Baked Dulce de Leche Cheesecake


When I had to find some Mexican/South American desserts for a party I was having, I knew I had to use Dulce de Leche in something..and everyone loves a cheesecake. In Australia, real Dulce de Leche is hard to find, you can find many recipes to make your own.  Here is one from Not Quite Nigella

However, I did find tinned Chilean  manjar at Casa Iberica You could use Nestle Top ‘n’ Fill caramel, in a pinch.



I prefer baked cheesecakes to gelatin set ones, they don’t seen to have the cloying sweetness.

This is a good baked cheesecake. I used ginger nut biscuits in the base, and it slightly overcooked which I was worried about.. but…the ginger and bitterness really complimented the sweet caramel layer. The sour cream layer also balanced the sweetness.


This recipe is from

However, I didn’t do the toffee shards, I knew I wouldn’t have time as I had to make another three desserts for the party. I also used brown sugar in place of castor sugar and increased the amount a little, as the manjar tins were smaller than 450gs. So if you find the larger tins, revert to the original recipe above.

I apologize for the terrible photos, I was in a hurry when getting the cake ready to serve, and took the slice photos the day after. Also I didn’t get a picture of the sauce, it was good people were putting it on other desserts!


  • 300g ginger nut biscuits
  • 90g unsalted butter, melted
  • 750g cream cheese, chopped
  • 2 tbs cornflour
  • 3 eggs
  • 150gs of brown sugar
  • 20g caster sugar
  • 2 tsp vanilla extract
  • 2 x 390g jars dulce de leche  
  • 600ml sour cream

Preheat oven to 200°C and grease a 23cm springform pan.

Finely crush biscuits in a processor, then pour in melted butter and pulse to combine. Press mixture into the base of the pan. Bake for 8 minutes, then remove pan from the oven and reduce temperature to 160°C.


Meanwhile, place cream cheese in cleaned processor with cornflour, eggs, brown sugar and 1 tsp vanilla. Process until smooth, then add one jar of dulce de leche and process until smooth and combined. Pour mixture over biscuit base, then bake for 45 minutes until set.


Meanwhile, place sour cream in a bowl with another 20g sugar and 1 tsp vanilla. Beat with a wooden spoon to combine. Remove cheesecake from oven and top with sour cream, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door ajar until completely cooled, then chill overnight.

Add 2-3 tbs boiling water to the remaining dulce de leche until you have a smooth sauce consistency.

When ready to serve, remove cake from pan and place on a platter,  then drizzle with the sauce.



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