for 5 minutes or until lightly browned. Cool on a wire rack. In a medium bowl, mix together the eggs, vanilla extract and gelatin until dissolved. Pour over crust; bake for 25 minutes or until set. Remove from oven to cool completely; cover and refrigerate for 4 hours or overnight. To prepare topping, heat condensed milk in a small saucepan over medium heat until hot but not boiling. Pour over cheesecake; spread evenly with a spoon. Gently peel off foil covering cake; let stand at room temperature for 30 minutes before serving.
Fridge cheesecake is a classic dessert that is often enjoyed by people all over the world. It is easy to make and it can be made with just a few simple ingredients. This recipe uses condensed milk which gives it a sweet and creamy texture.
You will need:
-1 cup of graham cracker crumbs
-6 tablespoons of butter, melted
-1/2 cup of sugar
-1 package (8 ounces) cream cheese, softened
-1 tablespoon of vanilla extract
-3 cups of full fat milk
-1 can (14 ounces) condensed milk
Here is a fridge cheesecake recipe that is perfect for those warm summer days. Condensed milk adds a richness and creaminess to the cheesecake, and the spices give it a fantastic flavor. Be sure to let the cheesecake cool completely before serving so that it doesn’t become too soft. Enjoy!