Yes, you’ve seen right: Dulce de leche and cheesecake sprinkled with fleur de sel! If you don’t wanna taste this, well then I can’t help you anymore… just kidding
This is one of my last cheesecake creations I made the last months. One of? Yeah exactly, more cheesecake recipes to come on this blog, since I’m a total sucker for cheesecakes.
Don’t be afraid, we only bake this cake in a small 20 cm spring form, so you aren’t overwhelmed by it. And this cheesecake keeps well for a few days in the fridge, so a 2 person household can enjoy it too on its own *cough*.
The only “extraordinary” thing you need here is dulce de leche, which is kind of a caramel cream. It can be bought in spain and latin america (and in some delicatessen store I guess) or you just make it yourself. You just need a can of sweetened condensed milk and a saucepan. Head over to Steph from Kleiner Kuriositätenladen (in German) or to Meeta from What’s for Lunch, Honey? (English) for some recipes with different methods. If you have a pressure cooker, now is the time to shine for it! Little sister of the handyman boyfriend cooked dulce de leche with this method for the whole family once.
Graham cracker for the crust are not so special anymore, since I introduced you to the recipe already last weekend. And yes, they are needed for the perfect cheesecake! You’re not going to spare on the quality of the ingredients, are you ;)?
One year ago: Haselnussbrot
Two years ago: Fenchel-Zwiebel-Pizza
Three years ago: glutenfreie Graham Cracker
Dulce de Leche Cheesecake with Fleur de Sel
yields: 1 small cheesecake, 20 cm in diameter
- 100 g graham cracker
- 25 g butter
- 600 g cream cheese
- 3 eggs
- 100 g granulated sugar
- 250 g dulce de leche
- 1 tsp vanilla extract
- 3-4 Tbsp milk
- fleur de sel
Preheat the oven to 160° C.
Using a food processor or your rolling pin and a freezer bag turn the graham cracker into fine crumbs. Melt the butter and mix with the crumbs. Spread the crumbs in a 20 cm spring form and press them into the form. I use the bottom of a water glass for that purpose.
Bake the crust for 10 minutes, take out of the oven and let cool. Keep the oven turned on.
Beat the cream cheese until fluffy, mix in the sugar and the vanilla extract. Mix 125 g dulce de leche with a few tablespoons of cream cheese batter until smooth. Add to the rest of the cream cheese and stir until everything is incorporated. Stir in the eggs, one after the other.
Spread the cream cheese mixture evenly on the graham cracker crust and bake for 50-60 minutes. The surface should be solid, but the cream can still be jiggly, as it will get solid as it cools.
Let the cake cool in the form (best over night in the fridge). Remove the cake from the spring pan and place on a serving plate.
Mix the rest of the dulce the leche with some milk and stir until smooth. The dulce the leche is not supposed to be runny (it should stay on the cake after all), but you want to spread it on the cheesecake without destroying it. So spread it evenly onto the surface using the back of a knife. Sprinkle with fleur de sel and serve.
The cheesecake can be stored for 4-5 days in the refridgerator.