Milk Tart Cheesecake is the delicious fusion of two iconic desserts: the rich creaminess of a classic cheesecake and the cinnamon-kissed warmth of traditional South African milk tart. I first made this for a holiday gathering and it disappeared before I even had a second slice. Since then, it's been a favorite for family events and cozy dinners alike.
This dessert delivers all the creamy texture and comforting flavor you crave, layered over a buttery biscuit base and topped with a signature cinnamon dusting. It’s simple to make, but the result is utterly irresistible.
Why You’ll Love This Recipe
- Fusion of Two Favorites: Combines the richness of cheesecake with the nostalgic flavor of milk tart.
- Ultra Creamy Texture: Thick, luscious, and smooth.
- Warm Cinnamon Finish: The perfect spice note to complement the sweetness.
- Simple Ingredients: Mostly pantry staples and easy-to-find items.
- Elegant Presentation: A show-stopper for any table.
- Make-Ahead Friendly: Perfect for prepping a day in advance.
Ingredients You'll Need
- 200g digestive biscuits, crushed
- 100g butter, melted
- 500g cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup milk
- 2 tablespoons cornstarch
- Ground cinnamon, for dusting
Substitution Tips:
- Use graham crackers or Marie biscuits if digestive aren’t available.
- For a lighter version, substitute part of the cream cheese with Greek yogurt.
- Add a touch of nutmeg or almond extract for variation.
Step-by-Step Instructions
Step 1: Prepare the Pan and Crust
Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
In a bowl, combine crushed biscuits with melted butter until well mixed. Press firmly into the bottom of the pan to form a crust. Chill while you make the filling.
Step 2: Make the Cream Cheese Batter
In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Mix in the vanilla extract.
Add the eggs one at a time, beating just until incorporated. Do not overmix.
Step 3: Prepare the Milk Mixture
In a small saucepan, whisk together the milk and cornstarch. Cook over medium heat, stirring constantly, until thickened slightly (about 3–4 minutes). Let cool slightly.
Step 4: Combine and Pour
Gradually stir the cooled milk mixture into the cream cheese batter until fully combined and smooth.
Pour the mixture over the chilled crust. Tap the pan gently on the counter to remove air bubbles.
Step 5: Bake and Cool
Bake for 50–55 minutes, or until the center is just set and edges are lightly golden.
Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
Step 6: Finish and Serve
Before serving, dust the top generously with ground cinnamon.
Optional: Garnish with a dollop of whipped cream or a cinnamon stick for flair.
Serving and Storage Tips
Serve chilled, straight from the fridge. This cheesecake slices beautifully after a long chill and tastes even better the next day. Store covered in the refrigerator for up to 5 days.
To freeze, wrap slices individually and store for up to 1 month. Thaw in the fridge overnight.
Helpful Notes
- Let Milk Cool Slightly: Prevents curdling when added to the cream cheese.
- Don’t Overbake: The center should still jiggle slightly when removed.
- Chill Thoroughly: At least 4 hours, but overnight gives best results.
- Room Temp Ingredients: Ensures smooth blending with no lumps.
Frequently Asked Questions
- Can I make this ahead of time?
Yes! It’s perfect for prepping a day in advance. - Can I use low-fat cream cheese?
You can, but the texture will be slightly less rich. - Why is my cheesecake cracked?
This can happen if it cools too quickly or is overbaked. Letting it cool gradually helps. - Can I skip the cinnamon?
It’s traditional for milk tart, but feel free to leave it off or swap it for nutmeg. - How do I know when it’s done?
The center should be just set with a slight jiggle. - Can I add a topping?
Yes! Try whipped cream, fresh berries, or a drizzle of caramel.
Final Thoughts
Milk Tart Cheesecake is a beautiful blend of two beloved desserts, combining the creamy decadence of cheesecake with the sweet, spiced charm of milk tart. Whether for a holiday, celebration, or weekend indulgence, this dessert is sure to wow your guests.
Have you tried this cheesecake twist? I’d love to know your favorite variation or topping!
Milk Tart Cheesecake
Ingredients
- 200 g digestive biscuits crushed
- 100 g butter melted
- 500 g cream cheese softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 eggs
- 1 cup milk
- 2 tablespoons cornstarch
- Ground cinnamon for dusting
Substitution Tips:
- Use graham crackers or Marie biscuits if digestive aren’t available.
- For a lighter version substitute part of the cream cheese with Greek yogurt.
- Add a touch of nutmeg or almond extract for variation.
Instructions
Step 1: Prepare the Pan and Crust
- Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan.
- In a bowl, combine crushed biscuits with melted butter until well mixed. Press firmly into the bottom of the pan to form a crust. Chill while you make the filling.
Step 2: Make the Cream Cheese Batter
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Mix in the vanilla extract.
- Add the eggs one at a time, beating just until incorporated. Do not overmix.
Step 3: Prepare the Milk Mixture
- In a small saucepan, whisk together the milk and cornstarch. Cook over medium heat, stirring constantly, until thickened slightly (about 3–4 minutes). Let cool slightly.
Step 4: Combine and Pour
- Gradually stir the cooled milk mixture into the cream cheese batter until fully combined and smooth.
- Pour the mixture over the chilled crust. Tap the pan gently on the counter to remove air bubbles.
Step 5: Bake and Cool
- Bake for 50–55 minutes, or until the center is just set and edges are lightly golden.
- Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.
Step 6: Finish and Serve
- Before serving, dust the top generously with ground cinnamon.
- Optional: Garnish with a dollop of whipped cream or a cinnamon stick for flair.
Notes
- Let Milk Cool Slightly: Prevents curdling when added to the cream cheese.
- Don’t Overbake: The center should still jiggle slightly when removed.
- Chill Thoroughly: At least 4 hours, but overnight gives best results.
- Room Temp Ingredients: Ensures smooth blending with no lumps.
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