Cheesecake
From Sharon Jacob. Dense, rich, creamy, amazing.
- Yield: 8 1x
Ingredients
Units
Scale
Crust
- 1 1/2 cups finely crushed oreos or other cookie of your choice
- 1/4 cup melted butter
Filling
- 24 oz cream cheese
- 14 oz sweetened condensed milk
- 3 eggs
- 2 tsp vanilla
Instructions
Crust
- Combine and press into bottom of 9″ springform pan.
- Line outside of pan with 2 layers of tin foil – (make sure it’s water-tight)
- Place springform pan inside larger pan. (If this doesn’t work, you can put a pan of hot water on the lower rack of the oven, under the cheesecake)
Filling
- Beat cream cheese until fluffy.
- Add milk, beat until smooth.
- Add vanilla & eggs, beating well after each.
- Pour into ungreased, crusted pan.
Once filling is in springform pan:
- Pour hot water in bigger pan, about 1/2 way up the side of springform pan.
- Bake 60-65 minutes @ 350° F / 175° C
- Cool & refrigerate (overnight is best)