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Dulce De Leche Cheesecake Share this recipe

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Ingredients

  • Base
  • 150g digestive biscuits
  • 60g butter (melted)
  • 30g caster sugar
  • Filling
  • 500g cream cheese
  • 125g sour cream
  • 250g La Salamandra Dulce de Leche
  • 3 eggs
  • 2 tsp vanilla extract

Directions

  1. Preheat oven to 160°C. Grease an 8”
    springform pan. Crush the biscuits and mix
    with melted butter and sugar. Spread on
    bottom of pan and press down to create
    an even base. Place in the fridge and make
    the filling.

    In a bowl beat all the filling ingredients
    together until well combined. Pour over
    the biscuit base and place in the preheated
    oven for 45-50 minutes; it should be slightly
    wobbly in the centre. Turn the oven off at
    this stage and leave in the oven to cool for
    an hour. Release springform pan, cut and
    serve. The cheesecake will also keep in the
    fridge for 3 or 4 days. Serves 8.

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