A creamy cheesecake recipe made by adding dulce de leche in the filling. This dulce de leche cheesecake has a chocolate cookie crust and is topped with a dulce del leche frosting.
I have been testing dulce de leche cheesecake for some time now. And I can say we have a winner! Not too sweet, and balanced out by the lemon juice, the dulce the leche makes this a very creamy cheesecake you are going to want to try. I made it for my 40th birthday when visiting Argentina, and my dulce de leche expert friends approved it 100%. I hope you love it as much as they did!
It is a cheesecake that mixes dulce de leche into the filling. This makes this cake creamier and even more delicious.
It is very straightforward. This homemade cheesecake recipe is super easy to make, you simply must:
This cheesecake filling recipe is somewhat different because it has dulce de leche in it. It is still simple to put together. You must:
Note: make sure to scrape de sides and the bottom of the bowl before adding in new ingredients.
You don't want lumps in your filling. To avoid them:
To prevent cracks on top of your cheesecake you must:
To unmould this baked cheesecake, it must be cold. It's recommended that it spends the night inside the springform pan in the refrigerator.
The next day, run a knife or spatula between the sides of the pan and the homemade cheesecake before removing the sides of the springform pan. You can now place on a beautiful plate to serve.
If you want to go the extra mile and remove it from the bottom of the pan ass well, run a knife between the bottom of the dulce de leche cheesecake and the pan. Make sure to be delicate and work slowly, you do not want to break it now! Once it has detached from the pan, you can slide it onto a serving plate.
A simple cheesecake frosting recipe to make this even a more decadent and indulgent dessert. Simply whisk the whipping cream soft peaks, add in the dulce de leche and continue to mix until smooth and firm. Top the cheesecake with this cream and enjoy!
If you want to avoid this step, there is no problem at all. Completely up to you!
You can keep it in the refrigerator for up to 4 days.
Yes, you can! You must wrap the cheesecake inside the pan with 2 or 3 layers of film wrap. The place in the freezer. You can keep for up to 1 month.
To defrost, place in the refrigerator for 24 hours. Then unmould as instructed in the recipe. If you find that removing from the pan becomes tricky, heat the sides of the springform pan with a blow torch to loosen up the edges a little. Then try again.
Subscribe to the newsletter