Dulce De Leche Cheesecake

DifficultyBeginner
It is the cheesecake you know and love but with the goodness of adding Doulsi Dulce de Leche. With the Dulce de Leche being scattered around the cheesecake, it helps balance the flavours. When you bite into the Dulce de Leche, the cheese flavour is mellow and smooth which helps break from the uniform cheese flavour. In the end you are left with a bit of both worlds, the great taste of cheese and the subtle taste of the Dulce de Leche.
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Yields1 Serving

Ingredients

Base of the Cheesecake
 350 g Digestive Dark Chocolate CookiesYou can use any other biscuit that you prefer.
 150 g Melted Butter
Cheesecake Cream
 650 g Philadelphia Cheese Room temperature
 3 qts Eggs
 150 g Sugar
 20 g Cornflour
 1 tsp Vanilla Extract
 110 g Cream
 200 g Doulsi Dulce De Leche

Directions

Cheesecake Base
1

Add your biscuits to a food processor and process mildly. It should not be processed to a fine powder, it needs to contain small chunks of biscuits.

2

Move your biscuits to a bowl and add the butter and combine well.

3

Move your mixture to a 22cm detachable tin. Gently press down using a spoon to flatten the mixture, evenly spread.

4

Bake in the oven at 180 C for 5 minutes.

5

Once off the oven let it rest until its warm. Place in the fridge after.

Cheesecake Mix
6

In a bowl place the Philadelphia cheese and break the cheese up using a fork.

7

In a separate bowl, put your sugar, cornflour, eggs and vanilla extract and mix with an electric mixer for 5 minutes until its fully combined.

8

Add the mixture to the Philadelphia cheese slowly while beating with an electric mixer at medium speed.

9

Once the mixture is well combined and creamy add your Cream and continue mixing until it combines.

10

Separate the cheese mixture into 2/3 and 1/3 parts.

11

In the 1/3 part add your Dulce De Leche and combine using a spatula.

12

Using a silicone round cake mold start adding portions of the 1/3 cheesecake mix throughout, making sure you leave spaces between each portion.

13

Add your remaining 2/3 cheesecake mix on top of the other mix.

14

With a spatula flatten the mix down evenly.

15

We'll be cooking the cheese using a water bath method. Place your silicone mold inside another tray that is around the same height as the silicone mold. Fill the tray with water, enough for it to reach half-way the silicone mold.

16

Bake in the oven at 180 C for 1 hour.

Things to look out for: You don't want the water to boil. If it starts to boil some water can splash inside the cheese mixture. Keep an eye out for this and if it starts to boil add some cool water to the bath tray.

17

Once finished cooking, move the silicone mold to another tray and let cool down.

18

Once cooled, move to the fridge for at least 1 hour. It should be nice and cold.

Putting it together
19

Remove the cookie base from the tin and place on top of the cheese mixture that is in the silicone mold.

20

Having your hand under where the cookie base is flip the mold over and remove the silicone mold.

HINT: Have the base ready to place your cheesecake on.

21

You can choose to decorate the outside of the cheesecake with more Dulce De Leche or with anything you like.

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