Dulce de Leche Cheesecake Recipe
Creamy baked cheesecake with a buttery biscuit base topped with creamy dulce de leche and vanilla whipped cream
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 x 8-inch cake 1x
- Category: Cake
- Method: Intermediate
- Cuisine: American
Ingredients
Scale
Base
- 140 g Digestive/shortbread biscuits (5oz)
- 50 g Unsalted butter (1/3 cup)
Cheesecake
- 500 g Cream cheese (17.6oz), room temperature
- 130 g Sugar (2/3 cup)
- 150 g Plain greek yogurt or sour cream (1/2 cup 1 tsp), room temperature
- 140g Dulce de Leche (1/2 cup)
- 175 g Thickened/Heavy cream (3/4 cup)
- 2 Eggs, room temperature
- 1 tbsp Cornstarch
- 1 tsp Vanilla extract
Assembly
- 120ml Thickened/Heavy cream (1/2 cup)
- 140g Dulce de Leche (1/2 cup)
Instructions
- Preheat the oven to 170C/340F
- Place the cookies in the bowl of a food processor, blitz until a fine crumb
- Add melted butter and process until combined
- Transfer to an 8-inch springform tin and press the crumbs into the base with a smooth bottomed object (I use my measuring cups)
- In a bowl beat the cream cheese and sugar together until smooth
- Add the yogurt and dulce de leche, beat until well combined
- Add the thickened cream and cornstarch, beat until smooth
- Add the eggs and vanilla extract, whisk until just combined
- Pour the batter over the base
- Smoothen out the top and place the springform tin inside a larger tin/baking dish
- Place the double tinned cake in a baking tray filled with 2cm of boiling water
- Place it all in the oven and bake for 60 minutes, then turn the heat off and leave in the oven for 30 minutes
- Cool and refrigerate overnight, or a minimum of 4 hours
Assembly
- Whip the cream to stiff peaks and transfer it to a piping bag fitted with a star tip
- Unmould the cake and decorate with dulce de leche and whipped cream
- Enjoy!
Find it online: https://zhangcatherine.com/dulce-de-leche-cheesecake/