Decadent Dulce de Leche Cheesecake
Sweet and creamy with touch of sea salt, this decadent dulce de leche cheesecake is quite a treat!
yield: 12-16 SERVINGS
Ingredients:
For curst:
For cheesecake filling:
Directions:
For full directions kindly visit sweetandsavorybyshinee.com.
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Sweet and creamy with touch of sea salt, this decadent dulce de leche cheesecake is quite a treat!
yield: 12-16 SERVINGS
Ingredients:
For curst:
- 18 full sheets of graham crackers (about 300gr cookies)
- ¼ cup (50gr) sugar
- 10 tablespoons (140gr) unsalted butter, melted
For cheesecake filling:
- 24oz (700gr) cream cheese, softened (Brick-style, full fat version)
- 1/3 cup (65gr) sugar
- 1 can (400gr/14oz) dulce de leche, divided
- ½ cup (125gr) sour cream
- 1 tablespoon pure vanilla extract
- ¼ teaspoon kosher salt
- 3 large eggs, at room temperature
- Sea salt flakes for dusting, optional (I love this Maldon sea salt flakes.)
Directions:
- To make the crust, crush the graham crackers in a food processor until fine crumbs form.
- Add sugar and melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.
For full directions kindly visit sweetandsavorybyshinee.com.
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