Why Make This Recipe

Dulce de Leche Cheesecake is a delicious dessert that combines creamy cheesecake with the rich flavor of dulce de leche. This sweet treat is perfect for special occasions or just a cozy night in. It’s simple to make and sure to impress your family and friends. Every bite offers a wonderful balance of sweetness and creaminess that makes it a favorite for many.

How to Make Dulce de Leche Cheesecake

Ingredients:

• 2 large Eggs
• 1 1/2 cups Dulce de leche
• 1 tbsp All-purpose flour
• Chocolate shavings or cocoa powder (for garnish)
• 3/4 cup Granulated sugar
• 2 tsp Vanilla
• Whipped cream (for serving)
• 1 1/2 cups Graham cracker crumbs
• 1/2 cup Unsalted Butter (melted)
• 16 oz Cream cheese

Directions:

1. Preheat the oven to 325°F (160°C).
2. In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth.
4. Add the eggs, one at a time, incorporating completely after each addition.
5. Add the dulce de leche, vanilla, and flour; mix until well combined.
6. Pour the cheesecake filling over the crust in the pan.
7. Bake for about 55-60 minutes, or until set and only slightly jiggly in the center.
8. Allow the cheesecake to cool, then refrigerate for at least 4 hours or overnight.
9. Before serving, top with whipped cream and garnish with chocolate shavings or cocoa powder.

How to Serve Dulce de Leche Cheesecake

Serve the cheesecake chilled, topped with a generous dollop of whipped cream. Scatter chocolate shavings or dust with cocoa powder for extra flair. This dessert is great for slicing into wedges and sharing among friends and family.

How to Store Dulce de Leche Cheesecake

Store any leftover cheesecake in the refrigerator. It can be kept for up to 5 days when covered well. If you want to keep it for longer, consider freezing it. Wrap it tightly in plastic wrap and place it in an airtight container. It can last in the freezer for up to 2 months.

Tips to Make Dulce de Leche Cheesecake

1. Ensure your cream cheese is at room temperature for a smoother filling.
2. Don’t overmix the batter once you add the eggs, as this can create cracks in the cheesecake.
3. Let the cheesecake cool in the oven with the door slightly open for a while before refrigerating; this helps prevent cracking.

Variation

You can replace dulce de leche with chocolate ganache or caramel sauce for a different flavor. You can also add a layer of fruit puree on top for a fruity twist!

FAQs

Q: Can I use store-bought dulce de leche?
A: Yes, store-bought dulce de leche works perfectly in this recipe and saves time.

Q: How do I know when the cheesecake is done baking?
A: The cheesecake is done when it’s set but still slightly jiggly in the center. It will firm up as it cools.

Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake can be made a day in advance, making it great for parties or holidays. Just make sure to store it in the fridge.