"This is decadent and every bite is simply heavenly. Creamy vanilla cheesecake with sweet caramel, what’s not to love? You can even make a salted caramel version by adding more salt to your dulce de leche."
Dulce de Leche Cheesecake
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Prep time: 20mins
Serves or Makes: 8
Recipe Card
ingredients
For the base
- 70 gram macadamias
- 70 gram almonds
- 70 gram pecans
- 100 gram brown rice syrup or maple syrup
- 40 gram desiccated coconut
- 80 gram medjool dates, pitted
- 1/2 teaspoon vanilla powder
- 1/8 teaspoon himalayan salt
ingredients
For the filling
- 400 gram cashews, soaked in water overnight
- 120 gram brown rice syrup or maple syrup
- 6 tbsp coconut milk
- 1/4 teaspoon vanilla powder
- pinch of himalayan salt
- 100 gram cacao butter
ingredients
For the dulce de leche
- 200 gram medjool dates, pitted
- 3 tbsp brown rice syrup or maple syrup
- 2 tbsp almond butter
- 2 tbsp water
- 1/4 teaspoon vanilla powder
- pinch of himalayan salt
Method
for the base
Step 1
Line a 20cm cake tin with parchment paper. Place the macadamias, almonds and pecans into the food processor and whizz until they have broken down into small pieces. Add all the other ingredients and process until well blended and sticky. Press the base firmly and evenly into the prepared cake tin to ensure it’s well compacted then freeze.
For the filling
Step 1
Drain and rinse the cashews, discarding the soaking water, then blitz them in the processor with the syrup, coconut milk, vanilla and salt.
Step 2
In a saucepan, melt your cacao butter until it becomes liquid. Add this to the processor last and continue to blend until the mixture is smooth and creamy.
Step 3
Pour half of your vanilla cheesecake mixture over the set base in the tin, then tap the whole tin on a flat surface to remove any air bubbles and settle the mixture evenly.
For the dulce de leche
Step 1
Put all of your ingredients into the food processor and blitz well until thick, creamy and smooth.
Step 2
With a teaspoon, dollop blobs of the dulce de leche all over the filling, ensuring you also get some blobs right to the very edge. Run a toothpick through the blobs in S movements to distribute the caramel. You want to create a marble effect, but as the caramel is thick you also want good size blobs left, so that when you cut the cheesecake it will look great and you’ll get a good bite of caramel when eating it.
Step 3
Repeat this process with a second layer of the cheesecake filling and caramel until you have used them both up.
Step 4
Place the cheesecake back into the freezer and leave overnight to completely firm up. Remove the cheesecake from the freezer at least 10 minutes before you wish to serve, allowing it ample time to thaw and become easy to cut.