Name: 3-ingredient cheesecake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: 1
Ingredients: 125g Granita biscuits (see notes); 395g can sweetened condensed milk (see notes); 750g cream cheese, at room temperature

3-ingredient cheesecake

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Prep Time:
30 minutes

Cook Time:
50 minutes

Total Time:
80 minutes

Indulgent 3-Ingredient Cake: Combine granita biscuits with condensed milk, refrigerate for 6 hours. Optional: add vanilla extract or citrus zest to cheese mixture for extra flavor.

Ingredients:

125g Granita biscuits (see notes)
395g can sweetened condensed milk (see notes)
750g cream cheese, at room temperature

Instructions:

Preheat your oven to 200C/180C fan forced. Grease and line a 20cm round springform pan base and sides with baking paper for easy release.
Pulse biscuits in a food processor until finely crushed. Transfer to a large bowl. Mix in 60ml (1⁄4 cup) of sweetened condensed milk until fully incorporated. Spread biscuit mixture into prepared pan and press firmly with a flat-bottomed glass. Bake for 10 minutes until lightly golden. Let it cool before serving.
Lower the oven temperature to 170C/150C fan forced. In a large bowl, combine the cream cheese and remaining sweetened condensed milk, using electric beaters to mix until smooth.
Drizzle the creamy cheese mixture onto the biscuit base. Bake for 40 minutes or until the cheesecake is firm yet slightly jiggly in the middle. Turn off the oven and let the cheesecake cool with the door cracked open to prevent cracks. Chill in the fridge for at least 6 hours, or overnight, for the perfect set.

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