On other occasions, we’ve prepared cheesecake with different filling variations, but today we’re offering one with the distinctive touch of Argentine flavor: dulce de leche. Cheesecake is a delicious and very simple dessert to prepare, as the base doesn’t require a pastry crust like other cakes or similar tarts. We...
Ingredients
Base
sweet cookies (such as graham crackers or digestive biscuits)100g
butter3tbsp
sugar2tbsp
Filling
packet unflavored gelatin1
eggs2
milk1/4cup
cream cheese (Philadelphia-style)250g
dulce de leche200g
salt1pinch
vanilla extract1tsp- dulce de leche for decoration
Nutrition (per serving)
Calories
286.9kcal (14.35%)
Protein
3.4g (6.7%)
Carbs
29.3g (10.65%)
Sugars
20.4g (40.8%)
Healthy Fat
5.5g
Unhealthy Fat
10.7g
% Daily Value based on a 2000 calorie diet
How to make Dulce de Leche Cheesecake
Base
- Step 1
In a bowl, crush the cookies together with the sugar. Add the melted and cooled butter, mixing until a paste is formed.
- Step 2
Use this mixture to cover the bottom of a medium-sized round springform pan, pressing it down with the back of a spoon.
- Step 3
Place the pan in the refrigerator to chill.
Filling
- Step 1
In a small container, sprinkle the gelatin over the milk and let it sit until it hydrates naturally (do not stir).
- Step 2
In a separate bowl, beat the eggs, cream cheese, hydrated gelatin, salt, and vanilla extract until the mixture is light and frothy.
- Step 3
Add the dulce de leche and mix well to combine.
- Step 4
Pour the filling into the pan over the cookie base.
- Step 5
Bake the cheesecake in a water bath (bain-marie) for about 30 minutes, or until the top is set but not dry.
- Step 6
Remove from the oven and allow it to cool completely before removing it from the pan.
Presentation
- Step 1
Serve the cheesecake decorated with a layer of dulce de leche spread over the surface.
Nutrition (per serving)
Nutrition (per serving)
Calories
286.9kcal (14.35%)
Protein
3.4g (6.7%)
Carbs
29.3g (10.65%)
Sugars
20.4g (40.8%)
Healthy Fat
5.5g
Unhealthy Fat
10.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use thick dulce de leche for a richer texture and flavor.
Hydrate the gelatin by sprinkling it over the milk without stirring to ensure smooth incorporation.
Bake the cheesecake in a water bath to prevent cracks and ensure even cooking.
FAQS
Can I use store-bought dulce de leche?
Yes, store-bought dulce de leche works perfectly for this recipe. Just ensure it is thick for better texture.
What is the purpose of the water bath?
The water bath helps to cook the cheesecake evenly and prevents cracks on the surface.
Can I substitute cream cheese with another ingredient?
Cream cheese is essential for the cheesecake texture, but you can try mascarpone as an alternative.
How long should I let the cheesecake cool before serving?
Allow the cheesecake to cool completely, ideally for a few hours or overnight, before serving.
Can I make this recipe gluten-free?
Yes, use gluten-free cookies for the base to make the recipe gluten-free.
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North Terrace, Adelaide, South Australia, 5000
Australia