Dulce de Leche Basque Cheesecake
Prep
30 mins
Cook
45 mins
Servings
6
Difficulty
Easy
This Basque cheesecake with dulce de leche is my go to dessert when I want something impressive but don't have all day. The whole thing comes together in just 75 minutes, and honestly, most of that is hands off baking time. What I love most is that cream cheese provides a wonderful boost of calcium and protein, so you're getting some real nutrition alongside all that caramel sweetness. The beauty of this recipe is its simplicity: no water baths, no complicated techniques, just straightforward ingredients mixed together and into the oven. Everyone who tries it thinks I spent hours in the kitchen, but between you and me, it's almost too easy. The combination of that crackling top with the creamy, dulce de leche center is absolutely irresistible.
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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