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Dulce de leche cheesecake with thermomix

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21 November, 2022

Taste is in the variety, and each one chooses their favorite flavors, this dessert is so versatile, the popular cheesecake, there are many variables of this delicious preparation, and here we show you one of them, very sweet and addictive . Dulce de leche cheesecake with thermomix.

A great option to share with friends. Do not stop trying it. This recipe calls for dulce de leche

Dulce de leche cheesecake with thermomix

People

Preparation time:

45 minutes

Wait time

1 hour

Total Time

45 minutes

Kitchen

English

Category:

desserts with thermomix

Dulce de leche Cheesecake ingredients with thermomix

For the base
200 grams of semi-sweet cookies (digestive type)
75 grams of butter
For the filling
700 grams of cream cheese
3 eggs
250 grams of dulce de leche
1 splash of liquid vanilla
½ teaspoon salt
For Coverage
50 grams of cream
150 grams of dulce de leche
½ teaspoon salt

Preparation of dulce de leche cheesecake with thermomix

Begin the preparation of this wonderful recipe for Dulce de leche Cheesecake with thermomix by preheating the oven to 180°C.
Then, cover the bottom and sides of a Ø 20-22 cm springform tin with non-stick paper or baking paper.
On the other hand, pour the biscuits together with the butter into the thermomix glass and program.
30 seconds / Speed 5.
With this mixture make the base of the cheesecake, pour it into the bottom of the mold, press with the back of a spoon or flat glass to make it compact, refrigerate for a few minutes.
Now to make the filling, you must pour the cream cheese into the thermomix glass along with the eggs, dulce de leche, vanilla and salt, program.
40 seconds / Speed 5.
When the filling ingredients are well mixed, pour it over the biscuit base and place in the oven at 170°C for 40 minutes.
Back in the thermomix glass, clean and dry, pour the cream together with the dulce de leche, program.
2 minutes / Temperature 90° / Speed 2.
Note: This step can be done after the cheesecake is refrigerated, that is, the next day or a few hours later,
Once the cooking time in the oven is over, remove the cheesecake from the oven, let it cool down and reserve in the refrigerator for a minimum of 3 hours or overnight.
When serving, pour the topping with a flat spatula, spreading to the brim. Cut into portions, sprinkle each with 2-3 flakes of salt.