Dulce Cheesecake


Dulce Cheesecake

Serve it to your family and friends with tea or coffee, and enjoy having good time together.

  • Preparation time
  • Preparation time

    30 minute
  • cooking time
  • Cooking time

    90 minute
  • Preparation time
  • Difficulty

  • cooking time
  • Serving

    6 People
  • Goody kitchen


For the biscuit layer:
2 cups of grated tea biscuits (digestive)
¼ cup of brown sugar
¼ tsp cinnamon
¾ cinnamon sticks, thawed (75 g)

For the cheese layer:
800 g creamy cheese (Philadelphia)
1 can velor sweet condensed milk
1 can velor canned milk
3 eggs

For the garnish layer:
1 can velor sweet condensed milk


1-    In a sauce pan over low heat add the two sweet condensed milk and stir constantly till its golden and caramelized (dulce caramel), divide it equally into two containers
2-    Mix the ingredients of the biscuit layer and press it on a removable bottom baking sheet, place it in the oven for 10 minutes, and then cool it for another 10 minutes.
3-    Using a cake mixer, blend the creamy cheese for a minute, then add 1 caramelized condensed milk, stirring constantly for 2 minutes.Reduce the mixer’s speed to slow, then add the eggs one by one and mix them until the eggs are well-combined. Pour the cheese mixture over the biscuit layer and place it in the oven on a water bath for an hour and a half at the temperature of 350 °F or 180 °C.
4-    Refrigerate it overnight, and stir 1 tablespoon of water to the second condensed milk, mix with a spoon until its texture becomes smooth, and then pour it over the cheesecake.


1-    All the ingredients must be at the room temperature.
2-    A water bath is done by wrapping the cheesecake sheet in three layers of foil, and then putting it in a larger sheet containing hot water.