Cheesecake de Doce de Leite! | ROCCA EM CASA com Rodrigo Massoni #5

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 325°F (160°C).

Prepare a springform pan by greasing it lightly.

Combine graham cracker crumbs and melted butter in a bowl until mixed.

Press the crumb mixture into the bottom of the prepared pan to form a crust.

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

Add dulce de leche and sugar to the cream cheese, mixing until well combined.

Incorporate eggs one at a time, mixing gently after each addition.

Add vanilla extract and a pinch of salt, mixing until smooth.

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

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

Turn off the oven and let the cheesecake cool inside for 1 hour to prevent cracking.

Remove from the oven and chill in the refrigerator for at least 4 hours, or overnight.

Carefully remove the sides of the springform pan before serving.

Drizzle additional dulce de leche on top before slicing.

Cooking Techniques

Spice Level:

Allergens