Why You’ll Love This Recipe
Indulge in the creamiest, dreamiest cheesecake ever! This condensed milk vanilla cheesecake is luxuriously smooth, rich, and perfectly sweetened with a velvety texture that melts in your mouth. The addition of condensed milk adds a luscious depth of flavor while keeping the filling irresistibly creamy. Plus, it’s surprisingly simple to make—no water bath required!
Ingredients
For the Cake:
1¾ cups all-purpose flour
1 cup granulated sugar
1 cup light brown sugar (packed)
¾ cup unsweetened natural cocoa powder
1½ tsp baking soda
¾ tsp salt
½ cup unsalted butter, melted
½ cup neutral oil (vegetable or canola)
2 large eggs + 1 egg yolk
2 tsp vanilla extract
1 cup buttermilk (room temperature)
½ cup hot coffee (or hot water)
For the Filling Base:
1 cup granulated sugar
5 tbsp all-purpose flour
¼ tsp salt
1 cup whole milk
For the Filling:
1 cup unsalted butter, softened
1 tsp clear or regular vanilla extract
Cooled filling base (from above)
For the Ganache:
8 oz semi-sweet chocolate, chopped
1 cup heavy cream
Instructions
Step 1: Make the Filling Base
In a saucepan, whisk together the sugar, flour, and salt. Slowly pour in the milk while whisking until smooth. Heat over medium, stirring constantly, until the mixture thickens into a pudding-like texture. Transfer to a bowl, press plastic wrap or wax paper onto the surface, and let cool completely.
Step 2: Bake the Cakes
Preheat your oven to 350°F (175°C). Grease and line two 8″ round cake pans.
In a large bowl, whisk together the flour, both sugars, cocoa powder, baking soda, and salt. Add the melted butter and oil, and mix until smooth. Stir in the eggs, yolk, and vanilla.
Add the buttermilk and stir to combine. Finally, carefully pour in the hot coffee and stir until you get a smooth, pourable batter.
Divide the batter evenly between the pans and bake for 33–35 minutes, or until a toothpick comes out with just a few moist crumbs. Cool in the pans for 15 minutes, then turn out onto a rack to cool completely.
Step 3: Finish the Filling
Once the filling base is cooled to room temp, beat the softened butter until fluffy. Gradually add the filling base one spoonful at a time, mixing well after each addition. Stir in the vanilla and whip until smooth and airy.
Chill in the fridge for 15–20 minutes while you prep the ganache.
Step 4: Make the Ganache
Place chopped chocolate and cream in a heatproof bowl. Microwave in 25-second intervals, stirring between each, until smooth and glossy. Let it cool until it thickens to a spreadable consistency.
Step 5: Assemble
Trim the tops of the cakes if needed to level. Place one layer on a serving plate and spread all of the filling on top — don’t worry if it squishes out a bit. Add the second cake layer and press gently. Smooth the sides with any extra filling that escaped.
Chill the stacked cake for 15 minutes, then spread ganache over the top and sides. Refrigerate for at least 15 more minutes before slicing.
Serving Suggestion
Serve chilled with fresh strawberries, whipped cream, or a dusting of powdered sugar. Perfect for celebrations or a decadent dessert night!
Conclusion
This condensed milk vanilla cheesecake is pure bliss—creamy, rich, and foolproof. Whether you’re a cheesecake lover or a beginner, this recipe guarantees perfection every time. Try it and watch it disappear!
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