Cheesecake lovers, get ready to discover a delightful twist with our Milnot Cheesecake recipe. Milnot, a rich and creamy evaporated milk, adds a smooth texture and subtle sweetness that elevates this classic dessert to a whole new level. It’s perfect for those who want a luscious cheesecake without the fuss.
Ingredients
To create our Milnot Cheesecake, we use carefully selected ingredients that balance flavor and texture perfectly. Each component plays a crucial role in making this dessert rich, creamy, and unforgettable.
Crust Ingredients
Our cheesecake’s foundation is a buttery, crunchy crust that complements the smooth filling.
- 1 ½ cups graham cracker crumbs, finely crushed
- ⅓ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling Ingredients
The filling showcases Milnot evaporated milk, lending it a velvety texture and subtle sweetness.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Cream cheese | 24 oz (3 packages) | Softened to room temperature |
| Granulated sugar | 1 cup | — |
| Eggs | 3 large | At room temperature |
| Milnot evaporated milk | 1 (12 oz) can | — |
| Vanilla extract | 1 teaspoon | Pure, for best flavor |
| Sour cream | ½ cup | — |
Topping Ingredients
For a classic finish, our topping is simple yet flavorful.
- 1 cup sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Each ingredient in our Milnot Cheesecake Recipe enhances the layers of taste and texture, making this dessert a celebration of creamy indulgence and satisfying crunch.
Equipment Needed
To create the perfect Milnot Cheesecake, having the right equipment is essential for achieving a smooth texture and even baking. Below is the list of tools we use to prepare this creamy dessert with precision and ease.
| Equipment | Purpose |
|---|---|
| 9-inch springform pan | Ensures easy removal of cheesecake without damaging its sides |
| Mixing bowls | For combining crust and filling ingredients smoothly |
| Electric mixer (hand or stand) | Whips the cream cheese and Milnot mixture to a creamy consistency |
| Measuring cups and spoons | Accurate measurement of both dry and wet ingredients |
| Rubber spatula | Scrapes down bowl sides to incorporate ingredients evenly |
| Oven thermometer | Guarantees precise baking temperature for a perfectly set cheesecake |
| Cooling rack | Allows the cheesecake to cool evenly preventing soggy crust |
| Saucepan | Optional; for warming any topping ingredients if desired |
Tip: Using a springform pan is crucial since cheesecake’s delicate texture requires careful handling. The electric mixer ensures a lump-free, silky filling. Precise measurements and temperature control produce consistent results every time we make our Milnot Cheesecake.
By preparing these essential tools beforehand, we set ourselves up for smooth execution and delicious results.
Prep Work
Before we begin assembling our Milnot Cheesecake, let’s focus on the essential prep work. Proper preparation ensures a smooth baking process and a flawless final dessert.
Preparing the Crust
To start, we need to prepare a buttery graham cracker crust that will serve as the sturdy foundation for our cheesecake.
- Crush 1 1/2 cups of graham cracker crumbs until fine; this creates the perfect texture for binding.
- Combine the crumbs with 1/4 cup granulated sugar to add subtle sweetness.
- Melt 6 tablespoons unsalted butter, then mix it thoroughly with the crumbs and sugar until the mixture becomes evenly moist.
- Press this mixture firmly into the bottom of a 9-inch springform pan, using the back of a spoon or a flat-bottomed glass for an even layer.
- Place the crust in the refrigerator for at least 15 minutes to set before adding the filling.
This chilling step prevents the crust from crumbling when we pour the filling on top, ensuring a clean, professional finish.
Preparing the Filling
Next, we focus on creating our signature creamy filling enriched with Milnot evaporated milk.
- Begin by softening 24 ounces (3 packages) of cream cheese to room temperature for smooth blending.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until it is light and fluffy.
- Gradually add 1 can (12 oz) of Milnot evaporated milk, mixing well to incorporate its rich creaminess.
- Add 1 cup granulated sugar slowly, continuing to beat until fully dissolved and smooth.
- Beat in 4 large eggs one at a time, ensuring each egg is fully incorporated before adding the next, maintaining a consistent texture.
- Stir in 1 teaspoon pure vanilla extract for depth of flavor.
- Use a rubber spatula to scrape the sides of the bowl and fold the mixture gently once more to guarantee an even blend.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Cream Cheese | 24 oz (3 packages) | Softened to room temp |
| Milnot Evaporated Milk | 1 can (12 oz) | Ready to mix |
| Granulated Sugar | 1 cup | Measured |
| Large Eggs | 4 | Room temp |
| Pure Vanilla Extract | 1 tsp | Measured |
Once our filling is thoroughly prepared, we pour it gently over the chilled crust and smooth the top with a spatula, ready for baking.
Directions
Follow these precise steps to assemble and bake our Milnot Cheesecake to perfection. Each stage ensures a smooth, creamy, and rich result that highlights the unique qualities of Milnot evaporated milk.
Making the Crust
- Preheat our oven to 350°F (175°C).
- In a medium bowl, combine:
- 1 1/2 cups of finely crushed graham crackers
- 1/4 cup granulated sugar
- 1/3 cup melted unsalted butter
- Stir the mixture until the crumbs are evenly coated and resemble wet sand.
- Press the crust mixture firmly and evenly into the bottom of a 9-inch springform pan.
- Bake the crust for 8 minutes until it is golden and set.
- Remove from the oven and allow it to cool completely before adding the filling; this step prevents crust sogginess.
Preparing the Cheesecake Filling
- Soften 16 ounces cream cheese at room temperature until smooth.
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until creamy and free of lumps.
- Gradually add:
- 1 can (12 ounces) of Milnot evaporated milk
- 1 cup granulated sugar
- 3 large eggs, beaten
- 2 teaspoons pure vanilla extract
- Beat all ingredients until the batter is smooth and fully combined, stopping to scrape down the sides with a rubber spatula.
- Be careful to avoid overmixing; this helps maintain a dense, creamy texture.
- Pour the filling evenly over the cooled graham cracker crust in the springform pan.
Baking the Cheesecake
| Step | Detail |
|---|---|
| Oven temperature | 325°F (163°C) |
| Baking time | 50 to 60 minutes |
| Pan placement | Center rack of the oven |
| Doneness check | Slight jiggle in the center but edges set |
- Place the filled springform pan on the center rack of the preheated oven.
- Bake for 50 to 60 minutes until the edges are set and the center slightly jiggles when gently shaken.
- To prevent cracking, avoid opening the oven door during baking.
- Once done, turn off the oven and leave the cheesecake inside for an additional hour with the door ajar for gentle cooling—this prevents sudden temperature changes.
Cooling and Setting
- Remove the cheesecake from the oven and cool on a wire rack for 1 hour.
- After cooling, cover the springform pan loosely with plastic wrap.
- Refrigerate the cheesecake for at least 4 hours or preferably overnight to allow complete setting.
- Before serving, run a thin knife around the edges to loosen the cheesecake from the pan.
- Release the sides of the springform pan and remove to reveal a perfectly smooth and creamy Milnot Cheesecake ready to enjoy.
By carefully following these directions, we’ll create a dessert that perfectly balances rich flavor and creamy texture, showcasing the unique qualities of Milnot evaporated milk.
Serving Suggestions
To fully enjoy our Milnot Cheesecake, thoughtful serving enhances every bite. Here are some tried-and-true ideas to elevate the experience:
- Chill the cheesecake thoroughly before slicing. We recommend refrigerating for at least 4 hours or preferably overnight to set the texture perfectly.
- Use a hot, clean knife dipped in hot water and wiped dry before each cut. This technique helps achieve clean, smooth slices without cracking.
- Serve slices on a chilled plate to maintain the cheesecake’s cool, creamy texture.
Complementary Toppings and Garnishes
Pairing the rich and creamy flavor of our Milnot Cheesecake with these toppings brings a vibrant contrast and luxurious finish:
| Topping | Description | Serving Tips |
|---|---|---|
| Fresh Berries | Strawberries, raspberries, or blueberries add fresh tart sweetness. | Arrange atop or serve on the side in a small bowl. |
| Whipped Cream | Lightly sweetened whipped cream balances richness with airy texture. | Pipe decorative rosettes on slices or dollop elegantly. |
| Caramel Drizzle | A warm, buttery caramel sauce adds decadent sweetness. | Drizzle just before serving for a glossy finish. |
| Chocolate Shavings | Dark or milk chocolate shavings enhance the milky notes with subtle bitterness. | Sprinkle over whipped cream or directly on the cheesecake. |
| Mint Leaves | Adds a refreshing herbal aroma and brightens the presentation. | Nestle a few leaves beside each slice for contrast. |
Beverage Pairings
Our Milnot Cheesecake pairs beautifully with these beverages, creating a harmonious dessert experience:
- A strong cup of black coffee to cut through the sweetness and cleanse the palate.
- A glass of dessert wine such as Sauternes or Moscato that complements the creamy texture and sweet notes.
- For a non-alcoholic option, a sparkling water with lemon refreshes and lightens the finish between bites.
Presentation Tips
- Serve individual slices on white or pastel-colored plates to highlight the cheesecake’s creamy ivory hue.
- Garnish plates with a small drizzle of berry coulis or caramel along the edge to frame the slice elegantly.
- For parties or gatherings, consider a cheesecake platter decorated with whole fresh berries and sprigs of mint for visual appeal.
We find that these serving strategies highlight the unique richness from Milnot evaporated milk, enhancing both the flavor and aesthetic appeal of our cheesecake.
Storage Tips
To preserve the rich creaminess and delicate texture of our Milnot Cheesecake, proper storage is essential. Follow these guidelines to keep your cheesecake fresh and flavorful:
- Cool Completely Before Storing
Allow the cheesecake to cool at room temperature for at least 1 hour after baking. This prevents condensation from making the crust soggy when refrigerated.
- Wrap Tightly
Use plastic wrap or aluminum foil to cover the cheesecake securely. For added protection, place the wrapped cheesecake in an airtight container to prevent it from absorbing other fridge odors.
- Refrigerate for Optimal Freshness
Store the cheesecake in the refrigerator at a consistent temperature of 38°F–40°F (3°C–4°C). The cold environment sets the creamy filling and maintains its signature smooth texture.
| Storage Method | Duration | Notes |
|---|---|---|
| Refrigerated | Up to 5 days | Keep tightly covered to maintain moisture. |
| Frozen (Whole) | Up to 2 months | Wrap in plastic wrap + foil to avoid freezer burn. |
| Frozen (Slices) | Up to 1 month | Individually wrap slices for convenience. |
- Freezing for Longer Storage
If we need to store the cheesecake beyond five days, freezing is a great option. Before freezing, chill the cheesecake fully then wrap it in plastic wrap followed by aluminum foil. Thaw it overnight in the fridge to maintain its texture.
- Serving from Storage
When ready to serve, allow refrigerated cheesecake to sit at room temperature for 15-20 minutes to soften slightly and release its full flavor. For defrosted cheesecake, serve chilled or at room temperature depending on preference.
Conclusion
Crafting a Milnot Cheesecake brings a delightful twist to a classic favorite, giving it that rich and creamy texture we all love. With the right ingredients and tools, baking this dessert becomes an enjoyable and rewarding experience.
By following the steps carefully and paying attention to details like chilling and serving, we ensure every bite is smooth and flavorful. Whether for special occasions or simple indulgence, this cheesecake recipe is sure to impress and satisfy.
Frequently Asked Questions
What is Milnot, and why is it used in this cheesecake recipe?
Milnot is a rich, creamy evaporated milk that adds moisture, sweetness, and smooth texture to the cheesecake, making it richer and creamier than regular recipes.
What are the key ingredients in the Milnot Cheesecake?
The main ingredients include a buttery graham cracker crust, cream cheese, Milnot evaporated milk, eggs, sugar, vanilla extract, and a simple sour cream topping.
Why is a springform pan recommended for baking this cheesecake?
A 9-inch springform pan allows easy removal of the delicate cheesecake without damaging its edges, ensuring a clean, professional presentation.
How should I prepare the graham cracker crust?
Crush graham crackers finely, mix with sugar and melted butter, press evenly into the pan, and chill to firm up before adding the filling.
How do I ensure the cheesecake filling is smooth and creamy?
Soften cream cheese fully, then use an electric mixer to blend with Milnot, eggs, sugar, and vanilla until smooth, but avoid overmixing to prevent cracking.
What is the ideal baking temperature and time for this cheesecake?
Bake at a moderate temperature (typically around 325°F) for about 50-60 minutes, or until the edges are set but the center slightly jiggles.
How long should I cool and refrigerate the cheesecake before serving?
Cool at room temperature, then refrigerate for at least 4 hours, preferably overnight, to let the cheesecake set properly and develop flavor.
What are some topping suggestions for serving this cheesecake?
Serve with fresh berries, whipped cream, caramel drizzle, chocolate shavings, or mint leaves to complement the rich Milnot flavor.
How should I store leftover cheesecake to keep it fresh?
Wrap tightly in plastic wrap or foil and refrigerate at 38°F–40°F (3°C–4°C) for up to 5 days, or freeze whole or in slices for longer storage.
Can I freeze the Milnot Cheesecake, and for how long?
Yes, freeze whole for up to 2 months or sliced for up to 1 month. Thaw in the fridge before serving for best texture and flavor.