Goddelijke cheesecake met salted karamel (dulce de leche)

Recipes

Cheesecake comes in an extraordinary number of forms: from the baked New York cheesecake to versions piled high with red berries and everything in between. I'm a total sucker for salted caramel, but making 'regular' caramel from scratch feels like quite the mission. And honestly — why make things hard? 😉 To make this cheesecake even more irresistible, I top it with a layer of dulce de leche — caramel made from condensed milk. What you need to do: submerge the can in a pot of boiling water and have patience. And add some salt flakes, of course, otherwise it's not really 'salted' 😉 Did you know, by the way, that salt actually 'lifts' the sweetness of the caramel, making the flavour even more intense? Absolutely heavenly!

For the base of this showstopper of a cake, I went with Bastognekoeken — simply because they add an extra depth of flavour and that gorgeous crunch. I buy my cream cheese at Lidl, by the way: a tip I got from the queen of the cheesecakes (because that's exactly what she is) Miljuschka Witzenhausen. Take note =) Oh, and don't forget to scatter the salt flakes over the cake. Not only does it look stunning, it adds a wonderfully unexpected twist.

Recipe

Divine cheesecake with salted caramel (dulce de leche)

This divine cheesecake combines a crunchy Bastogne biscuit base with a light cream cheese filling and homemade salted caramel made from condensed milk. An irresistible dessert you won't forget in a hurry.

Course	Dessert
Kitchen	South America
Servings	8-12

Preparation time

Preparation time	30 min
Time in oven	30 min
Stiffen up min.	3 hours
Cooling time	2 hours
Total	5 hours

Equipment

24 cm springform pan
baking paper
bowl
mixing bowl
2 small bowls
mixer
food processor
small saucepan

Ingredients

400g cream cheese
3 eggs
170g caster sugar
1 tsp lemon juice
1 tsp vanilla
250g Bastognekoeken
80g melted butter
1 generous tsp sea salt flakes
1 can of condensed milk

cheesecake with salted caramel (dulce de leche)

1. Remove the label from the can of condensed milk, place it fully submerged (almost to the very top) in a saucepan of water and let it simmer gently for 3 hours. Keep a close eye on the water level — it must stay high to prevent the can from sitting dry and exploding. Once the three hours are up, carefully remove the (hot!) can from the pan and let it cool completely. Open it, stir well, and there's your caramel.

2. Preheat the oven to 175°C. Line the base of the springform pan with baking paper. Blitz the Bastognekoeken until fine in a food processor.

3. Melt the butter and mix the biscuit crumbs with the melted butter. Press this mixture evenly into the springform pan.

4. Loosen the cream cheese in a mixing bowl. Separate the eggs into 2 different bowls and set the egg whites aside. Combine the cream cheese with the egg yolks, sugar, lemon juice and vanilla in the mixing bowl and beat together with a mixer until smooth and well combined.

5. Make sure another bowl is completely grease-free (wipe it out with a splash of vinegar on a piece of paper) and beat the egg whites in it until stiff. Carefully fold these into the cream cheese batter, then pour everything on top of the base.

6. Place the tin in the preheated oven for 30 minutes. Do not open the oven during baking — the cake will crack!

7. Once the cake is done, let it cool completely. Then transfer to the fridge — it tastes best served cold. Just before serving, spread a layer of caramel on top and finish by scattering the salt flakes over the top. Who's ready for a slice?!

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This cheesecake is at its best when thoroughly chilled. Store it covered in the fridge and only add the caramel and salt flakes just before serving, so the topping stays fresh and beautiful.

While boiling the can of condensed milk, always keep a close eye on the water level in the pan. Make sure the can remains fully submerged at all times to avoid any dangerous situations.

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