Dulce de Leche Cheesecake


Dulce de Leche Cheesecake. This was a dessert I had at a steak dinner in Buenos Aires. Unfortunately I had eaten so much by this point that I barely touched the dessert. So to make up for that I just had to recreate this amazing cheesecake that’s far removed from the over-baked grainy efforts usually associated with baked cheesecakes. Smooth and rich in texture with a fantastic caramel flavour.

Dulce de Leche Cheesecake
Serves 8
  1. 400g Cream cheese
  2. 397 Dulce de leche or caramel condensed milk
  3. 2 Medium free-range eggs
  4. 1 tbsp Cornflour
  5. Pinch of salt
  6. 150g Unsalted butter, melted
  7. 300g Digestive biscuits
  1. Preheat the oven to 170C.
  2. Crush the biscuits with the end of a rolling pin in a large bowl until reduced to crumbs. Pour in the melted butter and mix together to combine.
  3. Press the biscuit mixture into the base of a 20cm loose-bottomed cake tin using a spoon to compact the base into one even layer. Bake in the oven for 5 minutes to set the base.
  4. Beat together the cream cheese, dulce de leche, egg, cornflour and salt until smooth a lump-free using a whisk. Pour this onto the cheesecake base and bake in the oven for 40-45 minutes or until the cheesecake is set with a slight wobble in the centre. Remove from the oven and leave to cool completely in the tin.
  5. Transfer the cheesecake to the fridge and allow to chill completely, preferably overnight or for at least 6 hours. Run a knife around the edge of the cheesecake to release from the tin. Slice into wedges and serve.
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