Dulce de Leche Basque Cheesecake
Prep
30 mins
Cook
45 mins
Servings
6
Difficulty
Easy
A rich and creamy dessert featuring caramelized dulce de leche and a buttery cheesecake base.
Ella x
Ingredients
- 400 ggraham cracker crust
- 200 gunsalted butter
- 800 ggranulated sugar
- 500 gdulce de leche
- 400 gcream cheese
- 4 egglarge eggs
- 150 gall-purpose flour
- 20 gbaking powder
- 20 gsalt
- 1 mLvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF).
Tip: Optional: line a 20 cm (8 in) springform tin with parchment paper.
- 2
Prepare the crust: in a medium bowl, mix together the graham cracker crust, unsalted butter, and granulated sugar until well combined.
Tip: Use your hands or a wooden spoon for the best results.
- 3
Press the crust mixture into the prepared tin and bake for 10-12 minutes, or until lightly golden.
Tip: Let cool completely.
- 4
In a large mixing bowl, beat the cream cheese until smooth.
Tip: Use an electric mixer for the best results.
- 5
Gradually add the dulce de leche, beating until fully incorporated.
Tip: Be careful not to overmix.
- 6
Beat in the large eggs one at a time, followed by the vanilla extract.
Tip: Use room temperature ingredients for the best results.
- 7
In a medium bowl, whisk together the flour, baking powder, and salt. Add to the cheesecake mixture and mix until just combined.
Tip: Do not overmix.
- 8
Pour the batter into the prepared crust and smooth the top.
Tip: Use a spatula for the best results.
- 9
Bake for 35-40 minutes, or until the edges are set and the center is slightly jiggly.
Tip: Let cool in the oven with the door ajar.
- 10
Let cool completely on a wire rack before serving.
Tip: Refrigerate for at least 2 hours before serving.
- 11
Release the springform and slice into wedges.
Tip: Serve chilled, garnished with caramel sauce or whipped cream if desired.
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