Dulce De Leche Cheesecake

Dulce De Leche Cheesecake

Dulce De Leche Cheesecake

45 minutes

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Details
  • Serving Size:   10
  • Gluten-Free:   True
  • Vegetarian:   True
  • Weight Watchers:   19 Points
Cuisine
  • dessert
Comments
Ingredients
  • 150 grams Almond cookies, crumbed
  • 1 tablespoon Cornstarch
  • 450 grams Philiadelphia 13% balance cream cheese
  • 240 ml Dulce de leche
  • 2 Eggs
  • Juice and zest of 1 lemon
  • Pinch of salt
  • 1/2 cup organic sugar
  • 1 1/2 sticks cold butter cut into small pieces (if you use unsalted butter add a little 2 cups organic flour1/2 cup organic sugar1 teaspoon vanilla
  • 150 grams 3. 5% yogurt
Instructions

Toss the cookie crumbs into the melted butter in a mixing bowl. Reserve 1 tablespoon of the mixture for the topping. Press the rest of the mixture onto the bottom and up 3cm high of a greased 24cm spring form pan. Chill until its ready for use.Using electric mixer beat balance cream cheese and sugar in a large mixing bowl until smooth.

Add yogurt and eggs, beating until just blended. Stir in cornstarch, dulce de leche, lemon juice and zest until blended.

Pour the mixture into the crust and sprinkle the top with reserved cookie crumbs. Steamed bake the cheesecake at 165C/330F for 65 minutes until almost set. Turn oven off. Leave the cake with the oven door ajar for 1 hour. Cool completely and chill at least 4 hours or overnight until firm.

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