Introduction

Condensed Milk Cake is a simple yet indulgent dessert with a creamy texture and a delightful caramel glaze. Its biscuit base gives it a cheesecake-like appearance, making it perfect for special occasions or an everyday treat.

A cheesecake with three clear layers sits on a white plate against a white marbled surface. The bottom layer is a thick, crumbly brown crust that looks slightly crunchy. Above that is a thick, creamy pale yellow middle layer that is smooth and dense. The top layer is a thin, golden brown baked surface, slightly darker at the edges, with a soft, shiny texture. One wedge is cut out, showing the clean edges of each layer. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g (1 ½ cups) Digestive or Graham biscuits, crushed
100g (½ cup) unsalted butter, melted (for the base)
1 can (14 oz) sweetened condensed milk
4 large eggs, at room temperature
½ cup (1 stick) unsalted butter, melted and cooled (for the batter)
1 ½ cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla extract
Pinch of salt
½ cup Dulce de Leche or thick caramel (to glaze the top)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and lightly grease an 8-inch springform pan to prepare for the base layer.
Step 2: Combine the crushed biscuits with 100g of melted butter until the mixture feels like wet sand. Press it firmly into the bottom of the pan to form an even base. Bake for 10 minutes, then remove and allow to cool.
Step 3: In a large bowl, whisk together the sweetened condensed milk and eggs until the mixture is smooth, silky, and slightly lighter in color, about 2 minutes.
Step 4: Slowly drizzle in the cooled ½ cup melted butter while whisking continuously, making sure the butter is cool enough to avoid cooking the eggs.
Step 5: Sift the flour, baking powder, and pinch of salt together. Gently fold the dry ingredients into the wet mixture using a spatula, mixing only until the dry streaks disappear to keep the cake tender.
Step 6: Pour the batter over the cooled biscuit base and smooth the top. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean and the top is golden.
Step 7: Let the cake cool completely in the pan before removing the springform sides to maintain clean edges. Once cooled, spread a thin layer of Dulce de Leche or thick caramel on top to mimic the golden finish of a cheesecake.

Tips & Variations

Use room temperature eggs to ensure a smooth batter and better rise.
For a richer flavor, substitute half of the all-purpose flour with cake flour.
If Dulce de Leche isn’t available, thick caramel sauce or a light spread of caramelized condensed milk works well as a glaze.
To add a subtle citrus note, incorporate a teaspoon of lemon or orange zest into the batter.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring the cake to room temperature before serving for the best texture and flavor. The caramel glaze may thicken when chilled but will soften slightly at room temperature.

How to Serve

A round cheesecake with one slice removed sits on a white plate. The cheesecake has two layers: a thick, smooth, pale yellow cream cheese layer in the middle, and a brown, crumbly crust at the bottom. The top of the cheesecake is golden brown with a slight shine and a smooth texture that curves evenly toward the edges. The white plate is set on a surface with a white marbled texture in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of unsalted butter?

Yes, you can use regular butter, but reduce or omit any added salt since salted butter will increase the overall saltiness of the cake.

Is a springform pan necessary for this cake?

A springform pan is recommended because it helps achieve the clean, sharp edges that give the cake a cheesecake-like look. If unavailable, use a regular cake pan and invert the cake gently after cooling.