Cheesecake, I do not know who invented it, but it is a true genius! And the dulce de leche? Another great invention of humanity, and if we combine them both in the creamiest and softest cake on the planet, well, we got a really exquisite dessert.
I love cheesecake, and I have tried many, but never one as creamy as this, literally melts in your mouth, and this is due to the coconut cream that carries the mixture, which brings the necessary fat and creaminess to the recipe.
This cake basically consists of 2 steps, making the crust, and then the filling. The base is made from oats and coconut, very simple, tasty, rich, and with a very good texture, neither too crispy nor too soft, it has the right consistency. And then the filling, which like all cheesecake consists of cream cheese, eggs, in this case vanilla, muscovado sugar, and obviously, dulce de leche, in this case a sugar free dulce de leche that is very rich, and when using this dulce de leche we keep the recipe without refined sugars, and it is also free of refined flours, and it can be gluten-free if you use oats that complies with this.
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Do not forget to share the recipe in your networks and with your loved ones, they will appreciate it as much as I do!
Vanilla & dulce de leche cheesecake
This cheesecake is super creamy, easy to make, and very rich, ideal as a dessert or for the tea.
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
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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
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Preheat the oven to 180°C
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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.
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Separate 1 cup of the cheesecake mixture and mix with the dulce de leche, set aside.
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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.
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Bake in a water bath* for 50-60 minutes or until completely firm.
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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.
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