Dulce de leche cheesecake
A gluten-free and lacto-ovo vegetarian dessert, this Dulce De Leche Cheesecake is a sweet treat perfect for special occasions. It covers 9% of your daily vitamins and minerals intake and is made with almond cookies, eggs, and Philadelphia balance cream cheese.
Ingredients
almonds
5.29 oz
cornstarch
1 Tbsp
cream cheese
15.87 oz
dulce de leche caramel sauce
1.01 cups
free range eggs
2
lemon juice
1
salt
1 pinch
sugar
0.5 cup
unsalted butter
1.5 sticks
yogurt
5.29 oz
Method
- Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until its ready for use.Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth.
- Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.
- Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.
Nutrition:
Carbs
17 g
Fat
38 g
Protein
7 g
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