Creamy Dulce De Leche Cheesecake
Ingredients
Crust
- 1 package (200g) Maria biscuits, crushed
- 4 tablespoons butter
Filling
- 1 packet unflavored gelatin powder
- 1/4 cup milk
- 300g cream cheese
- 200ml heavy cream
- 397g sweetened condensed milk
Topping
- 397g dulce de leite
Preparation
Cook 1 can sweetened condensed milk in a pressure cooker for 40 minutes to make dulce de leite. Let it cool completely
Mix the crushed Maria biscuits with the butter until it resembles coarse crumbs
Press the mixture into the bottom of a 24cm (9-inch) springform pan
Bake in a preheated medium oven for 12 minutes or until golden. Let it cool
In a small saucepan, sprinkle the gelatin over the milk and let it hydrate for 5 minutes. Heat over low heat to dissolve the gelatin, without boiling
Pour into a blender and blend with the cream cheese, heavy cream, and sweetened condensed milk until smooth
Pour the filling into the cooled crust, smoothing the top with a spatula, and refrigerate for 2 hours
Unmold the cheesecake and spread the dulce de leite over the top using a piping bag with a pitanga tip, decorating the sides
Refrigerate for another 2 hours before serving
