Dulce de Leche Baked Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C. Prepare a 20cm springform pan by brushing it with butter and covering the bottom with graham cracker crumbs.

2. 2

   Melt the butter and sugar in a saucepan over low heat, stirring occasionally, until the sugar dissolves.

   Tip: Be careful not to burn the sugar.

3. 3

   Remove the saucepan from the heat and stir in the dulce de leche, until well combined.

   Tip: Let the mixture cool slightly.

4. 4

   In a separate bowl, beat the cream cheese until smooth. Add the eggs one at a time, beating well after each addition.

   Tip: Scrape down the sides of the bowl as needed.

5. 5

   Gradually add the flour, baking powder, and salt to the cream cheese mixture, beating until just combined.

   Tip: Be careful not to overmix.

6. 6

   Pour the dulce de leche mixture into the cream cheese mixture and stir until well combined.

   Tip: Scrape down the sides of the bowl as needed.

7. 7

   Pour the cheesecake batter into the prepared pan and smooth the top.

   Tip: Make sure to spread the batter evenly.

8. 8

   Bake the cheesecake for 40 minutes, or until the edges are set and the center is slightly jiggly.

   Tip: Avoid overbaking.

9. 9

   Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.

   Tip: Run a knife around the edges to release the cheesecake.

10. 10

    Transfer the cheesecake to a wire rack to cool completely.

    Tip: Let the cheesecake cool completely before slicing.

11. 11

    Once cooled, sprinkle the dulce de leche chips on top of the cheesecake and serve.

    Tip: Enjoy!