This 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.

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Recipe Summary

prep:
30 mins
cook:
1 hr 20 mins
additional:
3 hrs 30 mins
total:
5 hrs 20 mins
Servings:
12
Yield:
1 9-inch cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Crust:
Cheesecake:

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

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  • Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon.

  • Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool.

  • Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust.

  • Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight.

  • Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.

Nutrition Facts

478 calories; protein 8.1g; carbohydrates 40g; fat 32.5g; cholesterol 116.2mg; sodium 333.1mg. Full Nutrition
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