Dulce de leche cheesecake recipe, submitted by Keit Krelling
1 Mass
- 2 eggs
- 150 g de cream cheese
- 1 can of condensed milk
- 1 and a half cartons of heavy cream
- 2 tablespoons of cornstarch
- 150 g of cornstarch cookies
- 2 tablespoons of butter
- 250 g of dulce de leche
- Mass
- In a food processor, grind the cookies until you obtain a fine crumb.
- Add the butter and beat again until incorporated, and the dough is ready.
- Pour the batter into a springform pan, covering both the bottom and the sides.
- Make small holes with a fork and bake for approximately 7 minutes or until it begins to brown (150°C to 180°C).
- Creme
- In a blender, beat the eggs and add the cream cheese.
- Next, add the condensed milk and heavy cream and beat again.
- Finally, add the cornstarch and beat until incorporated.
- Pour this cream into the pan with the pre-baked crust, and return to the oven, baking at a low temperature (150°C to 180°C) for approximately 30 to 40 minutes (I turn on the broiler for the last 10 minutes, but you need to keep an eye on the oven to avoid burning).
- The goal is to bake the custard until it's firm, not browned.
- Remove from the oven, let cool, and refrigerate.
- Coverage
- Mix the dulce de leche with half a carton of heavy cream and pour over the pie (which should already be chilled and firm).
- Return to the refrigerator, wait for it to chill, and you're done!
2. In a food processor, grind the biscuit until you obtain a fine crumb.
3. Add the butter and beat again until incorporated, and the dough is ready.
4. Pour the batter into a springform pan, covering both the bottom and the sides.
5. Make small holes with a fork and bake for approximately 7 minutes or until it begins to brown (150°C to 180°C).
6 Creme
7. In a blender, beat the eggs and add the cream cheese.
8 Next, add the condensed milk and heavy cream and beat again.
9 Finally, add the cornstarch and beat until incorporated.
10. Pour this cream into the pan with the pre-baked crust, and return to the oven, baking at a low temperature (150°C to 180°C) for approximately 30 to 40 minutes (turn on the broiler for the last 10 minutes, but keep an eye on the oven to avoid burning).
11 The goal is to bake the cream until it is firm, not browned.
12. Remove from the oven, let cool, and refrigerate.
13 Coverage
14. Mix the dulce de leche with half a carton of heavy cream and pour over the pie (which should already be chilled and firm).
15. Return to the refrigerator, wait for it to chill, and it's ready!
Note: You can vary the topping, using guava paste, red berries, strawberries, etc...
