Dulce De Leche Cheesecake

Dulce De Leche Cheesecake

VegetarianGluten Free

Basic Information

  • Servings: 10
  • Ready in: 45 minutes
  • Preparation time: -
  • Cooking time: -
  • Rating: 38.76
  • Health score: 2.00
  • Weight Watcher points: 19.00

Summary

If you have about 45 minutes to spend in the kitchen, Dulce De Leche Cheesecake might be a super gluten free and lacto ovo vegetarian recipe to try. One serving contains 430 calories, 8g of protein, and 38g of fat. This recipe serves 10. For $1.27 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. A few people made this recipe, and 32 would say it hit the spot. If you have almond cookies, eggs, philiadelphia balance cream cheese, and a few other ingredients on hand, you can make it. It works well as a dessert. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 31%, which is not so great. Similar recipes are Russian Dulce De Leche Waffle Cake and Instant Pot Dulce De Leche, Dulce De Leche Cheesecake, and Dulce de Leche Cheesecake.

Ingredients

  • almond cookies
    almond cookies150 grams
  • cornstarch
    cornstarch1 tablespoon
  • philiadelphia balance cream cheese
    philiadelphia balance cream cheese450 grams
  • dulce de leche
    dulce de leche240 ml
  • eggs
    eggs2
  • juice of lemon
    juice of lemon1
  • salt
    salt1 pinch
  • sugar
    sugar0.5 cup
  • butter
    butter1.5 sticks
  • yogurt
    yogurt150 grams
Instructions

Step 1

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.

Step 2

Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.

Step 3

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.

Categories

Dish Types: dessert

Diets: gluten free, lacto ovo vegetarian

Source Information

Source: Foodista

License: CC BY 3.0

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