This Argentinian cheesecake is to die for. A velvety, scrumptious dulce de leche cheesecake baked to perfection, ideal for serving as a dessert or with coffee among friends.
2 people made this
180g digestive biscuits
30g walnuts, finely diced
50g melted butter
200ml thickened cream
480g cream cheese
135g caster sugar
300g dulce de leche
dulce de leche, to decorate
Directions Preparation:30min › Cook:1hour15min › Extra time:3hours › Ready in:4hours45min
Preheat the oven to 180 degrees C. Grease a round 22cm springform cake tin.
Base: Place biscuits in a sealed bag and crush with a rolling pin, then transfer to a mixing bowl. Add finely chopped walnuts and melted butter and mix well until combined. Spoon the biscuit mixture into the prepared springform cake tin and press down with the back of a spoon to compact.
Bake in the preheated oven for 5 minutes. Remove from the oven and set aside.
Filling: Whisk the cream until soft peaks form and set aside. In a mixing bowl, combine cream cheese with sugar and mix well. Add dulce de leche and eggs, one at a time. Try not to beat too energetically as you want to avoid adding too much air into the mixture which may lead to cracking on the surface of the cheesecake. Add whipped cream and gently mix well, until well combined. Spoon the mixture into the prepared tin over the biscuit base.
Bake in preheated oven for 1 hour and 15 minutes. Do not open door while baking. Once it is done, let it cool off completely at room temperature for 30 minutes, and then chill in the fridge for at least 3 hours (or preferably overnight) to achieve an optimum texture.
To Serve: Just prior to serving, decorate with walnuts and dulce de leche (in little dollops or peaks). Slice and serve.