Hi everyone, september is here !! Get ready for fresh starts with enthusiasm, I'm gonna share new recipes with you, so don't forget to catch up with my posts.. Today is sunday, we all love sundays and we can always make it better with a delicious cake shared with friends and family, so why don't you get up and start making this yammy dulce de leche cheesecake <3
For the crust :
Preheat oven to 180ºC. Blend crackers and walnuts until finely grounded, then stir in melted butter. Put this cracker crumbs in the bottom of the springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan then place in the oven for 10 minutes. Remove from oven and let it cool.
In a medium bowl beat the cream cheese and sugar powder until smooth. Add vanilla pack. In a different bowl blend heavy cream until incorporated and gently add to the cheese mixture.
Pour the cream cheese filling into the springform pan, over the cracker bottom layer and smooth the top. Cool in the fridge for 3 hours. When the cheesecake is cooled, warm the dulce de leche over low heat, stirring until smooth. Spread the dulce de leche topping over the cheesecake and cool again at least 4 hours or overnight. You can also sprinkle cake with chopped walnuts. Have a nice weekend everyone.
Bon Appetite ! <3
For the crust :
- 250 gr. cookies
- 100 gr. walnuts
- 150 gr. butter
- 250 gr. cream cheese
- 60 gr. sugar powder
- 1 pack of vanilla
- 200 gr. heavy cream (35%)
- 250 ml. dulce de leche
Preheat oven to 180ºC. Blend crackers and walnuts until finely grounded, then stir in melted butter. Put this cracker crumbs in the bottom of the springform pan. Gently press down on the crumbs using your fingers, until the crumbs are a nice even layer at the bottom of the pan then place in the oven for 10 minutes. Remove from oven and let it cool.
In a medium bowl beat the cream cheese and sugar powder until smooth. Add vanilla pack. In a different bowl blend heavy cream until incorporated and gently add to the cheese mixture.
Pour the cream cheese filling into the springform pan, over the cracker bottom layer and smooth the top. Cool in the fridge for 3 hours. When the cheesecake is cooled, warm the dulce de leche over low heat, stirring until smooth. Spread the dulce de leche topping over the cheesecake and cool again at least 4 hours or overnight. You can also sprinkle cake with chopped walnuts. Have a nice weekend everyone.
Bon Appetite ! <3
