Dulce De Leche Baked Cheesecake
A decadent baked cheesecake flavored with DDL, with a brownie base and white chocolate ganache
Servings 8
Ingredients
- For the brownie crust:
- 85 gm dark chocolate
- 50 gm butter
- 1/4 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup all purpose flour
- 1/4 tsp salt
- For the cheesecake:
- 2 x 300 gm packs Philadelphia cheese light
- 1/3 cup brown sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup dulce de leche
- For the topping:
- 100 gm fresh cream
- 100 gm white chocolate
- 2 tbsp dulce de leche for drizzling
Instructions
- Let's first make the brownie crust. Preheat oven to 180 degrees. Grease a 9 inch spring-foam pan.
- Melt chocolate and butter using a double boiler. Cool slightly.
- Combine sugar, egg and vanilla and whisk well.
- Add the melted mixture and whisk. Add in the flour and salt and whisk till combined.
- Pour into the pan and bake for 12 minutes till the top is firm and a skewer inserted comes out with some crumbs. Cool in pan completely. Our crust is ready.
- Time for the cheesecake part! Preheat oven to 150 degrees.
- Using an electric mixer, beat the cream cheese and sugar till fluffy. Add eggs, one at a time, beating well with each addition. Add in vanilla and finally the DDL and beat well. Pour over the prepared brownie base.
- Bake for an hour at 150 degrees. Reduce the temperature to 120 degrees and bake for another 45 minutes.
- Turn off the oven. Take out the pan and run a knife across the edges.
- Return the pan to the oven and keep in the oven for a couple of hours to rest. Cover loosely with cling film and refrigerate overnight.
- For the ganache, heat the cream till hot, not boiled. Pour the cream over the white chocolate and whisk till melted.
- Allow to cool. Spread on the top. Drizzle the DDL all over. Allow to rest till thickened.
- Slice, serve and enjoy!!!