Preheat the oven at 350°F (180°C). Line the cake pan with baking paper or spray it with a non-stick baking spray. This step isn't really necessary because the crust contains loads of butter, which will automatically act as the non-stick element. However, you can never be too safe when it comes to cheesecake.

In a medium mixing bowl, combine all of the crust ingredients until a uniform mixture is made. Then, press the crust inside of the lined baking pan. Make sure that you press the crumb firmly against the bottom and sides of the pan.

Then, pre-bake the crust for 10 minutes in the preheated oven. Once pre-baked, remove and allow it to cool for at least 10 minutes.

First, in a large mixing bowl, cream the cream cheese until it has become light and fluffy. Make sure to scrape the sides so the entire batch is equally whipped.

Then, add one egg at a time, beating well between each addition. Once you have a smooth mixture, add the La Lechera condensed milk, evaporated milk, vanilla extract, and salt. Make sure the mixer is running at a low to medium speed.

Keep mixing until you have a smooth uniform batter.

Pour the cheesecake batter inside of the pre-baked crust. Bake the cheesecake for 45-55 minutes, or until it has been fully baked. Your cheesecake will also have a lightly browned top.

To cool this cheesecake, you have to be patient. Once baked, turn off the oven and allow the cheesecake to cool inside it with the door slightly ajar. After an hour, remove it from the oven and cool it at room temperature for another hour.

Finally, wrap the entire springform pan with plastic wrap and store it inside the fridge for at least 4 hours. We prefer setting the cheesecake in the fridge overnight.