Dulce De Leche Cheesecake

 Recipe from What's For Lunch, Honey?   



180g graham crackers, crushed – I used whole wheat biscuits from Bahlsen Leibniz
115g butter, melted
1 teaspoon vanilla extract

Cheesecake Filling:

680g cream cheese
200g superfine granulated sugar
3 eggs
150 ml dulce de leche 
80 ml whole milk
1 vanilla bean, insides scraped 


  1. Pre-heat oven to 180 degrees C. Lightly butter a 22-cm springform pan. Wrap the springform with a couple of layers of heavy duty-foil, to avoid leaking and water seeping into the cake.

  2. Mix crust ingredients together, and press into the bottom of the springform pan. Set crust aside.

  3. Combine cream cheese, sugar, milk and the insides of the vanilla bean together in the bowl of a stand-mixer (or in a large bowl if using a hand-mixer) until smooth. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Blend until smooth and creamy.

  4. Divide the mixture in half. Leave one half plain, pouring the the dulce de leche in the other half. Using a spatula gently combine the dulce de leche into the cream cheese mixture.

  5. Pour plain batter over crust, then top with dulce de leche batter.

  6. Bake in the oven for 45 to 55 minutes, until it is almost set. This can be hard to judge, but you're looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don't want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for one hour. This lets the cake finish cooking and cool down gently enough so that it won't crack on the top. After one hour, remove cheesecake from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill – preferably overnight. Once fully chilled, it is ready to serve.

  7. Serve topped with fresh berries and/or a drizzle of dulce de leche.

  • I like using the springfrom pan or pans with removable bottoms. However, as this is being cooked in a water bath you might want to wrap such kind of baking forms in foil. Secure the springform generously with foil as you might have some leakage or water seeping into the form.

  • You can be as creative as you like with the recipe. Instead of dulce de leche, use chocolate sauce or a fruity based coulis.