Dulce De Leche Cheesecake

Photo: Angie's Recipes

Ingredients

Crust :

150 grams Almond cookies, crumbed

100 grams Butter, melted

Pinch of salt

Filling:

450 grams Philiadelphia 13% balance cream cheese

120 grams Sugar

2 Eggs

150 grams 3. 5% yogurt

1 tablespoon Cornstarch

240 ml Dulce de leche

Juice and zest of 1 lemon

Preparation

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 it’s 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.

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About

Dulce de Leche, differing from caramel, which is made with sugar, corn syrup, milk or cream, and butter, is simply sweetened condensed milk boiled down to a thickened sauce. It is especially popular in South American countries.