Dulce de Leche Cheesecake Recipe

<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>

<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>

<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>