Dulce de Leche Cheesecake
Easy yet irresistible cheesecake with caramel flavor.
Equipment
- 1 Stand (or hand) mixer optional
Ingredients
For the crust:
- 20-30 plain biscuits (such as Digestive or Petit Beurre)
- 70 grams melted butter
For the filling:
- 400 grams cream cheese
- 120 grams sugar
- 2 eggs
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour
- 1 cup cup dulce de leche (plus extra for decoration)
For decoration:
- 100 ml whipped cream
- Extra dulce de leche (for piping)
- Grated dark or milk chocolate (optional)
Instructions
Make the base:
- Crush the biscuits into fine crumbs using a food processor or blender. Mix them with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of a 16 cm springform pan lined with aluminum foil and parchment paper.
- Bake for 10 minutes at 160°C (3~20°F), then set aside to cool slightly.
Make the filling:
- In a large bowl and using a mixer, beat the cream cheese until smooth.
- Add the sugar and mix until you get a creamy mixture.
- Beat in the eggs one by one, then add the vanilla extract.
- Stir in the flour gently, and finally, fold in the dulce de leche, Mix a few more minutes until the batter is smooth and uniform.
Bake the cheesecake:
- Pour the filling over the baked crust. Bake at 160°C (~320°F) for about 45–50 minutes, or until the edges are firm and the center is slightly soft when shaken.
- Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
Decorate:
- When chilled, pipe dulce de leche and whipped cream for a simple two-tone look, optionally, you can sprinkle grated dark chocolate on top.
Nutrition
Calories: 420kcal
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