ADVERTISEMENT
Dulce de Leche Cheesecake is a luxurious and delicious dessert that combines the creamy richness of cheesecake with the caramelized sweetness of dulce de leche. It’s a perfect gift for special occasions or whenever you want to treat yourself to something sweet. Here we explain how to make a delicious cheesecake with dulce de leche:
INGREDIENTS
FOR CUTTING:
Graham crackers: 1 1/2 cups, crushed
Butter: 6 tablespoons, melted
Granulated sugar: 2 tablespoons
FOR THE CHEESECAKE FILLING:
Cream cheese: 24 ounces, softened (3 packages)
Granulated sugar: 3/4 cups
Sour Cream: 1 cup
Vanilla Extract: 1 teaspoon
Eggs: 3 large
Dulce de Leche: 1 cup (homemade or store-bought)
FOR TOP (OPTIONAL):
Whipped Cream: To decorate
Dulce de Leche: To drizzle over
toasted Walnuts or pecans : For decoration
INSTRUCTIONS
1. PREHEAT THE OVEN:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with butter or cooking spray and set aside.
2. MAKE THE CUT:
In a bowl, combine crushed graham crackers, melted butter and granulated sugar.Mix until well combined and the mixture resembles wet sand.
Using the back of the spoon or your fingertips, press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan. Make sure the crust is well compacted.
Place the base in the preheated oven and bake for 10 minutes. Remove from oven and allow to cool while you prepare the cheesecake filling.3. PREPARE CHEESECAKE FILLING:
In a large bowl, beat softened cream cheese and granulated sugar with a hand or stand mixer until smooth and creamy.
Add sour cream and vanilla extract to cream cheese mixture and stir until well combined and smooth.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Gently fold in the dulce de leche until it is evenly distributed throughout the cheesecake batter, creating a marbled effect.4. BAKE THE CHEESECAKE:
Pour the cheesecake filling over the prepared graham cracker crust in the springform pan, spreading it evenly with a spatula.
Gently tap the pan on the work surface to remove any air bubbles.
Place the cheesecake in the preheated oven and bake for 45-50 minutes or until the edges are set and the center jiggles slightly.
Turn off the oven and leave the cheesecake in the oven for another 30 minutes with the door closed to prevent it from bursting.Remove the cheesecake from the oven and allow it to cool completely to room temperature. Once cooled, place the cheesecake in the refrigerator for at least 4 hours or overnight to set.
5. DECORATE AND SERVE:
Once the cheesecake has cooled and is ready, carefully remove it from the springform pan and transfer it to a serving platter.
Garnish the top of the cheesecake with whipped cream, drizzle with additional dulce de leche, and sprinkle with toasted walnuts or walnuts, if desired.Cut the cheesecake into pieces and serve cold.
Enjoy!
ADVERTISEMENT
