Dulce De Leche Cheesecake
Dulce De Leche Cheesecake

Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, dulce de leche cheesecake. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Dulce De Leche Cheesecake is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. They’re nice and they look wonderful. Dulce De Leche Cheesecake is something that I’ve loved my entire life.

To get started with this recipe, we have to first prepare a few ingredients. You can cook dulce de leche cheesecake using 17 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Dulce De Leche Cheesecake:
  1. Prepare ✨Crust✨
  2. Get 150 g Chocolate Graham Cracker Crumbs
  3. Take 65 g Butter (melted)
  4. Take 75 g Maltesers/Woopers
  5. Take ✨Filling✨
  6. Get 400 g Dulce De Leche
  7. Take 3 Eggs (room temperature)
  8. Take 500 g Cream Cheese Philadelphia
  9. Prepare 200 g Sour Cream or Creme Fraiche
  10. Get 100 g Greek Yoghurt
  11. Get 4 Tbsp All-purpose Flour
  12. Take 1 Tsp Vanilla Extract
  13. Get I don’t use sugar (if you like it sweet, add the amount of sugar that suites your tastes)
  14. Prepare ✨Topping✨
  15. Make ready 1/4 Cup Dulce De Leche
  16. Make ready 1/4 Cup Heavy Cream
  17. Get Almond-Pecan
Steps 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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