Dulce De Leche Chocolate Cheesecake
Ingredients
Directions
Place all your cookies into an electric mixer and mix until you get a fine crumb.
Add the melted butter and mix once again.
You may need to use a spatula to incorporate everything better and mix once again lightly.
Once you can squiz it in your hand and it doesn't fall apart, it is good to go.
Grab a 21cm springform pan and invert the base of the tin, it will make it easier to get the cheesecake out when we are finished. Place all your crushed cookies in the pan and space them evenly and gently press down on it
First thing we want to do is melt the chocolate down so its nice and flowy. You can use a water bath to do this or use the microwave in 10 second periods to prevent burning.
We’ll start off by softening the cream cheese as best you can. If it’s really cold, it can be quite hard to work with, it’s very thick and sticky. It will easily attach to the sides so you’ll just need to use a spatula to scrape the sides. For an easier time use a room temperature cream cheese.
Add the icing sugar and mix again lightly.
Add dulce de leche and vanilla extract and mix lightly.
Add the melted chocolate and mix until fully combined.
Add the cocoa powder and mix with a spatula.
Place the cheesecake mix into the tin where the cookie is and gently even it out with a spatula or knife. Give it a light tap on the counter to get rid of some air bubbles.
Take to the fridge for 6 hours minimum.
To take it out of the tin is really easy, undo the spring and with a knife go around the edges and that should be enough.
Because we inverted the base of the tin, it should be easy to move the cheesecake to your desired plate.
You can decorate the cheesecake anyway you like!
ENJOY!
