Here is a recipe inspired from Emma’s take on it, although mine is a baked cheesecake, mostly because I did not trust adding raw eggs into the mixture. I therefore omitted gelatine altogether. The result is a very creamy and moreish cheesecake which, surprisingly enough, is not too sweet. If you look at the list of ingredients, you will see that there is no added sugar. The sweetness is provided only by the inner treacliness of dulce de leche which, let’s be frank, I could eat on its own – and have, in fact, done (tablespoon after tablespoon).
If you like me could not find dulce de leche at your local supermarket, you can easily make your own. All you need is a tin of condensed caramel and a water bath. You can find the information on how to make it here. I used the oven method as I couldn’t be bothered having to check over the stove every once in a while whether the caramel-like cream was ready. It worked perfectly.
- 130g digestive biscuits
- 50g butter, melted
- 250g mascarpone
- 130g full-fat cream cheese
- 200g dulce de leche
- 2 eggs
- 1 tsp vanilla extract
- 125ml double cream
- 1 tbsp dulce de leche (for the decoration)
- icing sugar (for the decoration)
- Grease a 20cm springform tin and set aside. Pre-heat your oven to 150C.
- Put the biscuits in a bag and bash with a rolling pin until reduced to very fine crumbs or put in a food processor and whiz for about 1 minute. Add the melted butter and stir to combine.
- Transfer the mixture to the tin and press it down to create an even layer. Place it in the fridge to firm up while you make the filling.
- In the bowl of a freestanding mixer, combine the mascarpone with the cream cheese and beat until smooth. Add the dulce de leche, eggs, vanilla and double cream, beating well after each addition and scraping the sides from time to time. The mixture will be fairly runny but that is fine.
- Take the prepared tin out of the oven and pour the filling on the biscuit base, then place in the oven and bake for 1 hour or until set.
- Once cooked, turn the oven off but leave the cheesecake in. Ideally, you should allow the cheesecake to come to room temperature in the cooling oven, but in my case I left it in for 20 minutes and then chilled it in the fridge.
- To decorate the cheesecake, fill a piping bag with the dulce de leche, then snip the end off and draw your favourite pattern on top. Dust with icing sugar and serve.