Dulce de leche cheesecake (baked)

Name: Dulce de leche cheesecake (baked)
Total time: 1 h 30 min
Yield: Serves 8
Cuisine: Argentinian
Ingredients: 70g butter melted; 150g digestive biscuits; 400g full-fat soft cheese; 100ml double cream; 200g dulce de leche plus more to serve; 2 eggs beaten

Published: October 2, 2015 at 10:50 AM

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Serves 8

Easy

Total time: 1 hr and 30 mins

+ cooling

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This recipe for baked dulce de leche cheesecake comes from Lobos tapas bar in Borough market. It's feels really indulgent and is the perfect way to end a meal

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Alternatives

Complete the dish

Try this dulce de leche cheesecake, then check out our vanilla cheesecake, chocolate cheesecake, Japanese fluffy cheesecake, burnt Basque cheesecake and more indulgent cheesecake recipes. See our recipe for dulce de leche to make your own from scratch, or alternatively read our guide on what is dulce de leche for advice on where to buy this ingredient.

Ingredients

Nutrition

70g butter

melted
150g digestive biscuits
400g full-fat soft cheese
100ml double cream
200g dulce de leche

plus more to serve
2 eggs

beaten

Nutrition: per serving

kcal532
fat44.6g
saturates26.7g
carbs26.3g
protein6.4g
salt0.9g

Method

step 1

Heat the oven to 170C/fan 150C/gas 31/2. To make the base, mix the butter and biscuits until they looks like damp breadcrumbs. Butter and line the base of a 22cm springform tin, pack the biscuit mixture into the base and chill.
step 2

For the filling, mix the cheese, cream, dulce de leche and eggs to a smooth paste. Put this mix in the tin with the biscuit base and cook for 45 minutes until it is set, but still has a slight wobble. Cool to room temperature, then chill until ready to serve (the top might crack but will be covered up, so don’t worry). Spread more dulce de leche on top.

Try more of our indulgent cheesecake recipes here...

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