Dulce de Leche Cheesecake
- Prep
- 40 min
- Bake / cook
- 50 min
- Total
- 1 h 30 min
- Pan
- 22 cm (9 in) pan
Cheesecake never goes out of style. It's so delicious we can't stop eating it, so today I'm sharing my dulce de leche cheesecake recipe. It's based on the cheesecake recipe I always make, only I added dulce de leche.
Ingredients
For the crust
- 400 g chocolate cookies
- 150 g butter
For the filling
- 500 g cream cheese
- 200 ml heavy cream
- 4 eggs
- 150 g dulce de leche
- Vanilla
For the topping
- 100 g dulce de leche
- 50 ml heavy cream
Metric measurements: a kitchen scale gives the best results.
Method
To start this cheesecake, preheat the oven to 180°C (350°F).
Crush the cookies. Melt the butter and mix it with the cookies. Place in a 22 cm pan, press down and shape the crust.
In a bowl, mix the cream cheese with the heavy cream and the vanilla. Add the eggs one at a time, mixing each one in well. Finally, add the dulce de leche. Mix until smooth.
Pour the cheese mixture over the cookie crust in the pan.
Bake for 60 minutes or until a toothpick inserted comes out clean.
When it comes out of the oven, let it cool completely and unmold.
Mix the heavy cream with the dulce de leche, then decorate the cheesecake.
Keep it in the fridge until you're ready to serve.
Dulce de leche cheesecake
Today is Dulce de Leche Day, so it seemed fitting to share this dulce de leche cheesecake topped with even more dulce de leche, of course. This super creamy cake will win your heart, I’m sure of it.
If you don’t want to top it with the dulce de leche and cream mixture, you can use thinned or slightly warmed dulce de leche to decorate it with dulce de leche swirls before it goes into the oven.
Tips for choosing the ingredients for this dulce de leche cheesecake
There are a few things worth keeping in mind about the ingredients. I’m leaving them here for anyone who’s interested.
- Cream cheese: this recipe usually calls for Philadelphia-style cream cheese. The problem is that in Argentina it’s not so easy to find, but there are several brands on the market that I think are great. I always choose Tregar (this isn’t an ad, I just like it) or any other that’s very firm.
- Cookies: I recommend using Chocolinas or Lincoln-style cookies if you want a vanilla crust. You don’t need to add sugar, they’re super crunchy and turn out great.
- Butter: it’s always better to use good-quality butter for this kind of preparation.
- Dulce de leche: I chose to use classic dulce de leche; you don’t need the pastry kind. If you want both the cheesecake and the topping to be firmer, you can use pastry dulce de leche (dulce de leche repostero).
