Buttermilk Dulce de Leche Cheesecake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Base:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">80g unsalted butter, melted</li><li class="ingredients-single-item">25g granulated sugar</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">For the Filling:</li><li class="ingredients-single-item">600g full-fat cream cheese, at room temperature</li><li class="ingredients-single-item">150g granulated sugar</li><li class="ingredients-single-item">3 large eggs, at room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">240ml buttermilk, at room temperature</li><li class="ingredients-single-item">200g dulce de leche (or caramelized condensed milk), divided</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For Serving:</li><li class="ingredients-single-item">100g dulce de leche, warmed</li><li class="ingredients-single-item">120ml whipped cream (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) springform pan</li><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Large roasting tin (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li><li class="equipment-single-item">Food processor</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (fan)/180°C (conventional)/Gas Mark 4. Wrap the outside of a 23cm springform pan with two layers of heavy-duty aluminum foil, making sure it comes at least halfway up the sides to create a waterproof seal. This prevents water from seeping into your cheesecake during baking in the water bath.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the base, pulse the digestive biscuits in a food processor until finely ground. If you don't have a food processor, place the biscuits in a sealed plastic bag and crush with a rolling pin. Mix the crumbs with melted butter, sugar, and salt until the mixture resembles wet sand. The butter acts as a binder, helping the base hold together when sliced.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the crumb mixture firmly and evenly into the bottom of your prepared springform pan, using the flat bottom of a glass or measuring cup to compact it. Bake the base for 10 minutes until lightly golden and set. Remove from the oven and allow to cool while you prepare the filling. Keep the oven on.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth and free of lumps, about 2 minutes. Scrape down the sides and bottom of the bowl frequently during mixing – this is crucial for a smooth cheesecake without cream cheese lumps.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the sugar and beat for another 2 minutes until well incorporated. The mixture should be creamy but not overly aerated – too much air can cause your cheesecake to puff up and then crack as it cools.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the eggs one at a time, beating on low speed just until each is incorporated. Over-mixing after adding eggs can incorporate too much air and affect the texture. Add the vanilla extract, buttermilk, flour, and salt, mixing on low speed until just combined. The buttermilk adds a wonderful tanginess that balances the sweetness of the dulce de leche.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour about two-thirds of the cheesecake mixture onto the cooled crust. Warm 150g of the dulce de leche slightly (about 15 seconds in the microwave) to make it more fluid. Dollop spoonfuls of warmed dulce de leche onto the batter. Pour the remaining cheesecake batter on top, then dollop the remaining 50g of dulce de leche on the surface.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Use a skewer or thin knife to gently swirl the dulce de leche through the batter, creating a marbled effect. Don't over-swirl or you'll lose the distinct caramel pattern. Tap the pan gently on the counter a few times to release any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the foil-wrapped springform pan in a large roasting tin. Pour hot water into the roasting tin until it reaches about halfway up the sides of the springform pan. This water bath (bain-marie) ensures gentle, even heat distribution, helping the cheesecake bake without cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Carefully transfer to the oven and bake for 70-80 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble – it will continue to set as it cools. Don't open the oven door during the first 60 minutes of baking as temperature changes can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Once baked, turn off the oven, crack the door open slightly, and leave the cheesecake in the cooling oven for 1 hour. This gradual cooling prevents the surface from cracking due to sudden temperature changes.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Remove the cheesecake from the water bath, unwrap the foil, and run a thin knife around the edge of the cheesecake to prevent it from sticking to the pan as it cools. Allow it to cool completely at room temperature, then cover and refrigerate for at least 6 hours, preferably overnight. The flavor and texture improve with time as the buttermilk tang melds with the sweet caramel notes.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>To serve, carefully remove the sides of the springform pan. Warm the remaining 100g of dulce de leche until pourable and drizzle over the top of the cheesecake just before serving. If desired, serve with a dollop of whipped cream on the side. For clean slices, dip your knife in hot water and wipe dry between cuts.</li></ol>