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Condensed Milk Cheesecake with Ovaltine Crust

From: Cook Real Hawai'i
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Ingredients
  

  • Butter For greasing
  • 1 1/4 cups Vanilla Wafers Finely crusted
  • 1/2 cup Ovaltine powder, plus 2 tbsp for garnish
  • 8 tbsp Unsalted Butter
  • Salt
  • 3 tbsp Sugar
  • 16 oz Cream Cheese Room Temperature
  • 1/2 cup Sour Cream
  • 1 (13.5oz) can Sweetened condensed milk
  • 3 Large Eggs
  • 2 tbsp Lemon Juice

Instructions
 

Crust

  • Preheat the oven to 325 degrees. Grease your 9-inch pie pan with butter
  • In a large bowl, mix your wafer crumbs, 1/2 cup Ovaltine powder, melted butter, and a pinch of salt until moist crumbs form. Move to the greased pan and press evenly into the bottom and up the sides as much as you can. Bake until lightly browned. Should take about 10 minutes. Remove and cool but do not turn off the oven.

Cheesecake Filling

  • While your crust bakes, mix the cream cheese & sour cream using a mixer, until smooth and fluffy. Slowly fold in the condensed milk until fully incorporated. Add in the eggs and lemon juice and combine. Pour mixture into your cooled crust.
  • Place your cheesecake in the oven and bake until center is set (only a small circle in the center should jiggle). You can stick a toothpick in and if it comes out clean your cheesecake is ready to be taken out. Remove and cool for an hour. Dust with your 2 tablespoons of Ovaltine powder and then serve.