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Milk Tart Cheesecake

Emily Parker
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings 10 slices
Calories 420 kcal

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.