Dulce De Leche Cheesecake
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8ounces cream cheese, at room temperature
- 3large eggs
- ½cup heavy cream
- 1cup dulce de leche
Nutritional analysis per serving (8 servings)
295 calories; 20 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 23 grams carbohydrates; 0 grams dietary fiber; 20 grams sugars; 7 grams protein; 185 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 325 degrees. Place cream cheese in food processor and process until soft. With machine running, drop in eggs through feed tube, followed by heavy cream, then dulce de leche.
- Step 2
Place mixture in a 9-inch pie dish. Put dish in a large pan and add hot water until it comes halfway up the side of pie dish. Place in oven and bake about an hour or a little longer, until a cake tester comes out clean and top is fairly firm.
- Step 3
Let cake rest one hour, then serve at once. Or refrigerate, but remove from refrigerator one-half hour before serving.
Private Notes
Comments
as easy as advertised. in my opinion a bit of dulce de leche drizzled over the top would be the perfect finish (I tried to top with chocolate ganache but I feel it overwhelmed the nice subtle flavor of the cheesecake).
I added a graham cracker crust and used fleur de sel caramel from Trader Joe's. Then I cooked it without the water bath, since with the crust, I figured it would shield the mixture from the heat. I cooked it for nearly an hour. It lost quite a bit of volume once cooled, but was very well received, especially as I took the tip from the other person that left a note, and added additional caramel sauce on top. A quick, delicious, and simple dessert.
I brought some dulce de leche home with me from a trip to Argentina - it is the consistency of a caramel candy, not exactly spreadable or able to drizzle. I think I can soften it in the microwave or over a double-boiler? Please let me know how you do it.
I guess I expected dulce de leche to be liquid, but it is a solid mass. Tough getting it down the feed tube of the food processor, and definitely no "drizzling" the remainder of the can over the cooled cheesecake. I tried heating up the excess ddl in the microwave to make it pourable so I could do a "swirl" in the cheesecake, and that was a nope: just blobs that sunk to the bottom. Overall, this was quick and tasty, but everyone said it didn't taste like cheesecake.
I added a graham cracker crust and used fleur de sel caramel from Trader Joe's. Then I cooked it without the water bath, since with the crust, I figured it would shield the mixture from the heat. I cooked it for nearly an hour. It lost quite a bit of volume once cooled, but was very well received, especially as I took the tip from the other person that left a note, and added additional caramel sauce on top. A quick, delicious, and simple dessert.