Dulce de Leche Cheesecake with a Maria Cookie Crust.
A weekend Cuba dessert. Ready in about 6 hours 26 minutes. Difficulty: more effort.
- 5 hr 21 minPrep (about)
- 1 hr 5 minCook (about)
- 6 hr 26 minTotal time
- 4Servings
- More effortDifficulty
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Join the waitlist Not nowIngredients
- 8 ¾ oz maria cookies
- ⅔ cup unsalted butter
- 20 oz cream cheese
- 20 oz cream cheese
- 1 can sweetened condensed milk
- 5 eggs
- Garnish dulce de leche
Spices & seasonings (1): vanilla extract
- 2 tbsp vanilla extract
How to make it
Steps in our own plain words.
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Turn the oven on to 325ºF.
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Place cookies in bowl of food processor.
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Pulse 30 seconds, until finely ground.
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Move cookie crumbs to bowl.
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Add softened butter.
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Stir until mixed.
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Move cookie mixture to 9” spring form pan.
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Press cookie crumbs onto bottom and sides of pan using your fingers.
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Cook in the oven until firm and fragrant, about 10 minutes.
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Let it cool.
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Set electric mixer on medium speed.
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Beat cream cheese till fluffy, about 3 minutes.
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Add condensed milk.
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Beat until smooth, 1 minute.
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Beat in eggs, vanilla and 3 tbsp.
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Dulce de leche until mixed, 3 minutes.
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Pour filling into prepared crust.
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Bake until golden.
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Set, but still a little wiggly in your middle, 45 – 55 minutes.
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Turn off oven.
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Partially open oven door.
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Let cheesecake sit in oven till it come to room temperature, around 1 hour.
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Move cheesecake to refrigerator.
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Cool completely, at least 4 hours.
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Remove cooled cheesecake from sprigform pan.
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Place rest of the dulce de leche in ziplock bag.
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Snip small hole in corner of bag using scissors.
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Applying even pressure.
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Do it on “pastry bag,” paint stripes on finished cheesecake.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.