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Milk Tart Cheesecake is a delightful fusion of two beloved desserts: the classic South African milk tart (melktert) and creamy cheesecake. This dessert features a spiced crust, a smooth custard-like cheesecake filling, and a dusting of cinnamon on top. Perfect for special occasions or a sweet treat, this recipe is easy to make and sure to impress. Below is a detailed recipe with step-by-step instructions, variations, and tips to help you create the perfect Milk Tart Cheesecake.

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Ingredients

For the Crust:

• 1 1/2 cups digestive biscuits or graham crackers, crushed
• 1/4 cup unsalted butter, melted
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the Cheesecake Filling:

• 16 oz (450g) cream cheese, softened
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 large eggs
• 1/4 cup all-purpose flour
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the Topping:

• 1/4 cup powdered sugar
• 1 tsp ground cinnamon

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Preparation

Step 1: Preheat and Prepare

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: Make the Crust

1. In a medium bowl, mix the crushed biscuits, melted butter, cinnamon, and nutmeg until well combined.
2. Press the mixture firmly into the bottom of the prepared pan. Use the back of a spoon or a measuring cup to create an even layer.
3. Bake for 10 minutes, then remove from the oven and let cool while you prepare the filling.

Step 3: Make the Cheesecake Filling

1. In a large bowl, beat the cream cheese, granulated sugar, and brown sugar until smooth and creamy.
2. Add the milk, heavy cream, eggs, flour, vanilla extract, cinnamon, and nutmeg. Mix until fully combined and smooth.
3. Pour the filling over the cooled crust and smooth the top with a spatula.

Step 4: Bake the Cheesecake

1. Place the springform pan in a larger baking dish. Fill the dish with hot water until it reaches halfway up the sides of the springform pan (this is the water bath).
2. Bake for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
3. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
4. Remove from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight.

Step 5: Add the Topping

1. In a small bowl, mix the powdered sugar and cinnamon.
2. Dust the top of the cheesecake with the cinnamon-sugar mixture.

Step 6: Serve and Enjoy

1. Remove the cheesecake from the springform pan and slice.
2. Serve chilled and enjoy!

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Variations

• Chocolate Twist: Add 1/4 cup cocoa powder to the crust or drizzle melted chocolate over the cheesecake.
• Citrus Flavor: Add 1 tbsp of orange or lemon zest to the filling for a citrusy twist.
• Gluten-Free: Use gluten-free biscuits for the crust and a gluten-free flour blend for the filling.
• Vegan Option: Use vegan cream cheese, plant-based milk, and a flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).

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Cooking Notes

• For a smoother filling, ensure all ingredients are at room temperature before mixing.
• Avoid overmixing the filling to prevent air bubbles.
• Let the cheesecake cool completely before adding the topping to prevent melting.

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Serving Suggestions

• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea for a delightful dessert experience.
• Perfect for birthdays, holidays, or any special occasion.

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Tips

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• To freeze, wrap the cheesecake (without the topping) in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator and add the topping before serving.
• Use high-quality cream cheese for the best flavor and texture.

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Prep Time:

• 20 minutes

Baking Time:

• 45-50 minutes

Chilling Time:

• 4 hours (or overnight)

Total Time:

• About 5.5 hours

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Nutritional Information (per slice, serves 12):

• Calories: 350
• Protein: 6g
• Sodium: 250mg
• Fat: 22g
• Carbohydrates: 30g
• Fiber: 1g

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FAQs

1. Can I use a different type of crust?
   Yes, you can use a graham cracker crust or a shortbread crust instead.
2. What if I don’t have a springform pan?
   Use a regular 9-inch cake pan lined with parchment paper. Be careful when removing the cheesecake.
3. Can I make this ahead of time?
   Yes, you can prepare the cheesecake a day in advance and refrigerate it until ready to serve.
4. Is the cheesecake filling too sweet?
   Adjust the sugar to your taste. You can reduce the sugar by 1-2 tbsp if preferred.

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Conclusion

Milk Tart Cheesecake is a creamy, flavorful, and easy-to-make dessert that combines the best of milk tart and cheesecake. With its spiced crust, custard-like filling, and cinnamon topping, it’s sure to become a favorite. Enjoy making and sharing this delicious recipe!

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