Meet the Cheesecake of Your Dreams: Pastillas Dulce de Leche Cheesecake
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
1 Preheat oven to 350ºF. Grease the sides and base of a 9-inch springform pan.
2 Mix crushed biscuits with melted butter and press down onto the base of the pan.
3 Spread pastillas over the base and chill until ready to assemble.
4 Using a mixer, beat cream cheese, sugar, vanilla, and eggs together until smooth and creamy.
5 Remove pan from refrigerator. Pour cream cheese mixture over the top of the pastillas and swirl dulce de leche in the mixture.
6 Bake for 40 minutes or until pale golden. When you gently shake the pan, the cake should only wobble slightly.
7 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.
8 Cut into slices to serve. This cheesecake is best eaten when it is at room temperature.