Dulce de Leche Cheesecake Delight
Ingredients
- For the crust:
- 2 cups all-purpose flour (250 g)
- 1 egg
- 7 tablespoons cold butter (100 g)
- 2 tablespoons powdered sugar
- 1 tablespoon plain yogurt
- For the cheesecake filling:
- 2.2 pounds cream cheese (1 kg) (I used cream cheese from a tub)
- 4 eggs
- 1/3 cup sugar
- 7 tablespoons butter (100 g)
- 1 packet vanilla pudding mix
- 5.3 ounces dulce de leche (150 g) plus 4-5 tablespoons for spreading on top
- Almond flakes
Instructions
- Combine the ingredients for the crust in a bowl, knead them together. Wrap the dough in plastic wrap and chill it in the fridge for 20 minutes. Then, press it onto the bottom of a baking dish and bake for about 20 minutes at 375°F (190°C).
- For the cheesecake filling, melt the butter and let it cool. Beat the eggs with sugar until light and fluffy. Add the melted butter, then gradually add the cream cheese and vanilla pudding mix, mixing until well combined. Divide the filling into two parts.
- To one part, add the dulce de leche and a tablespoon of cocoa. Mix until combined.
- Gradually spoon dollops of the plain filling onto the crust, then add dollops of the dulce de leche filling (as shown in the video). Repeat for 2-3 rows until all the filling is used.
- Preheat the oven to 340°F (170°C) and bake for about 80-85 minutes. (You can cover it with foil towards the end to prevent browning).
- Decorate with dulce de leche and almond flakes.
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