Recipe
Dulce De Leche Cheesecake
If you have about 45 minutes to spend in the kitchen, Dulce De Leche Cheesecake might be a super gluten free and lacto ovo vegetarian recipe to try. O...
- Total time
- Total: 45 min
- Servings
- Servings: 10
- Difficulty
- Difficulty: medium
Ingredients
- 150 grams Almond cookies, crumbed
- 1 tablespoon Cornstarch
- 450 grams Philiadelphia 13% balance cream cheese
- 240 ml Dulce de leche
- 2 Eggs
Instructions
- Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until its ready for use.Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth.
- Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
- Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.
