how to make dulce de leche cheesecake

Preheat the oven to 325°F (163°C).

Combine graham cracker crumbs, melted butter, and salt in a bowl.

Press the mixture firmly into the bottom of a springform pan to form the crust.

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy.

Add eggs one at a time, mixing well after each addition.

Stir in vanilla extract and lemon juice until combined.

Add heavy cream and mix until smooth.

Fold in dulce de leche until evenly distributed.

Sprinkle cornstarch over the mixture and gently fold to combine.

Pour the cheesecake batter over the prepared crust in the springform pan.

Bake in the preheated oven for 50-60 minutes, until the edges are set but the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

Remove from the oven and let cool to room temperature.

Chill in the refrigerator for at least 4 hours or overnight.

Before serving, top with sour cream and whipped cream.

Garnish with chocolate shavings and a dusting of cocoa powder.

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