Dulce de Leche Cheesecake with a Maria Cookie Crust.
Dulce de leche cheesecake nestled on a crunchy Maria cookie crust — a decadent dessert recipe.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Dessert
Ingredients
- 7 oz maria cookies
- 0.5 cup unsalted butter
- 16 g cream cheese
- 16 g cream cheese
- 1 can sweetened condensed milk
- 4 pcs eggs
- 1 ml vanilla extract
- 1 pcs garnish dulce de leche
Instructions
- Preheat the oven to 325°F.
- Place the cookies in the bowl of a food processor and pulse for about 30 seconds until finely ground, or crush them inside a zip-top bag with the bottom of a heavy skillet; transfer the crumbs to a bowl.
- Stir the softened butter into the cookie crumbs until evenly combined.
- Press the crumb mixture into a 9-inch springform pan, using your fingers to compact it across the bottom and up the sides.
- Bake the crust for about 10 minutes, until it is firm and fragrant.
- Allow the baked crust to cool.
- With an electric mixer on medium speed, beat the cream cheese until light and fluffy, about 3 minutes.
- Add the sweetened condensed milk and beat until smooth, about 1 minute.
- Beat in the eggs, vanilla, and 3 tablespoons of dulce de leche until fully combined, about 3 minutes.
- Pour the filling into the prepared crust.
- Bake until the top is golden brown and the center is set but still a little wiggly, 45–55 minutes.
- Turn off the oven and leave the oven door partially open.
- Let the cheesecake sit in the oven until it reaches room temperature, about 1 hour.
- Transfer the cheesecake to the refrigerator and chill completely, at least 4 hours.
- Remove the cooled cheesecake from the springform pan.
- Place the remaining dulce de leche in a zip-top bag, snip a small corner, and squeeze to pipe stripes over the cheesecake.