Dulce de Leche Cheesecake
Prep
30 mins
Cook
35 mins
Servings
8
Difficulty
Easy
Indulge in a rich and creamy cheesecake infused with the deep flavor of dulce de leche.
Ella x
Ingredients
- 250graham cracker crust
- 115butter
- 350sugar
- 4eggs
- 400cream cheese
- 400dulce de leche
- 200heavy cream
- 1vanilla extract
- 1salt
- 1cinnamon
- 1baking powder
- 120flour
- 150brown sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C. Prepare the crust by mixing the graham cracker, butter, sugar, and cinnamon in a bowl until well combined. Press the mixture into a springform pan. Bake for 10 minutes.
Tip: Don't overbake the crust.
- 2
In a blender or food processor, blend the dulce de leche and heavy cream until smooth. In a large mixing bowl, beat the eggs and cream cheese until light and fluffy.
Tip: Use a high-powered blender for a smooth dulce de leche mixture.
- 3
Gradually add the sugar to the egg mixture, beating well after each addition. Beat in the vanilla extract.
Tip: Make sure to scrape down the sides of the bowl.
- 4
Add the flour, baking powder, and salt to the egg mixture, beating until just combined.
Tip: Don't overmix the batter.
- 5
Pour the dulce de leche mixture into the crust and smooth the top.
Tip: Use a spatula to get rid of any air bubbles.
- 6
Bake for 35 minutes or until the edges are set and the center is slightly jiggly.
Tip: Avoid overbaking, as this can cause the cheesecake to crack.
- 7
Let the cheesecake cool completely in the pan before refrigerating it for at least 4 hours.
Tip: This will help the cheesecake set properly.
- 8
Release the springform pan sides and slice the cheesecake. Serve chilled.
Tip: Use a sharp knife to get clean slices.
- 9
Decorate the cheesecake with whipped cream or fresh fruit, if desired.
Tip: Get creative with your toppings!
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