Dulce De Leche Cheesecake
Dulce De Leche Cheesecake is a gluten free and lacto ovo vegetarian recipe with 10 servings. One portion of this dish contains around 8g of protein, 38g of fat, and a total of 426 calories. For $1.28 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. It works well as a side dish. A couple people made this recipe, and 32 would say it hit the spot. Head to the store and pick up almond, sugar, salt, and a few other things to make it today. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 28%, which is rather bad. If you like this recipe, take a look at these similar recipes: Russian Dulce De Leche Waffle Cake and Instant Pot Dulce De Leche, Dulce De Leche Cheesecake, and Dulce de Leche Cheesecake.
Servings: 10
Ingredients:
150 grams Almond cookies, crumbed
1 tablespoon Cornstarch
450 grams Philiadelphia 13% balance cream cheese
240 ml Dulce de leche
2 Eggs
Juice and zest of 1 lemon
Pinch of salt
1/2 cup organic sugar
1 1/2 sticks cold butter cut into small pieces (if you use unsalted butter add a little 2 cups organic flour1/2 cup organic sugar1 teaspoon vanilla
150 grams 3. 5% yogurt
Equipment:
hand mixer
mixing bowl
frying pan
oven
Cooking instruction summary:
- Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until its ready for use.
- Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth. Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
- Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.
Step by step:
1. Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until its ready for use.Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth.
2. Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
3. Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.
Nutrition Information:
covered percent of daily need
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