Cheesecake with dulce de leche

Cheesecake with Dulce de Leche

Introduction

I propose a delicious and simple recipe for cheesecake with dulce de leche, a dessert that combines the creamy texture of cheese with the intense and sweet flavor of caramel. This recipe is perfect for any occasion, from birthdays to gatherings with friends, and will surely impress. Additionally, it requires no added sugar, as both dulce de leche and cottage cheese provide enough sweetness.

Preparation time: 30 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 30 minutes
Number of servings: 8

Necessary ingredients

For the crust:
- 200g biscuits (I prefer digestive ones, but you can use any type of biscuits you like)
- 100g butter (melted)

For the filling:
- 500g cottage cheese (ideally fatty, for a creamier texture)
- 1 can of dulce de leche (approximately 400g)
- 3 eggs
- vanilla essence (to taste)

Preparing dulce de leche

Dulce de leche is an essential ingredient in this recipe, and its preparation is simple but requires a bit of patience.

1. Start by piercing the can of condensed milk with a few holes. This will allow steam to escape during baking.
2. Place the can in a deep baking dish and fill it with water, ensuring that the water reaches halfway up the can.
3. Preheat the oven to 150 degrees Celsius and let the can bake for about 2 hours, checking the water level in the dish periodically. When the liquid turns caramel in color, it is ready.

Preparing the crust

1. Begin by grinding the biscuits in a food processor until they become a fine powder. If you do not have a food processor, you can place the biscuits in a bag and crush them with a rolling pin.
2. Add the melted butter over the biscuits and mix well until everything is evenly incorporated.
3. Place the biscuit mixture in a springform pan and press down firmly to form an even crust. Use a spatula or the bottom of a glass to ensure it is well compacted.

Preparing the filling

1. Before starting with the filling, let the cottage cheese drain for about an hour. This step is essential, as cottage cheese may contain whey, which could make the cheesecake too wet.
2. After the cheese has drained, transfer it to a large bowl and mix well with an electric mixer until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. Incorporate the dulce de leche and vanilla essence, mixing until the composition becomes homogeneous and creamy.

Assembling the cheesecake

1. Preheat the oven to 160 degrees Celsius.
2. Pour the cheese filling over the biscuit crust, leveling it with a spatula.
3. Bake the cheesecake in the oven for 50-60 minutes. The cheesecake is done when the edges are firm but the center is slightly wobbly.
4. Turn off the oven and let the cheesecake cool in the oven with the door ajar for about 30 minutes. This will help prevent cracks on the surface of the cheesecake.

Cooling and serving

1. After the cheesecake has cooled to room temperature, place it in the refrigerator for a few hours (ideally overnight) to firm up completely.
2. Serve it with a little strawberry jam or chocolate sauce to add a touch of freshness and color.

Practical tips

- If you want a less sweet version, you can reduce the amount of dulce de leche or experiment with other types of sauces, such as a berry sauce or dark chocolate glaze.
- The cheesecake can be decorated with chocolate shavings, roasted nuts, or fresh fruits to add extra texture and flavor.
- Make sure the cottage cheese is well drained; otherwise, your cheesecake may become too wet.
- If you use a larger pan, the baking time may vary, so check the cheesecake's state constantly.

Nutritional benefits

- Cottage cheese is an excellent source of protein and calcium, contributing to bone health.
- Dulce de leche, although sweet, can be used in moderation due to its lactose content and healthy fats from milk.

Frequently asked questions

1. Can I use cream cheese instead of cottage cheese?
Answer: Yes, but the cheesecake will have a different texture and will likely require more sugar.

2. How can I store the cheesecake?
Answer: The cheesecake stores well in the refrigerator, covered with plastic wrap, for up to 5 days.

3. What other sauces can I use for decoration?
Answer: You can use caramel sauce, chocolate sauce, fruit sauce, or even a yogurt and honey mixture for a lighter version.

In conclusion, the cheesecake with dulce de leche is a versatile and easy-to-make dessert that is sure to bring smiles to the faces of your loved ones. Enjoy!

 Ingredients: For the crust: 200g biscuits (I use bulk digestive biscuits) 100g butter For the filling: 500g cottage cheese (I used full-fat cottage cheese instead of cream cheese) 1 can of dulce de leche 3 eggs vanilla essence