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Dulce de Leche White Chocolate Cheesecake ππ°
Dulce de Leche White Chocolate Cheesecake ππ°
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 5 hours 15 minutes | Kcal: 420 kcal | Servings: 10 servings
Ingredients
For the Crust:
- 200g (7oz) plain sweet cookies (like Digestives or Graham Crackers)
- 100g (3.5oz) unsalted butter, melted
For the Cheesecake Filling:
- 500g (18oz) cream cheese, softened
- 1 cup (220g / 7.75oz) white granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 200g (7oz) white chocolate, melted and cooled
- 1 cup dulce de leche
For the Topping:
- 1 cup dulce de leche, warmed slightly
- 100g (3.5oz) white chocolate, melted
- 1/4 cup (60ml) cream, warmed slightly
- White chocolate curls, to decorate
Directions
- Preheat your oven to 160C / 320F / 140C fan forced. Grease and line the base of a 20cm (8 inch) springform cake tin.
- In a food processor, process the cookies until they resemble fine crumbs. Add the melted butter and mix until combined. Press into the base of the prepared tin and refrigerate while you make the filling.
- Beat the cream cheese and sugar until smooth. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until smooth.
- With the mixer on low, pour in the melted white chocolate and mix until combined. Pour half the cheesecake mixture over the chilled base.
- Drop spoonfuls of half the dulce de leche over the cheesecake and swirl with a butter knife. Repeat with the remaining cheesecake mixture and dulce de leche.
- Bake for 50-55 minutes or until set around the edges but still wobbly in the center. Turn off the oven and leave the door ajar for 30 minutes. Remove from the oven and cool completely in the tin.
- Refrigerate for at least 4 hours or overnight.
- Warm the dulce de leche, white chocolate, and cream gently in separate bowls. Drizzle over the top of the cheesecake and decorate with white chocolate curls.
