Dulce de Leche & Maldon Salt Cheesecake

This is one of our most favourite recipes. Check the step-by-step video here

Autumn is a season that paints nature in warm hues and invites us to cozy up with comforting delights. 🍁

Among the many treats that shine in this season, the Dulce de leche & Maldon salt cheesecake stands out as a star.

It's the perfect blend of creamy, caramel goodness that captures the essence of fall in every bite. If you're searching for the ultimate cheesecake recipe to elevate your autumn evenings, you've stumbled upon a gem. 🍂

Enjoy this mini Dulce de Leche cheesecake and share it!

Ingredients

For curst:

• 10 golden Oreos, crushed

• 30gr unsalted butter, melted

For cheesecake filling:

• 440gr cream cheese, softened

• 42gr sugar

• 260gr dulce de leche, divided

• 30gr sour cream or full fat cream

• 10ml pure vanilla extract

• ¼ teaspoon Maldon salt

• 2 large eggs at room temperature

• Decorate: Maldon Sea salt flakes

Instructions

1. Preheat the oven to 175°C.

2. To make the crust, crush the golden Oreo until fine crumbs form.

3. Add the melted butter and mix until the crumbs are evenly moistened. Transfer the crumbs into a 14cm springform pan. Press the mixture onto the bottom and a bit up the sides of the pan. Bake for 9 min.

4. To make the cheesecake filling, beat the cream cheese until fluffy on medium speed. Mix in the sugar. Then add about 200g of dulce de leche (the remaining will be used for spreading on top for decoration) and sour cream. Continue to mix until combined.

5. Stir in vanilla extract and salt. Beat in the eggs one at a time and mix just until combined on low speed. Transfer the batter onto the prepared crust.

6. Bake the cheesecake for 40-50minutes, or until the edges are set and slightly wobbly in the center. Turn off the oven and leave the ovens door slightly open. Leave the cheesecake in for an hour. Then cool at room temperature for the more hour. Refrigerate for at least 2 hours to let it set or best do it overnight.

7. When ready to serve, remove springform sides of the pan and spread the reserved dulce de leche on top. Sprinkle some Maldon salt, if desired, we strongly recommend it for the most delightful experience.

8. Store the cheesecake in a fridge, covered, for up to 5 days.

9. Enjoy & save for all your special moments.

10. Let us know how it turns out for you. ❤️

Cookiea Beacon #webelieveinhandmade

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