Sweet and creamy with touch of sea salt, this decadent dulce de leche cheesecake is quite a treat! All the steps are laid out for you in easy-to-follow visuals so you can achieve this decadent dessert right in your own kitchen.
yield: 12-16 SERVINGS
18 full sheets of graham crackers (about 300gr cookies)
¼ cup (50gr) sugar
10 tablespoons (140gr) unsalted butter, melted
For cheesecake filling:
24oz (700gr) cream cheese, softened (Brick-style, full fat version)
1/3 cup (65gr) sugar
1 can (400gr/14oz) dulce de leche, divided
½ cup (125gr) sour cream
1 tablespoon pure vanilla extract
¼ teaspoon kosher salt
3 large eggs, at room temperature
Sea salt flakes for dusting, optional (I love Maldon sea salt flakes.)
- To make the crust, crush the graham crackers in a food processor until fine crumbs form.
- Add sugar and melted butter and pulse until the crumbs are evenly moistened. Transfer the crumbs into a 9-inch springform pan. Press the mixture onto the bottom and up the sides of the pan. Refrigerate while working on filling.
- Preheat the oven to 350°F (175°C).
- To make the cheesecake filling, visit Decadent Dulce de Leche Cheesecake @ sweetandsavorybyshinee.com for full directions.