Dulce de Leche Cheesecake with a Maria Cookie Crust.
106 min · Serves 4 · By TheMealDB Import
- Dessert
- Kid-Friendly
Dessert
Adapted from mybigfatcubanfamily.com
Ingredients
For 4 servings
- 7 ozMaria Cookies
- ½ cupUnsalted Butter
- 32 ozCream Cheese
- 1 CanSweetened Condensed Milk
- 4 Eggs
- 1½ tbspVanilla Extract
- 1 GarnishDulce de leche
Method
Prep 16 min · Cook 90 min
- 1Heat oven to 325ºF.
- 2Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (Or, crush them by hand by placing cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl.
- 3Add softened butter, stirring until combined.
- 4Transfer cookie mixture to 9” spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. Bake until firm and fragrant, about 10 minutes.
- 5Allow to cool.
- 6Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.
- 7Add condensed milk; beat until smooth, 1 minute.
- 8Beat in eggs, vanilla and 3 tbsp. dulce de leche (caramel) until combined, 3 minutes.
- 9Pour filling into prepared crust. Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.
- 10Turn off oven; partially open oven door.
- 11Let cheesecake sit in oven until it come to room temperature, about 1 hour.
- 12Transfer cheesecake to refrigerator; cool completely, at least 4 hours.
- 13Remove cooled cheesecake from sprigform pan.
- 14Place remaining dulce de leche in ziplock bag.
- 15Using scissors, snip small hole in corner of bag. Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.