Dulce de Leche Cheesecake Tart
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
Here's a dessert that absolutely blew my mind the first time I made it. This dulce de leche cheesecake tart combines creamy, luxurious flavors in a way that feels fancy but honestly couldn't be easier. The whole thing comes together in just an hour from start to finish, which means you can have an impressive dessert on the table without spending your entire afternoon in the kitchen. Cream cheese, one of our star ingredients, is packed with protein and selenium, making this treat a bit more substantial than your average sweet. Best of all, the ingredient list is short and probably already in your pantry, so you won't need a special trip to the store.
Ella x
Ingredients
- 250 ggraham cracker crust(crushed)
- 100 gbutter(melted)
- 200 ggranulated sugar
- 150 gdulce de leche(canned or homemade)
- 400 gcream cheese
- 4 egglarge eggs
- 1 mLvanilla extract
- 120 gall-purpose flour
- 6 gsalt
- 3 gbaking soda
- 150 gunsalted butter(melted)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Prepare the crust by mixing the graham cracker crumbs, melted butter, and salt in a bowl. Press the mixture into the bottom of a 20cm (8in) tart pan. Bake for 10 minutes, then set aside to cool.
- 2
In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined. Beat in the large eggs one at a time, followed by the vanilla extract.
- 3
Gradually add the flour, baking soda, and salt to the bowl, mixing until just combined. Stir in the dulce de leche.
- 4
Pour the cheesecake batter into the prepared tart crust. Smooth the top and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
- 5
Remove the tart from the oven and let it cool completely on a wire rack.
- 6
Once the tart is cool, refrigerate it for at least 4 hours or overnight. Slice and serve.
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