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Baked dulce de leche cheesecake with toffee shards
Baked dulce de leche cheesecake with toffee shards
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Prep Time:
45 minutes
Cook Time:
78 minutes
Total Time:
123 minutes
Indulge in a decadent baked cheesecake with caramel drizzle and toffee shards.
Ingredients:
  • 300g digestive biscuits
  • 90g unsalted butter, melted
  • 750g cream cheese, chopped
  • 20.00 gm cornflour
  • 3 eggs
  • 340g caster sugar
  • 2 x 450g jars dulce de leche (see note)
  • 600ml sour cream
Instructions:
  • Preheat your oven to a toasty 200°C and grease a 23cm springform pan.
  • Pulse biscuits in a processor until finely crushed, then add melted butter and pulse to combine. Press mixture into pan base. Bake for 8 minutes, then lower oven temperature to 160°C after removing the pan.
  • Place cream cheese, cornflour, eggs, 100g sugar, and 1 teaspoon vanilla in a food processor. Blend until smooth. Add dulce de leche and blend until combined. Pour mixture over biscuit base and bake for 45 minutes until set.
  • While the cheesecake is baking, combine sour cream, 20g of sugar, and 1 teaspoon of vanilla in a bowl. Mix with a wooden spoon until well combined. Once the cheesecake is done baking, spread the sour cream mixture on top and bake for an additional 15 minutes until set. Allow the cake to cool in the oven with the door slightly open, then refrigerate overnight.
  • Line a baking tray with foil. In a pan, stir together 1 cup (220g) sugar and 1/4 cup (60ml) water over low heat until sugar dissolves. Increase heat, cook until light golden caramel. Pour onto tray, swirl to spread. Let cool and break into shards.
  • Pour 2-3 tablespoons of boiling water into the dulce de leche and stir until it becomes a smooth sauce.
  • Once you are ready to enjoy, carefully take the cake out of the pan and transfer it to a serving platter. Sprinkle with toffee for a delightful crunch, and generously drizzle the sauce over the top for a decadent finish.

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