Dulce De Leche White Chocolate Cheesecake Recipe

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If you’re looking for a dessert that combines the creamy decadence of cheesecake with the rich caramel flavor of dulce de leche and the velvety smoothness of white chocolate, then this recipe is your perfect match. Whether for a celebration or a cozy night at home, this cheesecake will elevate any occasion with its irresistible taste and luxurious texture.

Ingredients

For the crust:

  • 1½ cups (150g) graham cracker crumbs
  • ½ cup (120g) unsalted butter, melted
  • 2 tbsp sugar

For the filling:

  • 16 oz (450g) cream cheese, softened
  • ½ cup (120ml) dulce de leche (plus extra for topping)
  • ½ cup (100g) white chocolate, melted and slightly cooled
  • ½ cup (100g) sugar
  • 2 large eggs
  • 1 tsp vanilla extract

For the topping:

  • Whipped cream
  • Shaved white chocolate
  • Dulce de leche drizzle

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C). Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let it cool completely.
  2. Make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Mix in the melted white chocolate, dulce de leche, and vanilla extract. Add the eggs one at a time, beating until just combined. Avoid overmixing to maintain a creamy texture.
  3. Assemble and bake: Pour the filling over the cooled crust. Place the springform pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the pan. Bake for 50-60 minutes, or until the edges are set and the center has a slight jiggle.
  4. Cool and chill: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. Remove from the oven and let it cool completely. Refrigerate for at least 4 hours or overnight for the best results.
  5. Decorate and serve: Before serving, spread a thin layer of dulce de leche on top of the cheesecake. Garnish with whipped cream, white chocolate shavings, and a drizzle of dulce de leche.

FAQs

1. Can I use store-bought dulce de leche? Yes, store-bought dulce de leche works perfectly for this recipe. It saves time and tastes just as delicious.

2. Can I make this cheesecake ahead of time? Absolutely! This cheesecake tastes even better the next day as the flavors have more time to meld together. You can make it up to two days in advance.

3. What’s the best way to cut clean slices? Use a sharp knife dipped in hot water and wiped clean between each slice for the best presentation.

4. Can I freeze the cheesecake? Yes, you can freeze the cheesecake without the toppings for up to 2 months. Thaw it overnight in the refrigerator before decorating and serving.

Food Energy

This Dulce de Leche White Chocolate Cheesecake is indulgent and worth every calorie! One slice (based on 12 servings) contains approximately:

  • Calories: 400-450
  • Fat: 30g
  • Carbohydrates: 30g
  • Protein: 6g

Final Thoughts

There’s something magical about making a cheesecake from scratch. This Dulce de Leche White Chocolate Cheesecake isn’t just a dessert; it’s an experience that rewards your efforts with every luscious bite. Whether it’s the caramel notes of dulce de leche or the creamy richness of white chocolate, this cheesecake promises to impress your taste buds and your guests. So, gather your ingredients, take a deep breath, and let your kitchen transform into a haven of sweet indulgence. You deserve to treat yourself!

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