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Cheesecake

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From Sharon Jacob. Dense, rich, creamy, amazing.

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

  1. Combine and press into bottom of 9″ springform pan.
  2. Line outside of pan with 2 layers of tin foil – (make sure it’s water-tight)
  3. 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

  1. Beat cream cheese until fluffy.
  2. Add milk, beat until smooth.
  3. Add vanilla & eggs, beating well after each.
  4. Pour into ungreased, crusted pan.

Once filling is in springform pan:

  1. Pour hot water in bigger pan, about 1/2 way up the side of springform pan.
  2. Bake 60-65 minutes @ 350° F / 175° C
  3. Cool & refrigerate (overnight is best)

Find it online: https://recipes.jordanprins.com/cheesecake/