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Slice with a warm knife for clean cuts.
Keep refrigerated in an airtight container for up to 3–4 days.
Can be served in individual portions using small jars or glasses.
Variations
Chocolate Cheesecake: Melt 100 g chocolate and fold into the filling for a chocolate version.
Berry Swirl: Mix ½ cup berry puree into the filling before chilling.
Nutty Crust: Add ¼ cup finely chopped nuts to the crust for extra crunch.
FAQ
1. Can I use low-fat cream cheese?
Yes, though the cheesecake will be slightly less creamy and rich.
2. Do I need gelatin to set the cheesecake?
No. The combination of cream cheese and sweetened condensed milk is enough to firm it up in the fridge.
3. Can this be made ahead?
Absolutely. It’s perfect for making a day or two in advance—the flavors develop even better after resting.
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