Dulce de leche cheesecake
Gluten free
Vegetarian

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

almonds

150 grams

cornstarch

cornstarch

1 Tbsp

cream cheese

cream cheese

450 grams

dulce de leche caramel sauce

dulce de leche caramel sauce

240 ml

free range eggs

free range eggs

2

lemon juice

lemon juice

1

salt

salt

1 pinch

sugar

sugar

100 g

unsalted butter

unsalted butter

1.5 sticks

yogurt

yogurt

150 grams

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:

429 kcal

Carbs

17 g

Fat

38 g

Protein

7 g

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