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Cheesecake with Powdered Milk

A smooth and creamy cheesecake made with powdered milk, perfect for any occasion. This dessert balances richness and sweetness, making it a delightful finish to any meal.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 400 g 400 g butter biscuits Can substitute with graham cracker crumbs or chocolate cookies
  • 140 g 140 g butter, melted
For the filling
  • 6 large 6 large eggs (L) Separate yolks and whites
  • 1 cup 1 cup (220 g) caster sugar
  • 16 g 16 g (1 packet) vanilla sugar
  • 1 kg 1 kg (2.2 lbs) ground cheese from a bucket Use smooth and creamy cheese
  • 2 packages 2 packages sugar-free cream pudding
  • 180 ml 3/4 cup (180 ml) oil
  • 375 ml 1.5 cups (375 ml) milk
  • 150 g 1.5 cups (150 g) powdered milk
  • to taste Powdered sugar for sprinkling on top

Method
 

Preparation
  1. Take all ingredients out of the refrigerator a few hours in advance to reach room temperature.
  2. Lightly grease a baking pan measuring 23 cm x 37 cm (9 in x 14.5 in) and line with baking paper.
  3. Crush the butter biscuits until fine crumbs form.
  4. Mix the melted butter into the crushed biscuits until it resembles wet sand and spread it across the bottom of the pan.
Mixing
  1. In a mixing bowl, beat egg yolks, caster sugar, and vanilla sugar until fluffy and light.
  2. Gradually add ground cheese, then sift in the cream pudding, mixing until smooth.
  3. Add the oil and mix on low speed, then gradually add milk and powdered milk until well combined.
  4. In a separate bowl, beat egg whites with a pinch of salt until stiff peaks form, then fold them into the cheese mixture gently.
Baking
  1. Pour the creamy cheese mixture over the biscuit base and spread it evenly.
  2. Place an ovenproof dish filled with water on the bottom shelf of the oven for steam and bake at 180°C (356°F) for 1 hour.
  3. Leave cheesecake in the turned-off oven for 30 minutes, then let it cool completely at room temperature.
Serving
  1. Sprinkle cheesecake with powdered sugar before serving.
  2. Slice into squares or rectangles and serve with whipped cream or fresh fruit.

Notes

Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days. Can freeze for up to 3 months, well wrapped.