Cheesecake de Dulce de leche (cajeta o manjar) | Tarta de queso sin horno @TonioCocina#316#

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.

Prepare a 20 cm springform pan by flipping the base and lining it with baking paper, cutting off the excess.

Place an acetate strip around the edges of the pan for easy removal later.

Crush 20 cookies using a food processor or by placing them in a bag and crushing them with a rolling pin.

Combine the crushed cookies with melted butter (melted in the microwave for 20 seconds) in a bowl until the mixture is moistened.

Press the cookie mixture firmly into the bottom and up the sides of the prepared pan, ensuring no crumbs are left loose.

Refrigerate the crust to set while preparing the filling.

Hydrate gelatin in 3 tablespoons of water (or use 6 sheets of gelatin if using leaf gelatin).

In a mixing bowl, beat cream cheese with an electric mixer on low speed until smooth.

Add dulce de leche and sugar to the cream cheese, mixing on low speed until combined.

Incorporate heavy cream and mix on low speed until integrated.

Heat the hydrated gelatin in the microwave for 20 seconds until melted, then slowly mix it into the cream mixture until fully combined.

Remove the crust from the refrigerator and pour the cream mixture into it, ensuring to cover the corners well and smoothing the surface.

Tap the pan gently to remove any air bubbles and refrigerate for a minimum of 4 hours until the cheesecake sets.

Once set, carefully remove the cheesecake from the refrigerator, release the sides of the springform pan, and remove the acetate strip.

Decorate with a thin layer of dulce de leche on top, using about 1 tablespoon.

Serve the cheesecake on a platter and enjoy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens