Conny Onny Baked Cheesecake

Preparation time: 10min + 5min Cooking time: 1hr + 1hr cooling time Serves: 8-12


A creamy baked cheesecake, using condensed milk instead of sugar ... comparable to the New York cheesecake (if I must say so myself ;).


  • STEP 1
  • > 75g butter, melted
  • > 175g digestive biscuits
  • > 1 tbsp maple syrup
  • STEP 2
  • > 225g philadelphia cheese or other cream cheese, softened
  • > 2 eggs
  • > 400g sweetened condensed milk
  • > 2 tsp vanilla extract
  • STEP 3
  • > 50g butter, softened
  • > 50g icing sugar
  • > 100g dulce de leche (shop bought)
  • OR
  • > Cook a can of condensed milk in boiling water for 1hr until the condensed milk is a caramel colour and very thick. If using this method, then skip the butter and icing and just spread a layer ontop of the cheesecake.



  • Preheat oven to 150 celsius.
  • Put digestive biscuits in a sealable bag and crush using a rolling pin.
  • Melt butter over low heat or in microwave.
  • Mix the biscuit crumbs with the melted butter and maple syrop.
  • Press evenly on bottom of 9 inch pie pan.
  • Refrigerate.


  • In large mixing bowl, beat cream cheese until fluffy.

  • Gradually add sweetened condensed milk, beating until smooth.

  • Add vanilla and eggs, mix well.

  • Pour ontop of biscuits base..

  • Bake for 1 hour, turn off oven but leave cheesecake in over for an additonal hour.

  • Refrigerate at least 6 hours until firm.


  • beat the butter, icing sugar & dulce de leche together.
  • pour over top of cooled cheesecake to create a glaze.



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