Vanilla & dulce de leche cheesecake
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

This cheesecake is super creamy, easy to make, and very rich, ideal as a dessert or for the tea.

Course: Dessert, tea time
Servings: 20 portions
Author: Gaspar Carreira
Ingredients
Crust
  • 3 1/2 cups instant oats 350g
  • 1 cup shredded coconut 100g
  • 2 large eggs
  • 1/2 cup water 110ml
  • 1/4 cup liquid oil, melted coconutt oil or sunflower oil 55ml
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
Filling
  • 2 1/2 cups low fat cream cheese 600g
  • 6 large eggs
  • 1 cup coconut cream or coconut milk chilled overnight 200ml
  • 1 cup coconut or muscovado sugar 180g
  • 2 tsp vanilla extract
  • 1 cup sugar free dulce de leche 300g
Instructions
Crust
  1. Process the oats until you get oat flour, add the rest of the ingredients of the crust and process until everything is integrated. Put the mixture on a rectangular mold of 20×30 approx. with parchment paper. Set aside

Filling
  1. Preheat the oven to 180°C

  2. In a large bowl put the cream cheese and beat gently until it is creamy, add the eggs, the sugar, the coconut cream and the vanilla and beat until it is a homogeneous and creamy mixture.

  3. Separate 1 cup of the cheesecake mixture and mix with the dulce de leche, set aside.

  4. Put the filling of the cheesecake on the crust, and then add the mixture with dulce de leche on top, with the help of a spoon you can make some swirls in the mixture.

  5. Bake in a water bath* for 50-60 minutes or until completely firm.

  6. Let cool and enjoy

Recipe Notes

* Baking in a water bath means that the mold of the cake is inside another mold, or a baking pan, with water. With only 1 or 2 fingers of water it’s enough.