Simple cheesecake is the best cheesecake! With a cookie (bastogne) crust and cream cheese and condensed milk topping, this is a winning pie.
Normally my photography style is more… Classic? I like to take pictures BEFORE we eat, not after a slice is gone. However, we were too impatient.. OOPS! Haha, I shared a slice for breakfast with my bf, mom and brother. Good start of my birthday!
When you visit my blog more often, you may notice that lately the way I post recipes has changed a bit. Down below you see my ‘old’ way: I used to use the Recipe Card plugin from Yumprint. In other blogs you see my ‘new’ way: I’m now using WP Recipe Maker!
I’ll quickly explain: the old plugin I used was having a lot of issues lately, with the server being down almost all the time. Server down meant I could type my recipe, but not save it… So annoying!
Which is why I decided to use Recipe Card instead. I really like the clean look and overall working method: I’m glad I switched!
So, why do some recipes still have the recipe card template? Well, I started writing this blog over a month ago… 😉 Some recipes are put on the blog within days, and other recipes stay in Drafts a little longer!
Onto the cheesecake part of this blog! This simply perfect pie was made for my birthday, and everybody absolutely loved it. It was the first time I made a cheesecake with condensed milk, but it’s definitely something I’d do more often!
This cheesecake is, in my humble opinion, the best ever because:
- It’s done in no time
- It’s highly customizable: add berries, chocolate, more cookies or other fruit if you like
- The bastogne cookies simply make the best crust
- The cream cheese and condensed milk together are super creamy, making a melt in your mouth cheesecake
- Everybody will love it!
Let’s get onto this recipe, shall we? I hope to see you again soon, thanks for visiting! X Vivian
- Cream cheese, 450g
- Condensed milk, 400g (1 can)
- Bastogne cookies*, 220g
- Butter, 150g (room temperature)
- Sugar, 1 spoonful
- Lemon juice, 2 spoonfuls
- Vanilla extract, 2 teaspoons
- Place the cookies in a plastic bag and mash to pieces with a rolling pin. You can use a food-processor too.
- Add this to a bowl together with the butter and sugar, and mix together well. Place this on the bottom of a pie mould with baking parchment and press tightly.
- In a large bowl, whip up the cream cheese with the lemon juice and vanilla. Add the condensed milk in small batches, making sure it's properly incorporated in the mixture.
- Pour the mixture on top of the cookie layer, and place in the fridge for at least 4 hours.
- Garnish with extra cookie crumbles, and enjoy!
- *: any other type of crunchy cookie would work too