Week 74: Dulce de leche cheesecake

The problem with baking cheesecake is deciding on which cheesecake to bake! I mean, you can’t possibly go wrong with cheesecake, so, every single recipe looks too delicious to pass up. However, when I saw this dulce de leche cheesecake recipe, I realised, I couldn’t possibly pass it up. Especially after reading how easy it is to cook up a batch of dulce de leche! But as usual, I would only make a 6-inch cheesecake, because, good things are best enjoyed in small portions…

Makes a 6-inch round cake


For the crust

95g digestive biscuit crumbs (about 6 to 7 biscuits)

7g granulated sugar

45g unsalted butter, melted

1/16 tsp ground cinnamon

pinch of salt

For the cheesecake

455g cream cheese

75g sugar

2 large eggs, at room temperature

140g dulce de leche

1 tsp pure vanilla extract

generous pinch of salt


1) Preheat the oven to 180ºC. Spray a 6-inch pan with removable bottom with nonstick spray and line it with parchment paper.

2) In a medium bowl, mix the biscuit crumbs, 45g sugar, melted butter, cinnamon and salt, until the crumbs are evenly moistened. Press the buttered crumbs in the bottom of the cake pan and about one-third of the way up the sides. You can also use the bottom of a sturdy glass to press the crumbs in evenly.

3) Bake the crust until it’s light brown, 10 to 12 minutes. Remove from oven.

4) In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth. Add the eggs one at a time, stopping the mixer between each addition to scrape down the sides of the bowl. Mix in the dulce de leche, vanilla, and salt. Scrape the batter into the prepared pan and bake for about 45 minutes, until the cheesecake appears to be just set in the center. If you jiggle the pan, the outer part of the cake should not move but a small circle in the middle, about the side of a bracelet, should still quiver.

5) Remove the cheesecake from the oven. Set on a cooling rack. Run a knife around the outside of the cake to loosen it from the pan, then let the cheesecake cool completely.

The original recipe calls for a dulce de leche glaze but honestly, I think the cake is okay without it. For me, it served more as a photography prop as the cheesecake is already really rich on its own. And the great thing about cheesecake is that they keep so well in the freezer! It is always a treat to come home after a long day at work, knowing you have cheesecake waiting for you.


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