Milk Tart Cheesecake is a delightful fusion of two beloved desserts—South Africa’s iconic milk tart (Melktert) and the universally adored cheesecake. This indulgent treat features a smooth, creamy filling with a warm cinnamon spice, all sitting on a buttery shortbread crust. It’s the kind of dessert that evokes comfort and nostalgia, yet remains fresh and exciting with every bite. Whether you’re hosting a special event or simply treating yourself to something delicious, this Milk Tart Cheesecake will undoubtedly steal the show.
Why You’ll Love This Milk Tart Cheesecake?
This Milk Tart Cheesecake is the perfect combination of two classic desserts: the creamy, sweet filling of a milk tart with the rich, velvety texture of a cheesecake. What’s not to love?
- Creamy and Silky Texture: The filling is rich and smooth, thanks to the cream cheese and sweetened condensed milk. It’s the kind of dessert that practically melts in your mouth, leaving behind the comforting flavor of cinnamon and vanilla.
- Crispy Shortbread Crust: The shortbread crust adds the ideal balance of crunch and sweetness. It’s buttery and light, offering the perfect contrast to the smooth filling.
- Cinnamon Spice: The hint of cinnamon in the filling gives it that familiar milk tart flavor. The cinnamon sugar dusting on top is the finishing touch, delivering that familiar warmth that makes this dessert so satisfying.
- Beautiful and Elegant: This dessert has a lovely, elegant presentation with its creamy filling and delicate cinnamon dusting. It’s the perfect dessert to impress guests or to share with loved ones.
- Versatile: This cheesecake can be served as a special treat during the holidays or enjoyed year-round. The flavors are comforting enough for winter but light and fresh enough for a summer evening.
What You’ll Need
To make this Milk Tart Cheesecake, you’ll need the following ingredients:
For the Crust:
- 200g shortbread cookies (crushed)
- 100g unsalted butter (melted)
For the Filling:
- 500g cream cheese (softened)
- 150ml sweetened condensed milk
- 200ml whole milk
- 3 large eggs
- 1 tsp vanilla extract
- 1 tbsp cornstarch
- 1 tsp cinnamon powder
For the Topping:
- Cinnamon sugar (for dusting)
You’ll also need a springform pan (preferably 9 inches) for baking and chilling the cheesecake, as well as mixing bowls, a whisk, a spatula, and a rolling pin (if you need it to crush the cookies).
Step-by-Step Instructions
Step 1: Prepare the Crust
- Begin by preheating your oven to 160°C (320°F).
- In a food processor or a large bowl, crush the shortbread cookies into fine crumbs. You can do this by pulsing them in a food processor or by placing them in a ziplock bag and using a rolling pin to crush them.
- Once crushed, transfer the cookie crumbs to a bowl and add the melted butter. Stir until the crumbs are evenly coated in butter.
- Press the cookie-butter mixture into the base of a greased 9-inch springform pan, ensuring it’s even and firm.
- Bake the crust in the preheated oven for about 10 minutes or until lightly golden. Once done, remove it from the oven and allow it to cool while you prepare the filling.
Step 2: Prepare the Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy. This can take about 2-3 minutes.
- Add the sweetened condensed milk to the cream cheese, and beat until fully incorporated.
- Add the whole milk, eggs, vanilla extract, cornstarch, and cinnamon powder to the cream cheese mixture. Continue beating until the mixture is smooth and well combined.
- Once the filling is ready, pour it over the cooled crust, smoothing it out with a spatula to ensure even coverage.
Step 3: Bake the Cheesecake
- Bake the cheesecake in the preheated oven at 160°C (320°F) for about 45-50 minutes or until the center is set but still slightly wobbly. If the edges start to brown too quickly, you can cover the cheesecake loosely with foil to prevent overbaking.
- Once baked, turn off the oven and leave the cheesecake in the oven for 10 minutes to cool down slightly. This will help prevent cracking.
- After the 10 minutes, remove the cheesecake from the oven and let it cool to room temperature before transferring it to the fridge to chill for at least 4 hours, preferably overnight.
Step 4: Serve and Garnish
- After the cheesecake has chilled, dust the top lightly with cinnamon sugar. The cinnamon sugar will add a beautiful touch and enhance the flavors.
- Slice the cheesecake into wedges and serve. You can also add extra whipped cream or fresh berries for an added touch of elegance.
Tips for Success
- Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature before you start. This ensures a smooth and lump-free filling.
- Don’t Overmix: When preparing the filling, avoid overmixing it once the eggs are added. Overmixing can cause air bubbles that could result in cracks during baking.
- Prevent Cracking: To help prevent the cheesecake from cracking, bake it in a water bath. Place the springform pan inside a larger pan and fill the outer pan with hot water until it reaches halfway up the sides of the springform pan. This will create a gentle, even heat for baking.
- Chill Overnight: Let the cheesecake chill in the fridge for several hours, preferably overnight. This helps the flavors meld together and allows the cheesecake to set properly.
- Test for Doneness: The cheesecake is done when it’s slightly jiggly in the center but not liquid. It will firm up as it cools.
Variations to Try
- Nut Crust: Instead of using shortbread cookies, you can create a nutty crust by using crushed almonds, hazelnuts, or pecans. The nuts add a nice crunch and richness to the crust.
- Berries: Top the cheesecake with fresh berries like strawberries, blueberries, or raspberries for a burst of freshness and color.
- Chocolate Drizzle: If you’re a chocolate lover, drizzle melted dark or milk chocolate over the top for an added touch of decadence.
- Caramel Sauce: A drizzle of caramel sauce can also complement the cinnamon flavors, adding a warm, sweet note.
- Dairy-Free Option: For a dairy-free version, swap the cream cheese for a plant-based cream cheese alternative and use coconut milk or almond milk instead of whole milk.
Storing and Reheating
- Storing: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Make sure the cheesecake is completely cooled before refrigerating.
- Freezing: You can freeze the cheesecake for up to 2 months. To freeze, slice the cheesecake, wrap individual pieces in plastic wrap, and place them in a freezer-safe bag or container. Thaw in the refrigerator before serving.
- Reheating: While it’s not necessary to reheat cheesecake (it’s best served chilled), you can bring it to room temperature for 10-15 minutes before serving if you prefer it slightly warmer.
Frequently Asked Questions
Can I make the crust ahead of time?
Yes, you can prepare the crust ahead of time. Just store it in the fridge until you’re ready to fill it with the cheesecake mixture.
Can I substitute the sweetened condensed milk?
Sweetened condensed milk gives the filling a rich, sweet flavor. If you prefer, you can substitute it with regular sugar, but the taste and texture may change.
Why did my cheesecake crack?
Cracking can occur if the cheesecake is overbaked or if it cools too quickly. Make sure to follow the tips for preventing cracking and bake it at a lower temperature.
Can I make this recipe gluten-free?
Yes! You can use gluten-free shortbread cookies or substitute the crust with ground almonds for a gluten-free option.
The Final Word
This Milk Tart Cheesecake (Melktert-Inspired) is a show-stopping dessert that blends the best of two classic recipes into one creamy, delicious treat. Whether you’re a fan of cheesecakes or milk tarts, this recipe will surely satisfy your cravings. It’s the perfect dessert for any occasion, whether it’s a family dinner, a holiday gathering, or just because you deserve a little indulgence.
Enjoy the smooth, creamy filling, the buttery shortbread crust, and the warm cinnamon touch that brings it all together. This Milk Tart Cheesecake is one treat you’ll keep coming back to!