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Dulce de Leche Cheesecake Recipe

Dulce de Leche Cheesecake Recipe

Learn how to make this homemade dulce de leche cheesecake with its silky-smooth texture and caramel-infused flavor. This best easy baking recipe features a buttery biscuit base and perfect swirls of dulce de leche throughout the creamy filling – a foolproof method for creating bakery-quality results at home.
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
1 hour 15 mins
Serves:
1 cheesecake (12 slices)
An overhead shot of a perfectly sliced dulce de leche cheesecake revealing intricate caramel swirls throughout the creamy filling. The slice rests on a white ceramic plate against a neutral linen cloth, with golden afternoon light highlighting the contrast between the amber dulce de leche ribbons and ivory cheesecake. The buttery biscuit crust provides a textural border at the base, while tiny flakes of sea salt sparkle on top. In the background, a copper saucepan with remaining dulce de leche and a small pitcher of caramel sauce suggest the homemade elements. The surface shows delicate crackling characteristic of a perfectly baked cheesecake, with a drizzle of extra dulce de leche cascading down one side.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the crust:</li><li class="ingredients-single-item">200g digestive biscuits (or graham crackers)</li><li class="ingredients-single-item">100g unsalted butter, melted</li><li class="ingredients-single-item">50g 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">750g 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">200g sour cream, at room temperature</li><li class="ingredients-single-item">300g dulce de leche, divided (store-bought or homemade)</li><li class="ingredients-single-item">For garnish:</li><li class="ingredients-single-item">50g dulce de leche, warmed for drizzling</li><li class="ingredients-single-item">Flaky sea salt (optional)</li></ul>

Equipment

<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">Food processor</li><li class="equipment-single-item">Large roasting pan (for water bath)</li><li class="equipment-single-item">Heavy-duty aluminum foil</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 160°C (140°C fan/325°F). Position the rack in the middle of the oven. Prepare your springform pan by wrapping the outside with 3 layers of heavy-duty aluminum foil, making sure it comes at least 5cm up the sides. This crucial step prevents water from seeping into your cheesecake during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>For the crust, pulse the digestive biscuits in a food processor until you have fine crumbs. Transfer to a bowl and mix in the melted butter, sugar, and salt until the mixture resembles wet sand. The moisture from the butter will help the crust hold together when pressed.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Press the mixture firmly into the bottom of your prepared springform pan, using the bottom of a measuring cup to compact it evenly. A tight, even base prevents a crumbly crust. Bake for 10 minutes until lightly golden and set. Remove and let cool completely while you prepare the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth with no lumps, about 2 minutes. Scrape down the bowl and beaters frequently during mixing – this is essential for a smooth cheesecake. Add the sugar and beat for another 2 minutes until creamy and well incorporated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the eggs one at a time, mixing on low speed just until each is incorporated. Overbeating after adding eggs can introduce too much air, leading to cracks. Mix in the vanilla extract and sour cream until just combined. The sour cream adds tanginess to balance the sweetness and contributes to a silky texture.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Pour two-thirds of the cheesecake batter over the cooled crust. Warm 200g of dulce de leche in the microwave for 20-30 seconds until it's pourable but not hot. Drop spoonfuls of the warm dulce de leche over the batter. Pour the remaining cheesecake batter on top.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Warm the remaining 100g of dulce de leche (from the filling ingredients) and drop spoonfuls over the top of the cheesecake. Use a skewer or knife to create beautiful swirls, being careful not to overmix. Just a few gentle strokes will create an attractive marbled effect.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Place the foil-wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath creates steam that ensures gentle, even baking and helps prevent the cheesecake from cracking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake for 1 hour to 1 hour and 15 minutes. The cheesecake is done when the edges are set but the center still has a slight wobble – like firm jelly. Don't worry if it looks underdone in the middle; it will continue to set as it cools. Overbaking leads to cracks and a dry texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Once done, turn off the oven, prop the door open slightly with a wooden spoon, and let the cheesecake cool in the oven for 1 hour. This slow cooling process prevents the dramatic temperature change that can cause cracks.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and water bath, carefully peel away the foil, and let cool completely on a wire rack. Cover with plastic wrap and refrigerate for at least 6 hours, preferably overnight. Patience is key – this resting time allows the flavors to develop and the texture to set perfectly.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Before serving, run a thin knife around the edge of the pan before releasing the springform collar. For the finishing touch, warm the remaining 50g of dulce de leche until pourable and drizzle over the top of the cheesecake. If desired, sprinkle with a few flakes of sea salt to enhance the caramel flavor with a delicious sweet-salty contrast.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Dulce de Leche Cheesecake?

This decadent cheesecake requires digestive biscuits, butter, cream cheese, sugar, eggs, vanilla extract, sour cream, and dulce de leche. Optional flaky sea salt adds a perfect finishing touch that balances the caramel sweetness with subtle salinity.

How to cook Dulce de Leche Cheesecake at home?

Learn how to cook Dulce de Leche Cheesecake by creating a buttery biscuit base, mixing a smooth cream cheese filling, and swirling through warm dulce de leche. The key to perfect results is using a water bath during baking and cooling it gradually in the oven before refrigerating overnight to develop its silky texture.

Why does my cheesecake always crack, and how can I prevent it?

Cheesecakes crack due to overbeating (introducing too much air), overbaking, or sudden temperature changes. Prevent cracks by mixing ingredients gently, using a water bath, baking until just set with a slight wobble in the centre, and cooling gradually in the turned-off oven before refrigerating.

Can I make dulce de leche at home instead of buying it?

Yes! Make homemade dulce de leche by simmering a can of sweetened condensed milk (label removed) in water for 2-3 hours, ensuring it remains fully submerged. Alternatively, pour condensed milk into a glass dish, cover with foil, and bake in a water bath at 160°C for about 90 minutes.

How far in advance can I make this caramel cheesecake?

This cheesecake can be made up to 3 days ahead and stored covered in the refrigerator. For longer storage, freeze individual slices for up to 2 months. The caramel flavours actually develop and improve with time, making this a perfect make-ahead dessert for special occasions.

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Remove and let cool completely while you prepare the filling." }, { "@type": "HowToStep", "name": "Beat cream cheese", "text": "In a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-low speed until completely smooth with no lumps, about 2 minutes. Scrape down the bowl and beaters frequently during mixing – this is essential for a smooth cheesecake. Add the sugar and beat for another 2 minutes until creamy and well incorporated." }, { "@type": "HowToStep", "name": "Add eggs and cream", "text": "Add the eggs one at a time, mixing on low speed just until each is incorporated. Overbeating after adding eggs can introduce too much air, leading to cracks. Mix in the vanilla extract and sour cream until just combined. The sour cream adds tanginess to balance the sweetness and contributes to a silky texture." }, { "@type": "HowToStep", "name": "Layer batter", "text": "Pour two-thirds of the cheesecake batter over the cooled crust. Warm 200g of dulce de leche in the microwave for 20-30 seconds until it's pourable but not hot. Drop spoonfuls of the warm dulce de leche over the batter. Pour the remaining cheesecake batter on top." }, { "@type": "HowToStep", "name": "Create swirls", "text": "Warm the remaining 100g of dulce de leche (from the filling ingredients) and drop spoonfuls over the top of the cheesecake. Use a skewer or knife to create beautiful swirls, being careful not to overmix. Just a few gentle strokes will create an attractive marbled effect." }, { "@type": "HowToStep", "name": "Prepare water bath", "text": "Place the foil-wrapped springform pan in a large roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. This water bath creates steam that ensures gentle, even baking and helps prevent the cheesecake from cracking." }, { "@type": "HowToStep", "name": "Bake cheesecake", "text": "Bake for 1 hour to 1 hour and 15 minutes. 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Patience is key – this resting time allows the flavors to develop and the texture to set perfectly." }, { "@type": "HowToStep", "name": "Garnish and serve", "text": "Before serving, run a thin knife around the edge of the pan before releasing the springform collar. For the finishing touch, warm the remaining 50g of dulce de leche until pourable and drizzle over the top of the cheesecake. If desired, sprinkle with a few flakes of sea salt to enhance the caramel flavor with a delicious sweet-salty contrast." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Isabella Martinez", "datePublished": "2024-05-01", "reviewBody": "This dulce de leche cheesecake is absolutely divine! The balance between the caramel sweetness and the tangy cream cheese is perfect. The water bath technique really does prevent cracking - my cheesecake turned out beautiful and smooth.", "name": "Perfectly Balanced Sweetness", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ravi Patel", "datePublished": "2024-05-05", "reviewBody": "The caramel swirls in this cheesecake create such a beautiful pattern and amazing flavor. My dinner guests were impressed and asked for the recipe! The detailed instructions made it easy to achieve professional results.", "name": "Stunning Caramel Swirls", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Claudia Bergmann", "datePublished": "2024-05-08", "reviewBody": "I've tried many cheesecake recipes before but this one takes the cake! The texture is incredibly creamy and the dulce de leche adds such a rich flavor. The sea salt on top is a game-changer - don't skip it!", "name": "Best Homemade Cheesecake Ever", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Hassan", "datePublished": "2024-05-10", "reviewBody": "My family literally begged for second helpings of this cheesecake! The gradual cooling technique works brilliantly - not a single crack on my cheesecake. I'll definitely be making this for special occasions.", "name": "Family Favorite Dessert", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sophie Nguyen", "datePublished": "2024-05-12", "reviewBody": "This recipe is worth every calorie! The buttery biscuit base complements the creamy filling perfectly. I made it for my husband's birthday and he said it was better than any restaurant cheesecake he's ever had.", "name": "Restaurant Quality Results", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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