Dulce de Leche Cheesecake with a Maria Cookie Crust.

Name: Dulce de Leche Cheesecake with a Maria Cookie Crust.
Yield: 12
Ingredients: 4 Egg; Dulce de leche; 0.5 cups Unsalted Butter; 1 tablespoon Vanilla Extract; 1 can Condensed Milk; 16 oz Cream Cheese; 7 oz Maria Cookies

Media

Contains allergens

Huevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein8 %6 g
Carbs19 %15 g
Fat73 %25 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	301 kcal	367 kcal
Protein	6 g	7.3 g
Carbs	15 g	18.3 g
Fat	25 g	30.5 g

One serving is about 82 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty38/100
Recipe completeness45/100
Nutrition reliability: Medium

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - Cuba

Ingredients

4 Egg
Dulce de leche (Garnish)
120 ml Unsalted ButterOriginal: 0.5 cups
1 tablespoon Vanilla Extract
1 can Condensed Milk
454 g Cream CheeseOriginal: 16 oz
198 g Maria CookiesOriginal: 7 oz

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Heat oven to 325ºF.
Place 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.
Add softened butter, stirring until combined.
Transfer 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.
Allow to cool.
Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.
Add condensed milk; beat until smooth, 1 minute.
Beat in eggs, vanilla and 3 tbsp. dulce de leche (caramel) until combined, 3 minutes.
Pour filling into prepared crust. Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.
Turn off oven; partially open oven door.
Let cheesecake sit in oven until it come to room temperature, about 1 hour.
Transfer cheesecake to refrigerator; cool completely, at least 4 hours.
Remove cooled cheesecake from sprigform pan.
Place remaining dulce de leche in ziplock bag.
Using scissors, snip small hole in corner of bag. Applying even pressure on “pastry bag,” paint stripes on your finished cheesecake.