Dulce de Leche Cheesecake Recipe

Ingredients

Biscuit base:

• 200g digestive biscuits
• 75g melted butter

Ganache topping:

• 75g white chocolate
• 30ml double cream

Cheesecake filling:

• 350g cream cheese
• 260g Onda Onda Dulce de Leche
• 150ml double cream
• A few drops of vanilla essence
• 2 large eggs
• 30g cornstarch

Method:

1. Prepare the base:

Start by crushing the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and crushing them with a rolling pin. Once the biscuits are finely crushed, mix them thoroughly with the melted butter. This mixture should hold together when pressed.

Line a round cake tin with parchment paper, then press the biscuit and butter mixture into the bottom of the tin, creating an even and compact layer. Refrigerate the base while you prepare the cheesecake filling.

2. Make the filling:

In a large mixing bowl, beat together the Onda Onda Dulce de Leche and cream cheese until the mixture is smooth and creamy. Be careful to ensure there are no lumps. Next, gently stir in the double cream and a few drops of vanilla essence.

Now, add the eggs one at a time, mixing after each addition. Take care not to overmix, as this can cause the cream to split or the filling to become too dense. Finally, sift the cornstarch into the mixture and fold it in until well incorporated.

Pour the cheesecake filling over the chilled biscuit base, and tap the cake tin lightly on the counter to remove any trapped air bubbles.

3. Bake the cheesecake:

Preheat your oven to 150°C (300°F), a low temperature to ensure a smooth bake without cracks. Place the cheesecake on the middle shelf and bake for 1 hour without opening the oven door, as this can affect the baking process.

After 1 hour, turn off the oven and leave the cheesecake inside with the door closed for an additional 30 minutes. This helps the cheesecake finish baking gently and prevents sudden temperature changes that could cause cracks.

Once the cheesecake has cooled to room temperature, refrigerate it for at least 8 hours (or overnight) before unmoulding.

4. Make the white chocolate ganache topping:

While the cheesecake is chilling, prepare the ganache. Chop the white chocolate into small pieces and place them in a heatproof bowl. Gently heat the double cream in a saucepan until it just begins to simmer, then pour the hot cream over the chopped chocolate. Let it sit for a minute, then stir until the chocolate has completely melted and the mixture is smooth.

Once the cheesecake has fully set, pour the white chocolate ganache over the top of the cheesecake. Spread it evenly or create a swirl pattern for a decorative finish. For best results, allow the ganache to set before slicing and serving.

Serving Suggestion:

Serve your Dulce de Leche Cheesecake with a drizzle of extra Dulce de Leche, fresh fruit, or a dusting of cocoa powder for added flavour and presentation. This dessert is perfect for special occasions or as an indulgent treat.

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Graphics by @ximezara

 What is dulce de leche? Dulce de Leche – What’s it All About? or read more on Wikipedia

Quick Summary:

To make Dulce de Leche Cheesecake, start with a base of digestive biscuits mixed with butter. Prepare a creamy filling using Onda Onda Dulce de Leche, cream cheese, double cream, eggs, and cornstarch. Bake for an hour at a low temperature, then chill the cheesecake before topping with a smooth white chocolate ganache. Serve chilled for the best texture and flavour.