There are very few desserts as widely celebrated as a good cheesecake! I have been wanting to expand my husband and I’s palette this year, so I asked for a few new cookbooks for Christmas. One of them was this book of Hawaiian Recipes and this Ovaltine cheesecake was one of the dessert options. My parents and sister were coming for Christmas, and I wanted to do something special. If you’d ever watched the movie, A Christmas Story, theres a part that says “Don’t forget to drink your Ovaltine”. I thought this would be the perfect way to blend a new recipe in with the holidays. My family got a kick out of it when I told them I had bought Ovaltine especially for this cheesecake! However, they were pleasantly surprised by how good it turned out.
The Ovaltine is present in two parts of this Ovaltine cheesecake, the crust and the topping. The crust is the perfect place for the Ovaltine because all it really does is give it a chocolate taste. You would never know that it was Ovaltine in there. The topping of this Ovaltine Cheesecake is powdered Ovaltine and that’s a bit more of a giveaway. If you’ve never had Ovaltine before, I would compare it to something like powdered Nesquik.
Overall Review: 5/5
I loved this Ovaltine Cheesecake, it was honestly so good and different. I like that it was unique but also still had the classic cheesecake feel as well. Sometimes its just a few changes that make all the difference. Don’t be scared off because Ovaltine is an older brand that is not as widely used today. Take the chance on this recipe and bake this cheesecake for your next get together. You’ll be shocked at the positive response you get back!
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Condensed Milk Cheesecake with Ovaltine Crust
- 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
- 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
- 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.
- 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.