Dulce de Leche Ricotta Cheesecake
Prep
20 mins
Cook
40 mins
Servings
8
Difficulty
Easy
This dulce de leche ricotta cheesecake is my go to dessert when I want something impressive but don't have all day in the kitchen. The whole thing comes together in just an hour, and honestly, it's almost too easy. Ricotta is such a wonderful base because it's lighter than traditional cream cheese but still incredibly creamy, plus it's packed with protein to keep you satisfied. The dulce de leche swirled throughout gives you that caramel richness without needing to make it from scratch. With warm spices like cinnamon and nutmeg bringing everything together, this cheesecake feels fancy enough for guests but simple enough that I've made it dozens of times without breaking a sweat.
Ella x
Ingredients
- 400ricotta cheese
- 600granulated sugar
- 4eggs
- 120all-purpose flour
- 2baking powder
- 1salt
- 200unsalted butter
- 250dulce de leche
- 1vanilla extract
- 2ground cinnamon
- 1ground nutmeg
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease a 24cm springform pan and line the base with parchment paper.
- 2
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- 3
In a large mixing bowl, beat the ricotta cheese until smooth. Add the granulated sugar and beat until combined.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Gradually add the flour mixture to the ricotta mixture, beating until just combined.
- 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
Pour the dulce de leche mixture into the cheesecake batter and stir until combined.
- 8
Pour the batter into the prepared springform pan and smooth the top.
- 9
Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
- 10
Remove from the oven and let cool in the pan for 10 minutes.
- 11
Run a knife around the edges of the pan to release the cheesecake. Let cool completely on a wire rack.
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