The Butler's Table

Cheesecake With Dulce De Leche

Chilled biscuit-base cheesecake with cream cheese, whipped cream, and marbled dulce de leche.

General General Vegetarian Vegetarian Gluten-free GF with swap No-cook No-cook Bake Bake Cheese Cheese Dessert Dessert

Ingredients

Method

  1. Prepare the tin

    Lightly grease a 23 cm springform tin with oil and line it with baking paper.

  2. Make the base

    Crush or blitz the digestive biscuits finely, then mix with the melted butter. Press firmly into the tin base, level it well, and put the tin in the freezer while you make the filling.

  3. Beat the cream cheese

    Beat the cream cheese with the icing sugar until smooth.

  4. Fold in the cream

    Whisk the whipping cream to very soft peaks in a separate bowl, then gently fold it into the cream cheese mixture.

  5. Marble the dulce de leche layer

    Remove about 400 g of the cream cheese mixture. Fold in 170 g dulce de leche with a loose figure-of-eight motion so it stays slightly marbled rather than fully mixed.

  6. Layer the cheesecake

    Spread the dulce de leche mixture over the biscuit base and smooth it. Spoon the remaining plain cream cheese mixture on top and smooth again.

  7. Swirl the top

    Make 8 to 10 shallow hollows in the top with a teaspoon. Divide the remaining dulce de leche between them, then swirl it through the topping with a skewer.

  8. Chill

    Chill for at least 4 hours, preferably overnight, before serving.

Notes

The source includes an optional homemade dulce de leche method: bake a foil-covered tin of sweetened condensed milk in a water bath at 220 degrees C for 90 minutes, topping up the water halfway, then cool and chill. Bought dulce de leche keeps the main recipe simpler.