Baked Dulce de Leche Cheesecake

Let me tell you about the most heavenly Baked Dulce de Leche Cheesecake.

This mouthwatering creamy dessert lies on a crispy chocolate cookie crust, all topped off with a generous drizzle of condensed milk caramel.

And the best part? It’s easier to make than you might think!

My step-by-step recipe will guide you through the process, ensuring that you create an amazing treat on your very first attempt.

So why not invite your closest friends over for a coffee date and impress them with this tasty dessert?

Or better yet, treat yourself and your family to a slice of heaven.

Now, let’s dive into the secrets of making this extraordinary cheesecake using ordinary ingredients.

All you need are 4 simple ingredients: ricotta, yogurt, eggs, and sugar.

Just blend them together with an immersion blender until smooth and creamy.

But remember, the key to achieving that velvety texture lies in using fatty, and not overdried ricotta.

As it bakes, the cheesecake transforms into a golden delight.

With just a hint of caramelization on top that gives it an irresistible aroma and visually stunning finish.

To make the flavors of this simple cheesecake even better, I add Dulce de Leche to the filling.

This not only imparts a richer milky taste but also infuses the dessert with the unique sweetness of condensed milk caramel.

The result? A tall chocolate cheesecake with a creamy filling and a thick layer of irresistibly Dulce de Leche.

Trust me, once you take a bite, you won’t be able to resist its charm.

Now, let’s talk about the art of decorating this Baked Dulce de Leche Cheesecake.

It’s as simple as spreading a generous layer of the boiled milk caramel on top and sprinkling it with crushed chocolate cookies.

The combination of the sweet and creamy filling with the fabulous flavor of Dulce de Leche creates a truly indulgent treat.

So, why wait? Give this easy cheesecake recipe a try, and I guarantee it will become your go-to sweet treat.

how to cook Baked Dulce de Leche Cheesecake?

STEP 1

To start, preheat your oven to 160°C (320⁰F). Take some ground chocolate cookies and pour them into a medium-sized bowl. Add melted butter and sugar, and mix everything together well.

TIPS: Melt your butter either on the stove or in the microwave – whichever is more convenient for you.

TIPS: Instead of using butter, you can opt for good quality margarine. It works just as well!

TIPS: If you’re wondering how to grind cookies, a trusty kitchen chopper is your best friend. However, if you don’t have one, fear not! Simply toss the cookies into a plastic bag and give them a good crush with a rolling pin. Voila!

STEP 2

Next, grease a 16cm one-piece round baking tin and line it with parchment paper. Spread the cookie mixture evenly over the bottom and sides of the baking tin, pressing it down firmly.

STEP 3

Put the baking tin with the base in the refrigerator for 30 minutes to chill.

STEP 4

In another bowl, take some ricotta and add yogurt. Blend them together using an immersion blender until you get a smooth consistency.

TIPS: You can use cottage cheese instead of ricotta. But remember, the quality of your cottage cheese matters. Opt for a fatty, non-acidic, and not overly dried variety. This will ensure a velvety and tender texture for your filling. Trust me, it’s worth it!

TIPS: If you’re lacking an immersion blender, fear not. Simply rub the ricotta or cottage cheese through a fine sieve a couple of times until you achieve the desired consistency. Patience pays off!

STEP 5

Then, add sugar, Dulce de Leche, and eggs one at a time, mixing with a mixer after each addition.

STEP 6

Pour the ricotta mixture onto the cooled base and use a spatula to smooth the top.

STEP 7

Place the baking tin with the cheesecake in a baking tray and pour 2 cups (500 g) of hot water into the tray.

STEP 8

Bake the cheesecake in the preheated oven at 160°C (320⁰F) for 30 minutes. After that, turn off the oven and leave the cheesecake inside with the oven door slightly open for another 30 minutes.

TIPS: Looking for some helpful advice on how to preheat your oven and prepare it for baking? Look no further than my articles “How and Why Do You Need to Preheat Oven” and “Top 7 Secrets How to Bake in Oven”.

STEP 9

Once done, transfer the baked cheesecake to the refrigerator and let it cool completely for about 1 hour. Remove the cheesecake from the baking tin and take off the parchment paper.

STEP 10

To add some extra flavor, brush the finished cheesecake with Dulce de Leche and sprinkle ground chocolate cookies around the sides and edges. You can also decorate it with toffee flowers.

STEP 11

Finally, cut Baked Dulce de Leche Cheesecake into equal pieces and serve it with a nice cup of tea. Enjoy your meal!