This cheesecake is to-die-for. A velvety, scrumptious dulce de leche cheesecake baked to perfection, ideal for serving as a dessert or with coffee among friends.
Preparation Time
30 mins
Cooking Time
1 hr 20 mins
Total Time
1 hr 50 mins
Calories
478 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
Step 2
Combine digestive biscuits, 1/4 cup chopped walnuts, and melted butter in a bowl; mix well. Press biscuit mixture into the bottom of the prepared springform pan using the back of a spoon.
Step 3
Bake in the preheated oven until crust is set, about 5 minutes. Set aside to cool.
Step 4
Beat double cream in a bowl using an electric mixer until soft peaks form. Combine cream cheese and sugar together in a separate bowl until well mixed; add 11.5-ounce jar dulce de leche and eggs, 1 at a time and mixing well after each addition. Avoid over-mixing the cream cheese mixture. Fold double cream mixture into cream cheese mixture until well combined; spoon over the cooled crust.
Step 5
Bake in the oven for 1 hour 15 minutes. Do not open the oven door while baking. Cool at room temperature for 30 minutes; refrigerate until chilled, at least 3 hours to overnight.
Step 6
Decorate cheesecake with 2 tablespoons dulce de leche and 1 tablespoon chopped walnuts.
Ingredients
4 eggs
2 (8 ounce) packages cream cheese, softened
⅔ cup white sugar
¼ cup finely chopped walnuts (Optional)
1 (11.5 ounce) jar dulce de leche
2 cups crushed digestive biscuits
3 ½ tablespoons melted butter
7 ounces double cream
2 tablespoons dulce de leche, or as desired
1 tablespoon chopped walnuts, or as desired (Optional)
