Prepare the delicious Dulce de Leche Cheesecake and serve it to your guests at events to enjoy its distinctive taste along with hot coffee.
Biscuit Layer (Base):
24 pieces of Chocolate Biscuits, ground
100g Butter Fingers, thawed
Dulce de Leche Sauce:
1 can of Velor Sweet Condensed Milk
500g Creamy Cheese
1 cup of Sugar
3 Eggs, whisked
3 Tbsps Flour
1 tsp Vanilla
3 Tbsps of the Dulce de Leche Sauce
Chocolate Ganache Layer:
¾ cup of Whipped Cream
1 cup Chocolate Granules
1.Heat the oven at 180oC.
2.Linen the cheesecake sheet base with parchment paper, then grease the edges with a little butter.
3.Mix the biscuit layer ingredients together, and pour it well in the base and set it aside.
4.To prepare the Dulce de Leche, remove the upper cover of the sweet condensed milk can; then place it in a pot filled with water, and boil for 3 hours. Do not forget to increase the boiling water’s amount whenever it decreases, then take it out of the pot and leave it in the refrigerator until it is completely cooled.
5.Using an electric mixer, mix the cheese layer ingredients until incorporated, but do not mix them for a long time, so that the layer does not crack while baking.
6.Place the cheese mixture over the biscuit layer, then place the sheet in the oven for 15 minutes or until the cheesecake mixture becomes incorporated. Afterwards, take the sheet out of the oven and let it cool for an hour.
7.Add the rest of the prepared Dulce de Leche sauce to the cheesecake layer and spread it evenly, then leave it in the refrigerator for a full hour until incorporated.
8.To prepare the Chocolate Ganache, bring the whipped cream to a boil, then pour it over the chocolate granules, and stir them until they melt complexly. Leave them a bit until the mixture becomes warm, then spread it as a final layer, and leave the cheesecake overnight in the refrigerator until it is completely incorporated.
9.Garnish the cheesecake with chocolate powder and serve.