Dulce de Leche Cheesecake (Baked, with a Biscuit Base)

Today at work Andrea, a colleague, treated us to a delicious cake: a Dulce de Leche Cheesecake. Delicious is an understatement — it was sublime. Andrea has already contributed several times to the blog; cakes are her speciality, and whenever she brings one to celebrate something, it's a total hit.

I asked her for the recipe, and here it is — thank you. 

Dulce de Leche Cheesecake

 

Ingredients 
For the base
1 packet of Maria biscuits (plain tea biscuits)
100 g butter
A splash of milk

For the filling
2 tubs (250 g each) of quark cheese
1 tub (250 g) of Philadelphia cream cheese
1/2 cup sugar
2 tablespoons flour
3 eggs
1/3 cup milk
1/2 cup dulce de leche

Method

1. Preheat the oven to 200 °C.

2. Mix the finely crushed biscuits with the softened butter and the splash of milk until you get a paste. Butter a round tin (ideally a springform tin) and spread the biscuit mixture over the bottom (not up the sides, just the base). Bake for 10 minutes. Let it cool a little at room temperature.

3. Lower the oven to 180 °C.

4. Mix the cheeses, sugar and flour well. Then add the eggs, beating well. Add the milk and mix.

5. Pour the cheese cream into the tin and add spoonfuls of dulce de leche on top, spread over the whole surface (so they sink into the cheese cream).
6. Bake for 45–55 minutes or until the centre has just set. Take it out of the oven and, once cool, run a flat knife around the edge. Leave to cool for 1 hour at room temperature and then 4–5 hours in the fridge. Unmould when completely cold, or cut it directly in the tin.

🌐 Llegeix aquesta recepta en català