Dulce de Leche cheesecake

Name: Dulce de Leche cheesecake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 60 g Butter; 75 g Walnut kernels; 100 g Ladyfingers; 1 TABLESPOON demerara sugar; 600 g Double cream cream cheese; 250–275 g Dulce de Leche (milk jam; alternatively caramel spread); 3 Eggs (size M); 15 g Cornstarch; 7-10 Tbsp Oil; 1 large freezer bag

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

60 g Butter
75 g Walnut kernels
100 g Ladyfingers
1 TABLESPOON demerara sugar
600 g Double cream cream cheese
250–275 g Dulce de Leche (milk jam; alternatively caramel spread)
3 Eggs (size M)
15 g Cornstarch
7-10 Tbsp Oil
1 large freezer bag

Directions

1
Put butter in a pot and melt it. Finely chop 50 g walnuts. Put the lady fingers in a freezer bag and crush them to fine crumbs with a rolling pin. Mix sponge crumbs, walnuts, sugar and liquid butter well. Spread the bottom of a springform pan (24 cm Ø) thinly with oil. Spread the crumb mixture on the base and press it down to an even base. Chill for about 20 minutes.
2
Mix the cream cheese and 125 g Dulce de Leche with the whisk of the hand mixer until smooth. First add eggs, then starch. Pour cream onto the crumb base. Bake in the preheated oven, 2nd shelf from below (electric oven: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 50 minutes. Turn off the oven, open the door halfway and let the cheesecake cool down. Then let it cool down completely on a cake rack
3
Spread 125-150 g Dulce de Leche on the cake and chill for 3-4 hours (or overnight). Coarsely chop 25 g walnuts. Remove the cheesecake from the tin, sprinkle with walnuts and cut into pieces
4
On 16 pieces:
5
waiting time approx. 4 3/4 hours