Dulce De Leche Cheesecake
If you have about 45 minutes to spend in the kitchen, Dulce De Leche Cheesecake might be a super gluten free and lacto ovo vegetarian recipe to try. One serving contains 430 calories, 8g of protein, and 38g of fat. This recipe serves 10. For $1.27 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A few people made this recipe, and 32 would say it hit the spot. If you have almond cookies, eggs, philiadelphia balance cream cheese, and a few other ingredients on hand, you can make it. It works well as a dessert. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so great. Similar recipes are Russian Dulce De Leche Waffle Cake and Instant Pot Dulce De Leche, Dulce De Leche Cheesecake, and Dulce de Leche Cheesecake.
Ingredients
almond cookies
150 grams
cornstarch
1 tablespoon
philiadelphia balance cream cheese
450 grams
dulce de leche
240 ml
eggs
2
juice of lemon
1
salt
1 pinch
sugar
0.5 cup
butter
1.5 sticks
yogurt
150 grams
Cooking in Steps
-
1Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until its ready for use.Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth.
cream cheese
butter
sugar
hand mixer
mixing bowl
frying pan -
2Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
dulce de leche
lemon juice
corn starch
yogurt
egg
-
3Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.
oven
