Dulce De Leche Cheesecake

I am OBSESSED with this recipe!! It takes approximately 4 hours to make, but the wait is so worth it! Serves 12-16 people!

Ingredients:

- 1 can (400g) of sweetened, condensed milk

- 3 large eggs

- 1/4 tbsp salt

- Sea salt flakes (optional)

- 1/2 cup (112.5g) sugar

- 1 tbsp vanilla extract

- 10 tbsp (142g) unsalted butter

- 24 oz (680g) cream cheese

- 1/2 cup (115g) sour cream

- 300g graham crackers (digestives)

Preparation:

The Dulce De Leche:

- Start by boiling a pot of water. Make sure there's enough water to cover the milk can!

- Carefully place the can of condensed milk into the pot, making sure it is fully submerged. It could explode if it isn't properly submerged!

- That's it! Let it boil for 3 hours, making sure to keep checking on it and adding boiling water to the pot if it looks like the water levels are dropping.

- Take the can out gently using tongs and let it cool down before opening.

The base of the cake:

- Crush the graham crackers using a food processor until fine crumbs form.

- Add 1/4 cup (50g) of sugar and the butter, and mix until all the crumbs are evenly moist. 

- Transfer the crumbs into a 9 inch pan, and spread them on the bottom and sides of the pan. 

- Let that set in the fridge while you prepare the "cheese" part of the cake.

The cheesecake filling:

- Start by beating the cream cheese until it's fluffy on medium speed. 

- Stir in the rest of the sugar, 3/4 of the Dulce de Leche and the sour cream. The rest of the Dulce de Leche will be used as a topic. Mix until everything is combined.

- Stir in the vanilla and salt.

- Add the eggs in one by one and mix on low speed, just until combined. 

- Transfer the filling into the pan.

- Bake the cheesecake for 45-50 minutes, or until the edges are set and slightly wobbly in the center. 

- Cool on a wire rack for 10 minutes. Then carefully run a knife around edge of the pan to loosen; cool for 2 hours. Then refrigerate to set completely for at least another 2 hours.

When you want to serve, simply spread the reserved Dulce de Leche on top of the cheesecake and sprinkle some sea salt. And voilà! You can keep the cake for up to 5 days! Hope you guys enjoy it as much as I did!