Dulce de Leche Cheesecake with a Maria Cookie Crust.

Dessert · world favourite.

Ingredients

• 7 oz Maria Cookies
• 1/2 cup Unsalted Butter
• 16 oz Cream Cheese
• 16 oz Cream Cheese
• 1 Can Sweetened Condensed Milk
• 4 Eggs
• 1 ½ tbsp Vanilla Extract
• Garnish Dulce de leche

Method

1. Heat the pan — Heat oven to 325ºF. Place cookies in bowl of food processor.
2. Continue cooking — Pulse 30 seconds, or until finely ground. (Or, crush them by hand by placing cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl.
3. Stir — Add softened butter, stirring until combined.
4. Mix together — Transfer cookie mixture to 9” spring form pan.
5. Continue cooking — Using your fingers, press cookie crumbs evenly onto bottom and sides of pan.
6. Bake — Bake until firm and fragrant, about 10 minutes.
7. Mix together — Allow to cool. Set electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes.
8. Add ingredients — Add condensed milk; beat until smooth, 1 minute.
9. Continue cooking — Beat in eggs, vanilla and 3 tbsp. dulce de leche (caramel) until combined, 3 minutes.
10. Bake — Pour filling into prepared crust. Bake until golden brown and set, but still a little wiggly in the middle, 45 – 55 minutes.
11. Continue cooking — Turn off oven; partially open oven door. Let cheesecake sit in oven until it come to room temperature, about 1 hour.
12. Continue cooking — Transfer cheesecake to refrigerator; cool completely, at least 4 hours.

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