Decadent Dulce de Leche Cheesecake Recipe | Cupcake Jemma

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while cottage cheese can reduce costs.

dulce de leche

🥗Healthier: caramel sauce

💰Cheaper: sweetened condensed milk

Caramel sauce can mimic flavor while sweetened condensed milk is more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener while brown sugar can be less expensive.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal can be used as a binding agent in vegan versions.

Preheat the oven to 170 degrees Celsius (fan assisted).

In a bowl, combine 275 grams of oreo crumbs, 75 grams of melted unsalted butter, and a pinch of salt. Mix until combined to a wet sand consistency.

Press the mixture into the bottom of an 8-inch springform pan, ensuring it goes slightly up the sides. Use a mug or straight-sided glass to pack it down.

Bake the crust in the oven for 10 minutes, then press it down again to compact it after it puffs up during baking.

Let the crust cool to room temperature, then refrigerate for 30 minutes or freeze for 10 minutes.

In a large bowl, combine 700 grams of cream cheese, 85 grams of icing sugar (sifted), 1/4 teaspoon salt, and 1 teaspoon vanilla extract. Use a hand blender to whip until combined and slightly thick.

In a separate bowl, whip 210 milliliters of double cream to soft peaks.

Fold the whipped double cream into the cream cheese mixture until well combined.

Set aside one third of the cheesecake filling for later use.

Pour the remaining two-thirds of the cheesecake filling into the cooled oreo crust and level it out with a cranked palette knife.

Fill a piping bag with half of the dulce de leche, then pipe it into the cheesecake filling, creating pockets by squeezing as you pull up.

Level off the top of the cheesecake filling, making it neat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens