Dulce de Leche Ricotta Cheesecake

Instructions

1. 1

   Preheat the oven to 180°C. Grease a 24cm springform pan and line the base with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

3. 3

   In a large mixing bowl, beat the ricotta cheese until smooth. Add the granulated sugar and beat until combined.

4. 4

   Beat in the eggs one at a time, followed by the vanilla extract.

5. 5

   Gradually add the flour mixture to the ricotta mixture, beating until just combined.

6. 6

   Melt the unsalted butter in a small saucepan over low heat. Remove from heat and stir in the dulce de leche until smooth.

7. 7

   Pour the dulce de leche mixture into the cheesecake batter and stir until combined.

8. 8

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

9. 9

   Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.

10. 10

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

11. 11

    Run a knife around the edges of the pan to release the cheesecake. Let cool completely on a wire rack.