This dulce de leche cheesecake was a hit in my home. The cheesecake is creamy, not too sweet and quick to prepare. The base of the cheesecake is made from chopped peanuts, biscuits and butter. On the top, the cheesecake is covered with dulce de leche and sprinkled with almond flakes.
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Cheesecake with dulce de leche.
Cheesecake base:
- 120 g butter biscuits
- 80 g unsalted butter
- 70 g unsalted peanuts
Cheesecake filling:
- 800 g creamy quark cheese
- 100 g mascarpone
- 120 g icing sugar
- 200 g heavy cream (36%)
- 2 tablespoons of potato flour
- 1 tablespoon of all-purpose flour
- 5 eggs
- 1 teaspoon of vanilla extract
- 100 g white chocolate
Dulce de leche topping:
- 250 g dulce de leche
- 3 tablespoons of almond flakes
How to make cheesecake with dulce de leche.
Base: blend the peanuts and biscuits, then combine them with soft butter. Next, put the mixture into a baking tin, spread it out evenly and lightly press with your hand.
Cheesecake cream: put eggs, icing sugar and vanilla extract into a bowl. Using a food processor or a hand mixer, whisk the ingredients for one minute. Then add the quark cheese, mascarpone, heavy cream and both types of sieved flours. Continue whisking for 2-3 minutes. At the end, add the liquid but cold white chocolate.
Pour the cheese mixture onto the previously prepared biscuit and peanut base. Preheat the oven to 170 degrees Celsius and when hot, put in the cheesecake. Bake the cheesecake for 70-80 minutes. After baking, open the oven door and allow the cheesecake to cool down completely.
Spread dulce de leche on top of the cooled down cheesecake and sprinkle it with almond flakes. Keep the finished cheesecake in the fridge.
Good to know when making cheesecake with dulce de leche.
I used a round-shaped baking tin with a diameter of 24 centimetres. I lined it with baking paper.
Depending on how creamy a cheesecake you want to get, bake it for 70 to 80 minutes. A cheesecake baked for a bit longer will have a denser consistency whereas the one baked shorter will be creamier.
I do not add much sugar to the cheese cream, because dulce de leche is quite sweet in itself – more sugar would make the cake too sweet.
Quark cheese necessarily must be ground. It is best to buy quark cheese which is already having a creamy consistency.
Do you like cheesecakes? If so, try our recipe for Yoghurt cheesecake with blueberries.
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