Dulce De Leche Cheesecake
Dulce De Leche Cheesecake

Hey everyone, it is Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, dulce de leche cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This will be really delicious.

Dulce De Leche Cheesecake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes yummy. They are fine and they look fantastic. Dulce De Leche Cheesecake is something which I’ve loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can cook dulce de leche cheesecake using 17 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Dulce De Leche Cheesecake:
  1. Make ready ✨Crust✨
  2. Get 150 g Chocolate Graham Cracker Crumbs
  3. Take 65 g Butter (melted)
  4. Take 75 g Maltesers/Woopers
  5. Make ready ✨Filling✨
  6. Get 400 g Dulce De Leche
  7. Make ready 3 Eggs (room temperature)
  8. Make ready 500 g Cream Cheese Philadelphia
  9. Take 200 g Sour Cream or Creme Fraiche
  10. Take 100 g Greek Yoghurt
  11. Prepare 4 Tbsp All-purpose Flour
  12. Take 1 Tsp Vanilla Extract
  13. Take I don’t use sugar (if you like it sweet, add the amount of sugar that suites your tastes)
  14. Take ✨Topping✨
  15. Get 1/4 Cup Dulce De Leche
  16. Take 1/4 Cup Heavy Cream
  17. Make ready Almond-Pecan
Instructions to make Dulce De Leche Cheesecake:
  1. Preheat your oven to 300°F. To prepare the crust, in the work bowl of a food processor place gharam crackers and maltesers/whoopers. Process it until finely grounded and add melted butter and continue to process it until combined fully.
  2. Cover the springform pan with parchment paper. Press the crust crumb into the bottom of the cake pan. Bake for 6 minutes then remove from the oven.
  3. To prepare the filling, in a stand mixer combine cream cheese and dulce de leche. Beat at medium speed until combined then add eggs one at a time, beating well after each addition. Then add the sour cream and mix until it is well combined. Sift in the flour and mix it well. Pour into the prepared crust.
  4. Boil water and put it in an oven proof casserol dish. Then place the cheesecake on the dish with the water. Bake for 1 hour or until the cheesecake appears to be just set in the center. Turn oven off and leave the cheesecake in the oven with door open just slightly for 1 hour. Remove it from the oven and let it cool completely before cooling it further in the fridge. Refrigerate for at least 8 hours before serving.
  5. For the cheesecake toppings combine dulce de leche and heavy cream. Mix until well combined then pour over the cheesecake. Sprinkle almond or pecans in the middle or around the edge. Enjoy!😉

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