Cheesecake with dulce de leche

Cheesecake with dulce de leche

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Previously I posted the recipe for Tiramisu, and now I’m following with my second favourite dessert: Philadelphia Cheesecake with dulce de leche. The dulce de leche is a very popular confection in Spain and Latin America. The cheesecake with dulce de leche recipe is inspired by a dessert you find at Starbucks in Spain. I like it so much that I could eat one per day, so I started searching how to make it myself.  I ended up with the recipe  below, which is quite similar … if not better 😉 Enjoy!

Good to know:

  • You can vary the cheesecake with dulce de leche according to your taste: cinnamon or dried fruit in the biscuit base, lemon, vanilla or orange extract for the filling.
  • There is no cooking with this recipe, just let it in the refrigerator 8 hours minimum before eating.


    • Use a springform pan,and line the bottom with a piece of kitchen paper in order to serve the cheesecake easily.
    • Leave the butter out of the fridge 15 minutes before starting.
    • The Philadelphia,  the cream and the bowl where you will whip the cream must be cold. That will give the cheesecake a stronger consistency.
  • If you are usingjelly for consistency, hydrate it with a bit of water in a  small bowl while you are cooking. Just before incorporating them to the filling, throw the cold water and add a little bit of boiled water to liquify them.
Cheesecake with dulce de leche

Prep Time: 20 minutes

Serving Size: 6 people

Cheesecake with dulce de leche

Cheesecake with dulce de leche


  • 7 oz (200g) of digestive biscuits
  • 3,3 oz (95g) butter, plus a little extra for the tin
  • 3 tsp cinnamon
  • 17,6 oz (500g) Philadelphia cheese
  • 3/4 US cup (200ml) cream
  • 6,3 oz (180g) sugar
  • 1 tsp of vanilla or orange extract
  • 2 gelatin leaves or 1 tsp powdered gelatin
  • 3 or 4 tbsp of Dulce de Leche


  1. Spread the tin’s border with a bit of butter, and line the bottom with a piece of kitchen paper.
  2. Cut the digestive biscuits into pieces in a narrow and deep bowl, and mash them with a hand blender. You can also use a food processor or if you have none of these, put the cookies in a plastic bag to flatten them with a wooden rolling pin until they turn into a powder. You can leave a few whole pieces to give more texture to the base.
  3. Stir the butter and mix, then cover the base of the tin with this mixture, and stir it with a spoon in order to make a flat base. Put the tin in the refrigerator while you are preparing the filling.
  4. For the filling, mix the Philadelphia, sugar and vanilla or orange extract in a large bowl , then incorporate the jelly and mix again.
  5. Whip the cream in another large bowl, then gradually incorporate the cheese mixture to the cream with a rubber spatula.
  6. Remove the tin from the fridge and incorporate the cream filling inside.
  7. Heat the Dulce de Leche in a small pot or in the micro-wave. Once it is melted, line the top of the cheesecake with a spoon or spatula. It needs to cover the cheesecake completely.
  8. Leave the cheesecake in the refrigerator at least 8 hours and then you can enjoy it !!!


Leave the cheesecake in the refrigerator at least 8 hours before serving.

Bon Appétit!

Cheesecake with dulce de leche
Cheesecake with dulce de leche


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