How do I make deep-sea dulce de leche cheesecake?

Dive into a sweet and creamy adventure with our 'Deep-Sea Dulce de Leche cheesecake' recipe! A dessert that will make your taste buds swim with delight.

You'll need

Items needed to answer the question, How do I make Deep-Sea Dulce de Leche cheesecake. Items include: Graham cracker crumbs Butter Cream cheese Sugar All-purpose flour Vanilla extract Dulce de leche sauce Eggs Sour cream

Graham cracker crumbs 2 cups
Butter 1/2 cup (melted)
Cream cheese 24 ounces (3 packages, softened)
Sugar 1 cup
All-purpose flour 1/4 cup
Vanilla extract 1 teaspoon
Dulce de leche sauce 1 cup (plus extra for drizzling)
Eggs 4
Sour cream 1/2 cup

Take note
Caution: This cheesecake is seriously addictive. Handle with extreme care and be prepared for cravings that may last for days.

1

Prepare the crust

Mix 2 cups of graham cracker crumbs with 1/2 cup of melted butter. Press the mixture firmly into the bottom of a 9-inch round springform pan to create a crust.

2

Bake the crust

Bake the crust in a preheated oven at 350°F (175°C) for 10 minutes. Remove from the oven and let it cool while you prepare the filling.

3

Make the dulce de leche filling

In a mixing bowl, beat 3 packages (24 ounces) of softened cream cheese until smooth. Gradually add 1 cup of sugar, 1/4 cup of all-purpose flour, and 1 teaspoon of vanilla extract. Mix until well combined. Then, add 1 cup of dulce de leche sauce and mix again.

4

Add eggs and sour cream

Beat in 4 eggs, one at a time, until fully incorporated. Finally, fold in 1/2 cup of sour cream to add a tangy twist to the creamy texture.

5

Bake the cheesecake

Pour the filling into the cooled crust. Smooth the top with a spatula. Place the springform pan on a baking sheet and bake at 325°F (165°C) for about 1 hour and 15 minutes, or until the center is set and slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

6

Chill and serve

Remove the cheesecake from the oven and let it cool completely at room temperature. Then, chill it in the refrigerator for at least 4 hours, or preferably overnight. Just before serving, you can drizzle some extra dulce de leche sauce on top for an extra indulgence. Dive in and enjoy the creamy, caramelized delight of your Deep-Sea Dulce de Leche cheesecake!