CREAMY DULCE DE LECHE CHEESECAKE RECIPE - LIKE IN CHEESECAKE FACTORY | INTHEKITCHENWITHELISA

Crush the cookies in a blender or put them into a freezer bag and crush with a rolling pin until there are no big pieces left.

Melt the butter and allow it to cool slightly.

Add the cookie crumb to the cooled butter and mix well until you have a smooth paste-like consistency.

Cover a 20cm baking tin with parchment paper.

Press the cookie crumb into the base of the cake tin to form a smooth base for the cheesecake.

In a medium bowl, whisk together the cream cheese and dulce de leche with a hand mixer until well combined.

Add the eggs one at a time, mixing for at least one minute between additions.

Add the crème fraiche and mix until well combined.

Sift in the flour or corn starch and mix again until combined.

Pour the filling over the base, smooth the top, and tap the cake tin on the table a couple of times to release any air bubbles.

Preheat the oven to 180°C (bottom top heat), then lower the temperature to 160°C just before putting the cake in the oven.

Boil about 1.5 liters of water and place an oven-proof casserole dish in the oven, then pour the hot water into it.

Add an oven rack on top of the casserole dish and place the cake there.

Bake the cheesecake for 50 minutes, then slightly open the oven door (you can use two oven mittens to hold it slightly open) and allow the cake to remain in the oven for about 30-40 minutes.

Remove the cake from the oven and allow it to cool completely before refrigerating.

Preferably cool the cake in the fridge overnight before serving.

Remove the cake from the fridge and allow it to come to room temperature for at least 30 minutes before serving.

Equipment Needed

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