Creamy and silky. Not overly sweet. It makes you think you can eat more than one slice.
Course Dessert
Cuisine South America
Prep Time 10 minutesminutes
Refrigerator Time 1 hourhour
Total Time 10 minutesminutes
Servings 12
Calories 146kcal
Author Lizet Bowen
Ingredients
For the base:
1-¼cupschocolate cookie crumbs (125g)
¼cupsugar (50g)
⅓cupbuttermelted (75.6g)
For the cheesecake filling:
¾cupcream cheese (170g)
1cupdulce de leche (304g)
2cupswhipped cream(1 cup whipping cream -- or 2 cups cool whip)
1teaspoonvanilla extract
If desired, top with:
¼cupwhipped cream
2tablespoonsdulce de leche
Instructions
For the base: In a medium bowl mix the cookie crumbs, sugar, and butter. Press mixture into a pie pan (if you don´t have one, use an 8×8 inch baking dish). Keep it in the freezer while making the filling.
For the filling: with an electric mixer, beat cream cheese, dulce de leche and vanilla until creamy. To this, add one cup of whipped cream and fold. Add the rest of the whipped cream and fold until well incorporated.
Pour the filling into the prepared crust and refrigerate for an hour before serving. If desired, serve with whipped cream and some dulce de leche (heat up the dulce de leche and drizzle over the cheesecake).
Notes
Cover with plastic film and keep in the refrigerator for up to a week.