I have so many cheesecake recipes on the blog now that I must be very apparent to you that it’s one of my favourite desserts. These dulce de leche cheesecake bars are delicious, with that caramelized flavour we love and the perfect texture.
Cheesecake is one of the desserts that I made at home while I was attending university. I made it for my friend’s birthdays and special occasions :). My recipe has changed a lot since then and I have perfected it as time has gone by! Now I love my recipe and its proportions and wouldn’t change anything about it. If you like cheesecake with caramel-y flavours I also recommend my blondie mini cheesecakes.
A cheesecake can be large like the classic one, they can be in a mini version using a muffin pan or like this dulce de leche cheesecake in a bar form. The good thing about this presentation is that it’s perfect for fewer people. The first try I did with these bars I didn’t use dulce de leche but actually manjar blanco, which is the Peruvian version. I didn’t like that one as much because you could barely feel the presence of the manjar blanco because its flavour is much more sutil. I mean, it wasn’t bad, but you certainly couldn’t taste it. That’s why I decided to change to dulce de leche which has a stronger caramel flavour.
This recipe uses sour cream. I know that there are certain countries where sour cream is difficult to find or not that common. If yo ulook for it and cannot find it, you can replace for unsweetened greek yogurt or whipping cream. However, Imust say that I have tried both replacements and I still prefer sour cream :).
Ingredients
For the crust
- 130 g graham / vanilla crackers or similar taste them! If they need an extra oomph add ground ginger, cinnamon, vanilla essence and/or sugar
- 3 tbsp melted unsalted butter
- ¼ tsp salt
For the filling
- 440 g cream cheese about 2 packages, at room temperature
- 100 g sugar
- 110 g sour cream at room temperature
- 2 eggs at room temperature
- ¼ tsp salt
- 200 g dulce de leche
- 1 tsp vanilla paste or vanilla extract or vanilla essence or the seeds from ½ a vanilla pod
To cover
- 8 tbsp dulce de leche
Instructions
For the crust
- Process the crackers until fine.
- Add salt and butter and mix.
- Cut a piece of baking paper to the side of the mould, including the sides. Grease the mould and use it to stick the paper in place.
- Place the cracker mix inside and flatten on the base. Take to the freezer for at least 15min while we make the filling
For the filling
- Mix the cream cheese with the sugar and vanilla with a stand or handheld mixer with the whisk attachment until really smooth. Every once in a while stop to scrape the sides with a spatula so you know everything is getting mixed in.
- Add the sour cream and salt and mix some more.
- With the speed on minimum add the eggs one by one. You know you can add the next egg when the previous one has mixed in.
- Add the dulce de leche and mix it but carefully and only until it looks marbled.
- Put the filling in the mould and take to a preheated oven at 150C.
- Cook for 20-30min or until it jiggles like gelatin if you move it.
- Wait for it to cool down completely and leave in the fridge overnight or at least 8 hours.
- On the next day unmould the cheesecake and spread the extra dulce de leche on top. Use a damp knife to cut the cheesecake bars. Mine were 5cm wide. Make sure you clean the knife in between cuts so your bars stay nice and clean.
