Dulce de Leche Cheesecake with a Maria Cookie Crust.
Heat oven to 325ºF. Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (Or, crush them by hand by placing cookies in zip-top bag and using the bottom of a heavy…
- Prep
- 42 min
- Cook
- 1 hr 39 min
- Total
- 2 hr 21 min
- Servings
- 4
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Heat oven to 325ºF
Heat oven to 325ºF.
Place cookies in bowl of food processor
Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (Or, crush them by hand by placing cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl.
Add softened butter, stirring until combined
Add softened butter, stirring until combined.
Transfer cookie mixture to 9” spring form pan
Transfer cookie mixture to 9” spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. Bake until firm and fragrant, about 10 minutes.
Set electric mixer on medium speed
Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.
Add condensed milk; beat until smooth, 1 minute
Add condensed milk; beat until smooth, 1 minute.
Beat in eggs, vanilla and 3 tbsp
Beat in eggs, vanilla and 3 tbsp. dulce de leche (caramel) until combined, 3 minutes.
Pour filling into prepared crust
Pour filling into prepared crust. Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.
Turn off oven; partially open oven door
Turn off oven; partially open oven door.
Let cheesecake sit in oven until
Let cheesecake sit in oven until it come to room temperature, about 1 hour.
Transfer cheesecake to refrigerator; cool completely
Transfer cheesecake to refrigerator; cool completely, at least 4 hours.
Remove cooled cheesecake from sprigform pan
Remove cooled cheesecake from sprigform pan.
Place remaining dulce de leche in ziplock bag
Place remaining dulce de leche in ziplock bag.
Using scissors, snip small hole in
Using scissors, snip small hole in corner of bag. Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.
Recipe data from TheMealDB (themealdb.com) · Original source
Read it through first
Skim all 14 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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