Dulce de Leche Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
A small pinch of salt
02 -
1½ cups of crushed graham cracker crumbs (use about 12 crackers)
03 -
4 tablespoons of granulated sugar
04 -
½ cup of melted unsalted butter (1 stick)
→ Cheesecake Filling
05 -
3 softened packs of cream cheese (8 oz each)
06 -
1 cup of sugar, granulated
07 -
3 eggs, large size
08 -
1 teaspoon of pure vanilla extract
09 -
2 tablespoons of plain all-purpose flour
10 -
A pinch of salt, to taste
11 -
½ cup of optional sour cream (to make it extra smooth)
12 -
1 cup of dulce de leche (make it or buy it from the store)
→ Topping
13 -
Optional whipped cream for serving
14 -
Extra dulce de leche to drizzle on top
# Instructions:
01 -
First, preheat your oven to 325°F (about 160°C). Get a 9-inch springform pan ready by lining the bottom with parchment or lightly greasing it. In a bowl, stir together the graham crumbs, melted butter, sugar, and a tiny pinch of salt until it feels like wet sand. Firmly press the mixture into the bottom of the pan. Bake for about 8-10 minutes till golden, then let it cool completely.
02 -
Using a mixer, beat the cream cheese until smooth (takes 2-3 minutes). Add the sugar and vanilla, beating until fluffy. Beat in the eggs one at a time, ensuring each is mixed in before the next. Add the dulce de leche and flour, blending until smooth. Mix in sour cream if you want it richer.
03 -
Pour the smooth filling over your cooled crust. To get a swirl effect, heat a little extra dulce de leche for around 10-15 seconds, drop small spoonfuls across the top, and swirl with a toothpick or skewer into a design.
04 -
Bake it at 325°F for 1 hour and 10 minutes. When done, it should still wobble slightly in the center. Turn off the oven but leave the cheesecake in there for an hour. Cooling it this way keeps it from cracking. Once done, let it reach room temperature.
05 -
Wrap the top with plastic and chill in the fridge for at least 4-5 hours, or better yet, overnight. This helps the flavors settle, making it taste amazing.
06 -
Take it out of the springform pan and place it on a plate or stand. Drizzle with dulce de leche on top, and if you’d like, add whipped cream. Use a clean knife, wiping between each slice, to serve.
# Notes:
01 -
Letting it cool slowly in the oven reduces cracks.
02 -
Tastes even better if prepared a day ahead.
03 -
For clean slices, wipe your knife after each cut.