Baked Dulche De Leche Cheesecake with Toffee Shards

7 Jan

From the latest Delicious. magazine.

I fell in love with this picture when I saw the latest issue of Delicious.

So I decided to make my own.

Not bad, if I do say so myself.  Probably could have cut the cake a little bit nicer.  A warmed knife will do the trick.  It tasted amazing though, and it was such a labour of love to create.

The recipe is as follows:

Ingredients ( serves 8 )

  • 300g digestive biscuits
  • 90g unsalted butter, melted
  • 750g cream cheese, chopped
  • 2 tbs cornflour
  • 3 eggs
  • 340g caster sugar
  • 2 tsp vanilla extract
  • 2 x 450g jars dulce de leche (see note)
  • 600ml sour cream


  1. Preheat oven to 200°C and grease a 23cm springform pan.
  2. 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.
  3. Meanwhile, place cream cheese in cleaned processor with cornflour, eggs, 100g 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.
  4. 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.
  5. To make toffee shards, line a baking tray with a sheet of foil. Stir remaining 1 cup (220g) sugar and 1/4 cup (60ml) water in a pan over low heat to dissolve sugar. Increase heat to high and cook until a light golden caramel. Quickly pour onto the tray, swirling to spread toffee. Set aside to cool, then break into shards.
  6. Add 2-3 tbs boiling water to the remaining dulce de leche until you have a smooth sauce consistency.
  7. When ready to serve, remove cake from pan and place on a platter. Decorate with toffee, then drizzle with the sauce.


  • Begin this recipe a day ahead.We used Crella dulce de leche (South American milk caramel), from gourmet food shops and delis. To make your own, remove and discard labels from 2 x 400g cans sweetened condensed milk, and use a can opener to make 2 small holes in top of each. Place in a saucepan, opened-side up, and add enough water to almost cover cans. Bring to the boil, then adjust heat to a gentle simmer. Cook for 3 hours, topping up with boiling water as needed. Cool, then open cans and scoop out caramel.



2 Responses to “Baked Dulche De Leche Cheesecake with Toffee Shards”


  1. Decorating tips – Toffee Shards and Shapes « Crissybakes - June 29, 2011

    […] Dulche De Leche Cheesecake with toffee shards […]


  2. Dulce De Leche … Dulche-de-licious! « Crissybakes - May 1, 2011

    […] it to baked goods (eg. cheesecake, brownies(coming […]


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