This recipe kind of got thrown together because I had two things in my fridge that I wanted to use up: cream cheese and dulce de leche. The dulce de leche was made for some Chocolate Dulce De Leche Cookies a few weeks ago. I’m going to do a post in the very near future about making it from scratch, but if you want an easier method, all you need is a can of sweetened condensed milk. You empty the can into a mason jar, place the lid so it’s just sitting on top (not actually screwed on) and place this in a small pot of water, making sure that the water doesn’t go near the top of the mason jar. Get this up to a boil and reduce the heat to medium. After about 4 hours, you’ll have dulce de leche. Let the jar and contents get to room temperature before placing it in the fridge. Here’s the chocolate dulce de leche cheesecake recipe:
Chocolate Dulce De Leche Cheesecake
Two 6″ Cheesecakes
- 250g chocolate cookie crumbs
- 35g unsalted butter, melted
- 45g sugar
- 500g cream cheese, softened
- 320g sugar
- 2 eggs
- 1/2 cup heavy cream
- 1 tbsp vanilla
- 175g semi-sweet chocolate, melted
- 1 can of dulce de leche
Preheat oven to 300°. Line two 6″ cake pans with parchment paper. Combine the cookie crumbs, sugar and melted butter and mix well. Divide the crust mixture between the two pans and press down firmly. Bake for 10 minutes. Remove from oven and allow the crust to cool completely.
In a double boiler, melt chocolate and set aside. In an electric mixer, beat cream cheese and sugar until combined. Add eggs, one at a time, and beat until just mixed. Mix in cream and vanilla. Add chocolate and mix until just combined. Divide between the two pans and bake for 50 minutes. Remove from the oven and let cool in the fridge completely before removing from the pan. Once the cheesecakes have cooled, pour dulce de leche onto the tops.
To make the cheesecakes, I used two 6-inch springform pans.