Decadent Dulce de Leche Cheesecake

For curst: 

  • 18 full sheets of graham crackers (about 300gr cookies)
  • ¼ cup (50gr) sugar
  • 10 tablespoons (140gr) unsalted butter, melted

For cheesecake filling: 

  • 24oz (700gr) cream cheese, softened (Brick-style, full fat
    version)
  • 1/3 cup (65gr) sugar
  • 1 can (400gr/14oz) dulce de leche, divided
  • ½ cup (125gr) sour cream
  • 1 tablespoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 3 large eggs, at room temperature
  • Sea salt flakes for dusting, optional (I love this Maldon
    sea salt flakes.)

  1. To make the crust, crush the graham crackers in a food
    processor until fine crumbs form.
  2. Add sugar and melted butter and pulse until the crumbs are
    evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the
    mixture onto the bottom and up the sides of the pan. Refrigerate while working
    on filling.
  3. Preheat the oven to 350°F (175°C).
  4. To make the cheesecake filling, in a mixing bowl with paddle
    attachment, beat the cream cheese until fluffy on medium speed. Stir in the
    sugar. Then add about ¾ of dulce de leche (the remaining ¼ of the can will be
    used for spreading on top for decoration) and sour cream. Continue to mix until
    combined.
  5. Stir in vanilla extract and salt. Beat in the eggs one at a
    time and mix just until combined on low speed. Transfer the batter into the
    prepared crust.
  6. Bake the cheesecake for 45-50 minutes, or until the edges
    are set and slightly wobbly in the center. Cool on a wire rack for 10 minutes.
    Then carefully run a knife around edge of the pan to loosen; cool for 2 hours.
    Then refrigerate to set completely for at least another 2 hours.
  7. When ready to serve, remove springform sides of the pan and
    spread the reserved dulce de leche on top. Sprinkle some sea salt, if desired.
    Store the cheesecake in a fridge, covered, for up to 5 days.

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