Dulce de Leche Cheesecake | Easy Recipe | How To Make | Marble Cake

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.

Start by making the graham cracker crust.

Use about 1.5 cups of ground graham crackers, which is about a package and a half.

Add the graham crackers to a food processor and blend until fine.

Add 4 tablespoons of melted butter and 2 tablespoons of granulated sugar to the processor.

Blend again until combined, scraping down the sides as needed.

Check the mixture by squeezing it; it should hold together.

Prepare an 8-inch pie dish by placing parchment paper on the bottom and buttering the sides.

Pour the crust mixture into the pie dish and press it down evenly using a measuring cup.

Bake the crust in a preheated oven at 325 degrees Fahrenheit for about 10 minutes.

While the crust is baking, prepare the cheesecake filling.

In a bowl, add 2 blocks of cream cheese at room temperature, 2/3 cup of granulated sugar, and 2 teaspoons of vanilla extract.

Blend the mixture for about 2 minutes until silky and smooth.

Add 2 eggs to the mixture and beat quickly, being careful not to incorporate too much air.

Pour the cheesecake filling into the cooled crust and smooth it out.

Add about 1/3 cup of warm dulce de leche in dollops on top of the cheesecake.

Use a knife to swirl the dulce de leche into the cheesecake for a marbled effect.

Prepare a water bath by placing a pan under the cheesecake pan and filling it with water halfway up the sides of the cheesecake pan.

Bake the cheesecake at 325 degrees for about 45 to 50 minutes, ensuring there is a slight wobble in the center.

Once baked, turn off the oven and slightly open the oven door to let it cool gradually.

Chill the cheesecake in the fridge for a minimum of 4 hours, or overnight for best results.

To remove the cheesecake, place a plate on top and flip it out carefully.

Flip the cheesecake back onto another plate so it's top side up.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens