Meet the Cheesecake of Your Dreams: Pastillas Dulce de Leche Cheesecake

Cheesecake, made extra sweet and creamy.

IMAGE At Maculangan

 

This decadent dessert uses the local pastillas de leche, making your cheesecake extra sweet and creamy. How about making it this weekend?

 

 

Makes 1 (9-inch) cheesecake  
Prep Time 20 minutes  
Baking Time 30 to 40 minutes
 

1/2 cup butter, melted, plus extra for greasing
2 cups crushed digestive biscuits, (we used 32 Marie biscuits)
8 to 10 (2-inch) pieces pastillas, plus more for decorating
2 bricks or 450 grams cream cheese, at room temperature
1/2 cup sugar (preferably caster sugar)
1 teaspoon vanilla extract
4 eggs, beaten lightly
1/4 cup store-bought dulce de leche (or use homemade caramelized sweetened milk)
confectioners' sugar for dusting or dulce de leche for drizzling



Preheat oven to 350ºF. Grease the sides and base of a 9-inch springform pan.



Mix crushed biscuits with melted butter and press down onto the base of the pan.



Spread pastillas over the base and chill until ready to assemble.



Using a mixer, beat cream cheese, sugar, vanilla, and eggs together until smooth and creamy.



Remove pan from refrigerator. Pour cream cheese mixture over the top of the pastillas and swirl dulce de leche in the mixture.



Bake for 40 minutes or until pale golden. When you gently shake the pan, the cake should only wobble slightly.



Remove from the oven and allow to cool in the pan for about 10 to 15 minutes. Run a knife around the edge of the pan to loosen the cake. Carefully remove the cheesecake from the pan. Transfer to a serving plate. Sprinkle top with a few pieces of pastillas, then dust with confectioners’ sugar or drizzle with dulce de leche.



Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.

 

 

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