Dulce de leche cheesecake: a creamy dessert
Dulce de leche cheesecake is one of those desserts that everyone loves, because of its flavor, its texture, and because it's also perfect for sharing on a special occasion.
- 100 gr de galletas tipo María
- 40 gr de mantequilla derretida
- 250 gr de queso crema a temperatura ambiente
- 150 gr de dulce de leche
- 1 huevo grande
- 50 ml de crema de leche
- 1 cdita de esencia de vainilla
- 1 pizca de sal
- 2 cdas de dulce de leche
- Nueces picadas o almendras tostadas (opcional)
- Precalienta el horno a 160 °C.
- Tritura las galletas hasta obtener un polvo fino y mézclalas con la mantequilla derretida.
- Coloca la mezcla en un molde pequeño desmontable de aproximadamente 15 cm de diámetro y presiona bien para formar la base.
- Lleva al refrigerador durante 15 minutos.
- En un recipiente bate el queso crema hasta que quede suave.
- Incorpora el dulce de leche y mezcla hasta integrar.
- Agrega el huevo, la crema de leche, la vainilla y la pizca de sal.
- Vierte la preparación sobre la base de galletas.
- Hornea durante 35 a 40 minutos o hasta que el centro aún tenga un ligero movimiento.
- Retira del horno y deja enfriar completamente.
- Refrigera durante al menos 4 horas.
- Decora con dulce de leche adicional y nueces picadas antes de servir.
To prepare this dulce de leche cheesecake, you'll need cream cheese, dulce de leche, eggs, heavy cream, Maria cookies, butter, vanilla extract, and a pinch of salt. With just a few ingredients and a simple preparation, you'll create an irresistible dessert with a bakery-worthy finish.
Enjoy a dulce de leche cheesecake with just a few ingredients
- 5 h
- 2 people
- 620 Kcal
For the base:
- 100g of Maria-type biscuits
- 40g of melted butter
For the filling:
- 250g of cream cheese at room temperature
- 150g of dulce de leche
- 1 large egg
- 50 ml of heavy cream
- 1 tsp vanilla extract
- 1 pinch of salt
- 2 tbsp of dulce de leche
- Chopped walnuts or toasted almonds (optional)
- Preheat the oven to 160°C.
- Crush the cookies into a fine powder and mix them with the melted butter.
- Place the mixture in a small removable mold approximately 15 cm in diameter and press down firmly to form the base.
- Place in the refrigerator for 15 minutes.
- In a bowl, beat the cream cheese until smooth.
- Add the dulce de leche and mix until combined.
- Add the egg, the cream, the vanilla, and a pinch of salt.
- Pour the mixture over the cookie base.
- Bake for 35 to 40 minutes or until the center still has a slight jiggle.
- Remove from the oven and let cool completely.
- Refrigerate for at least 4 hours.
- Garnish with additional dulce de leche and chopped nuts before serving.
Tips for making the most delicious dulce de leche cheesecake
- Use cream cheese at room temperature to avoid lumps.
- Do not overmix to avoid incorporating too much air.
- Use a good quality dulce de leche to enhance the flavor.
- Press down firmly on the base so that it doesn't crumble when cutting.
- Avoid opening the oven during cooking.
- The center should be slightly wobbly when removed.
- Allow to cool gradually to prevent cracking.
- Refrigerate for at least 4 hours to improve texture.
- Use a hot knife for clean cuts.
- Add a pinch of salt to balance the sweetness and enhance the flavors.
What is the best dulce de leche for making cheesecake?
It is recommended to use a dulce de leche for baking or one with a thick texture, as it provides more consistency to the filling and a more intense flavor.
Can I make this dessert without an oven?
Yes. You can make a cold version using unflavored gelatin to stabilize the filling and refrigerating it for several hours.
Why does the cheesecake crack?
Cracks usually appear due to overcooking, sudden temperature changes, or incorporating too much air during beating.
How long does a dulce de leche cheesecake last in the refrigerator?
Properly stored in an airtight container, it can remain in perfect condition for 3 to 5 days.
