Dulce De Leche Cheesecake

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 400 degrees.

Wrap a 9-inch springform pan in foil to prevent leaks during the water bath.

Open the mini Nilla wafers and place them in a food processor. Grind them until they are in tiny bits, measuring out 3 cups.

Melt 4-5 tablespoons of unsalted butter and combine it with the ground Nilla wafers in a bowl until mixed, forming a dry crust mixture.

Press the crust mixture into the bottom of the springform pan using the bottom of a glass or measuring cup to flatten it evenly.

Bake the crust in the oven for about 3-4 minutes until just barely set and slightly colored. Remove and let cool to room temperature, then lower the oven temperature to 325 degrees.

In a large mixing bowl, add 24 ounces of cream cheese and mix with a hand mixer until smooth, about 4 minutes.

Add 1 cup of sugar, 2 tablespoons of flour, and 2 teaspoons of vanilla extract to the cream cheese and mix until combined, scraping the sides of the bowl as needed.

Add 3 eggs one at a time, mixing gently until just combined after each addition. Then add 1/3 cup of milk and mix until incorporated without overmixing.

Separate about 3/4 cup of the cheesecake batter into another container and mix in 1/4 cup of dulce de leche until well combined.

Pour the remaining cheesecake filling into the springform pan over the crust. Dollop spoonfuls of the dulce de leche mixture on top of the cheesecake filling.

Use a chopstick to swirl the dulce de leche into the cheesecake batter to create a marbled effect without touching the bottom or sides of the pan.

Place the cheesecake in the oven and carefully add 2 cups of boiling water to the pan to create a water bath, ensuring the water covers the bottom of the springform pan.

Bake the cheesecake for about 40-55 minutes, checking for the sides to be set and the middle to have a slight jiggle.

After baking, turn off the oven and leave the cheesecake inside with the door cracked for about an hour to cool slowly and prevent cracks.

Run a knife around the edge of the springform pan to separate the cheesecake as it cools further.

Refrigerate the cheesecake overnight to chill before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens