Dulce de Leche Cheesecake (Argentinian Baked Cheesecake)
Creamy baked cheesecake rippled with dulce de leche on a buttery biscuit base. Slow cooling keeps the top smooth and crack free.
- Time6 hr 30
- LevelMedium
- Costabout £0.75 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 160°C (140°C fan). Line the base and sides of a 23cm springform tin with baking paper.
- 2
Mix the crushed biscuits with the melted butter and press firmly over the base. Chill for 10 minutes.
- 3
Beat the cream cheese, sugar and cornflour in a large bowl on low speed until smooth. Beat in the soured cream and vanilla, then the eggs one at a time. Keep the speed low so you do not whip in air, which causes cracks.
- 4
Warm the dulce de leche for 20 seconds in the microwave to loosen it. Pour half the cheesecake mixture onto the base, dot over 150g of the dulce de leche and swirl with a knife.
- 5
Add the rest of the mixture and dot over another 100g. Swirl gently once or twice.
- 6
Bake for 55 to 60 minutes until the edges are set but the middle still wobbles like jelly. Switch off the oven, prop the door open and leave the cheesecake inside for 1 hour.
60 min - 7
Cool completely, then chill for at least 4 hours. Warm the last 100g dulce de leche and drizzle over just before serving.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
