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Creamy Sweetened Condensed Milk Cranberry Cheesecake Delight Recipe

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4.8 from 106 reviews

This Creamy Sweetened Condensed Milk Cranberry Cheesecake Delight features a luscious and tangy cranberry sauce layered atop a smooth and velvety cheesecake filling enhanced with sweetened condensed milk. The dessert rests on a buttery graham cracker crust and is topped with lightly sweetened whipped cream, creating a festive and indulgent treat perfect for holidays or special occasions.

Ingredients

For the Cranberry Sauce

  • 2 cups Cranberries, fresh or frozen
  • 3/4 cup Granulated Sugar (adjust based on tartness)
  • 1/2 cup Orange Juice (lemon juice can be a substitute)
  • 1 tablespoon Orange Zest (lemon zest is also an alternative)

For the Crust

  • 1 1/2 cups Graham Cracker Crumbs (digestive biscuits also work)
  • 1/2 cup Unsalted Butter, melted

For the Cheesecake Filling

  • 1 tablespoon Unflavored Gelatin, hydrated in water
  • 1/4 cup Water (cold and hot water kept separate)
  • 16 ounces Cream Cheese, at room temperature
  • 1 can Eagle Brand® Sweetened Condensed Milk
  • 1/4 cup Lemon Juice (lime juice can be an alternative)

For the Topping

  • 1 cup Whipping Cream (substitute with coconut cream for dairy-free)
  • 2 tablespoons Powdered Sugar (adjust sweetness to preference)

Instructions

  1. Prepare the Cranberry Sauce: In a medium saucepan, combine the cranberries, granulated sugar, orange juice, and orange zest. Cook over medium heat, stirring occasionally, until the cranberries burst and the mixture thickens slightly, about 10-12 minutes. Set aside to cool completely.
  2. Make the Crust: In a bowl, mix the graham cracker crumbs with the melted unsalted butter until evenly moistened. Press the mixture firmly into the bottom of a springform pan or 9-inch pie dish to form an even crust layer. Chill in the refrigerator while preparing the filling.
  3. Hydrate Gelatin: Sprinkle the unflavored gelatin over the cold water in a small bowl and let it sit for 5 minutes to bloom. Then, gently heat the gelatin mixture until it dissolves completely without boiling. Set aside to cool slightly.
  4. Prepare the Cheesecake Filling: In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy. Gradually add the sweetened condensed milk and continue mixing until fully combined and smooth. Mix in the lemon juice. Slowly fold the dissolved gelatin into the cream cheese mixture, ensuring it is evenly incorporated.
  5. Assemble the Cheesecake: Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to set firmly.
  6. Prepare the Topping: In a separate bowl, whip the whipping cream with powdered sugar until stiff peaks form. Spread or pipe the whipped cream over the set cheesecake.
  7. Add Cranberry Sauce: Spoon the cooled cranberry sauce evenly over the whipped cream topping, or serve it on the side according to preference.
  8. Serve and Enjoy: Slice the cheesecake with a warm knife (run under hot water and wiped dry) for clean cuts. Serve chilled and enjoy the creamy, tangy, and sweet flavors combined in this delightful dessert.

Notes

  • Use fresh or frozen cranberries; frozen should be thawed slightly for best results.
  • Adjust the sugar in the cranberry sauce to balance the tartness based on personal preference.
  • If you prefer a dairy-free version, substitute cream cheese and whipping cream with coconut-based alternatives.
  • Make sure the cream cheese is at room temperature to avoid lumps in the filling.
  • Allow sufficient chilling time for the cheesecake to set properly before topping and serving.
  • The crust can be made with digestive biscuits if graham crackers are unavailable.

Find it online: https://crispcharm.com/creamy-sweetened-condensed-milk-cranberry-cheesecake-delight-recipe/