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Receta Cuban Dulce de Leche Cheesecake
by Cuban Cuisine

Cuban Dulce de Leche Cheesecake

An Easter Cheesecake for Dulce de Leche Lovers!
Love cheesecake? 
Cuban Cuisine presents a new flavour that will make your day! Our dulce de leche cheesecake recipe combines the tangy taste and velvety texture of the original, with luscious caramel flavor. What's more, Cuban Cuisine's dulce de leche cheesecake is baked in a homemade cookie crust made with crushed digestives. With its incredibly silky texture and decidedly caramelized flavor, it is the perfect holiday dessert for Easter.  Visit Cuban Cuisine's blog on great Cuban recipes.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Central american
Tiempo para Cocinar: Raciónes: 10

Ingredientes

  • 1 pkg. (7 oz.) digestives
  • 1/2 cup butter, melted
  • 4 pkg. (8 oz. each) cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 4 eggs, room temperature
  • 1 1/2 tsp. vanilla
  • 1 GOYA  dulce de leche,

Direcciones

  1. Pulse cookies in food processor until smooth crumbs created. Transfer into bowl and mix with butter. Now press crumb mixture into spring loaf pan to set as the crust.
  2. In mixing bowl, beat cream cheese until light and fluffy.
  3. Add condensed milk; beat until smooth, 1 minute.
  4. Beat in eggs, vanilla and 3 tbsp. dulce de leche until combined, 3 minutes.
  5. Pour filling into prepared crust. Bake until golden brown and set, but still wiggly in the middle, 45 - 55 minutes. Turn off oven; partially open oven door. Let cake sit in oven until room temperature, about 1 hour. Transfer cake to refrigerator; cool completely, at least 4 hours.