Easy 3 Ingredient Cheesecake: The Simplest Dessert Recipe

Lemon Rolls, bursting with sunshine and citrusy goodness, are about to become your new favorite treat! Imagine biting into a soft, pillowy roll, its delicate crumb infused with the bright, tangy flavor of fresh lemons, all topped with a luscious, creamy glaze. Are you drooling yet? I know I am just thinking about them!

While the exact origins of Lemon Rolls are a bit hazy, the concept of sweet rolls has been around for centuries, evolving across different cultures and culinary traditions. The addition of lemon, however, elevates these rolls to a whole new level of refreshing indulgence. Lemons themselves have a rich history, believed to have originated in Asia and gradually making their way to the Mediterranean and beyond, becoming a staple in countless cuisines.

But what is it about these delightful rolls that makes them so irresistible? It’s the perfect balance of sweet and tart, the incredibly soft texture, and the sheer joy that comes with each bite. They’re fantastic for breakfast, brunch, or even a delightful afternoon snack with a cup of tea. Plus, they’re surprisingly easy to make, making them a perfect baking project for both beginners and seasoned bakers alike. Get ready to fill your kitchen with the intoxicating aroma of lemon and create a batch of these heavenly rolls that everyone will adore!

this Recipe

Ingredients:

• Cream Cheese: 32 ounces (900g), full-fat, softened to room temperature. This is crucial for a smooth and creamy texture. Don’t skimp on the fat content!
• Sweetened Condensed Milk: 1 can (14 ounces or 400g). Make sure it’s sweetened condensed milk, not evaporated milk. They are not interchangeable!
• Eggs: 4 large, at room temperature. Room temperature eggs incorporate more easily and help create a lighter, airier cheesecake.

Preparing the Cheesecake Batter:

1. Preheat your oven to 325°F (160°C). This lower temperature is key to preventing cracks in your cheesecake. Trust me, patience is a virtue here!
2. Prepare your baking pan. I recommend using a 9-inch springform pan. Wrap the bottom of the pan tightly with heavy-duty aluminum foil. This will prevent water from seeping in during the water bath. If you don’t have heavy-duty foil, use two layers of regular foil.
3. Beat the cream cheese. In a large mixing bowl, beat the softened cream cheese with an electric mixer (either a stand mixer or a hand mixer) on medium speed until it’s completely smooth and creamy. This usually takes about 3-5 minutes. Make sure there are no lumps! Lumps will translate to a grainy cheesecake, and nobody wants that. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing.
4. Incorporate the sweetened condensed milk. Gradually pour in the sweetened condensed milk, mixing on low speed until just combined. Be careful not to overmix at this stage. Overmixing can incorporate too much air, which can cause the cheesecake to puff up and then collapse, leading to cracks.
5. Add the eggs. Add the eggs one at a time, mixing on low speed after each addition until just combined. Again, avoid overmixing! Mix until each egg is just incorporated before adding the next. This is probably the most important step to avoid cracks.
6. Check for lumps. Give the batter one final scrape down the sides and bottom of the bowl and mix on low for just a few seconds to ensure everything is evenly incorporated and there are no hidden lumps of cream cheese.

The Water Bath:

1. Prepare the water bath. Place the foil-wrapped springform pan inside a larger roasting pan. This roasting pan needs to be large enough to hold the springform pan with enough space around it to pour in the hot water.
2. Pour in the batter. Gently pour the cheesecake batter into the prepared springform pan.
3. Add the hot water. Carefully pour hot water into the roasting pan, around the springform pan, until the water reaches about halfway up the sides of the springform pan. The water bath helps to create a moist environment in the oven, which prevents the cheesecake from drying out and cracking.

Baking the Cheesecake:

1. Bake the cheesecake. Carefully transfer the entire roasting pan with the cheesecake and water bath to the preheated oven. Bake for 55-70 minutes, or until the edges of the cheesecake are set but the center still has a slight jiggle. The jiggle should be a slight wobble, not a liquid slosh.
2. Turn off the oven and let it rest. Once the baking time is up, turn off the oven and crack the oven door open slightly. Let the cheesecake sit in the oven for 1 hour to cool gradually. This is another crucial step to prevent cracking. The slow cooling process allows the cheesecake to set evenly and prevents it from shrinking too quickly.
3. Remove from the water bath. After 1 hour, carefully remove the roasting pan from the oven and take the springform pan out of the water bath. Let the cheesecake cool completely on a wire rack.

Chilling and Serving:

1. Chill the cheesecake. Once the cheesecake has cooled completely, cover it with plastic wrap and refrigerate it for at least 4 hours, or preferably overnight. This allows the cheesecake to fully set and develop its flavor.
2. Release from the springform pan. Before serving, carefully run a thin knife or offset spatula around the edge of the cheesecake to loosen it from the sides of the springform pan. Then, release the sides of the springform pan.
3. Serve and enjoy! Slice the cheesecake with a sharp knife and serve. You can serve it plain, or top it with your favorite toppings, such as fresh berries, whipped cream, chocolate sauce, or caramel sauce.

Tips for Success:

• Room Temperature Ingredients: Using room temperature cream cheese and eggs is essential for a smooth and creamy cheesecake. Cold ingredients don’t blend together as easily and can result in a lumpy batter.
• Don’t Overmix: Overmixing the batter incorporates too much air, which can cause the cheesecake to puff up and then collapse, leading to cracks. Mix only until the ingredients are just combined.
• The Water Bath is Key: The water bath creates a moist environment in the oven, which prevents the cheesecake from drying out and cracking. Don’t skip this step!
• Slow Cooling: Allowing the cheesecake to cool slowly in the oven and then in the refrigerator is crucial for preventing cracks. The slow cooling process allows the cheesecake to set evenly and prevents it from shrinking too quickly.
• Patience is a Virtue: This cheesecake requires some patience, but the results are well worth it! Don’t rush the process, and follow the instructions carefully.

Troubleshooting:

• Cracked Cheesecake: If your cheesecake cracks, don’t worry! It still tastes delicious. You can cover the cracks with toppings, such as whipped cream or fruit. To prevent cracks in the future, make sure to use a water bath, avoid overmixing, and cool the cheesecake slowly.
• Grainy Texture: A grainy texture can be caused by using cold cream cheese or overmixing the batter. Make sure to use room temperature cream cheese and mix only until the ingredients are just combined.
• Soggy Crust: A soggy crust can be caused by water seeping into the springform pan during the water bath. Make sure to wrap the bottom of the pan tightly with heavy-duty aluminum foil.

Variations:

• Lemon Cheesecake: Add 2 tablespoons of lemon zest and 2 tablespoons of lemon juice to the batter.
• Chocolate Cheesecake: Add 1/2 cup of unsweetened cocoa powder to the batter.
• Vanilla Cheesecake: Add 1 teaspoon of vanilla extract to the batter.
• Berry Cheesecake: Swirl in your favorite berry jam or compote into the batter before baking.

This recipe is incredibly simple, but the results are amazing. You’ll have a rich, creamy, and decadent cheesecake that everyone will love. Enjoy!

Conclusion:

So, there you have it! This easy 3 ingredient cheesecake isn’t just a recipe; it’s a gateway to effortless indulgence. I truly believe this is a must-try for anyone, regardless of your baking experience. It’s quick, it’s simple, and the results are unbelievably delicious. The creamy, tangy filling nestled on that perfectly crisp crust is a symphony of textures and flavors that will leave you wanting more.

Why is this cheesecake a must-try? Because it proves that you don’t need a laundry list of ingredients or hours in the kitchen to create something truly special. It’s the perfect dessert for a weeknight treat, a last-minute gathering, or even a sophisticated dinner party. Its simplicity is its strength, allowing the quality of the ingredients to truly shine. Plus, let’s be honest, who can resist a creamy, dreamy cheesecake that requires minimal effort?

Now, let’s talk serving suggestions and variations! While this cheesecake is divine on its own, there are endless ways to customize it to your liking. For a classic touch, top it with fresh berries like strawberries, raspberries, or blueberries. A drizzle of chocolate sauce or caramel adds a touch of decadence. If you’re feeling adventurous, try adding a swirl of fruit preserves or a sprinkle of chopped nuts.

For a more seasonal twist, consider using different toppings depending on the time of year. In the fall, a sprinkle of cinnamon and a dollop of apple pie filling would be amazing. In the winter, a dusting of powdered sugar and a few candied cranberries would be festive and delicious. And in the spring, a scattering of edible flowers would add a touch of elegance.

Another fun variation is to experiment with different extracts. A few drops of vanilla extract will enhance the classic cheesecake flavor, while almond extract will add a subtle nutty note. Lemon extract will brighten the flavor and add a refreshing zing. You could even try adding a hint of coffee extract for a mocha-inspired cheesecake.

If you’re looking for a lighter option, you can use light cream cheese and a sugar substitute. The texture might be slightly different, but the flavor will still be fantastic. You can also reduce the amount of sugar slightly without significantly impacting the outcome.

Don’t be afraid to get creative and experiment with different flavors and toppings. The possibilities are endless! This easy 3 ingredient cheesecake is a blank canvas, waiting for you to add your personal touch.

I’m so excited for you to try this recipe! I know you’re going to love it. It’s become a staple in my kitchen, and I’m confident it will become one in yours too.

So, go ahead, gather your ingredients, and get baking! I promise you won’t regret it. And when you do, please, please, please share your experience with me! I’d love to hear what you think, what variations you tried, and how much you enjoyed it. You can leave a comment below, tag me on social media, or even send me an email. I can’t wait to see your creations! Happy baking, and enjoy your delicious, effortless cheesecake! I am sure that this easy 3 ingredient cheesecake will become a family favorite.