Are you ready to taste the sweetness of Cuba combined with the creaminess of cheesecake? Look no further. This Cuban Dulce De Leche Cheesecake Recipe is the perfect fusion of flavors for anyone with a sweet tooth. It’s a classic dessert that is widely enjoyed in Cuban cuisine and now you can bring this delicious flavor into your own kitchen.
I discovered this recipe during my travels to Cuba, where I sampled a variety of Cuban desserts. My personal favorite was the Cuban Dulce De Leche Cheesecake, which was creamy and decadent with a hint of caramel from the dulce de leche. I knew I had to recreate it and share it with others.
Using classic ingredients like cream cheese, sweetened condensed milk, eggs, vanilla extract, and butter, this cheesecake recipe has everything that you would expect from a traditional cheesecake but with an added unique twist of dulce de leche. With its smooth and velvety texture and rich caramel flavor, this cheesecake is sure to be loved by everyone who tries it.
Whether you’re an experienced baker or just someone who enjoys a good dessert, this recipe is perfect for you. You won’t regret trying your hand at making the best Cuban dessert out there. Trust me when I say that once you take that first bite, you’ll be transported straight to Havana. So let’s get started and make some delicious Cuban Dulce De Leche Cheesecake together!
Why You’ll Love This Recipe
Get ready to indulge in a heavenly dessert with my Cuban Dulce De Leche Cheesecake Recipe. If you’re looking for the perfect balance of creamy, tangy and sweet, this cheesecake is just what you need.
What makes this cheesecake so special? First and foremost, it’s the dulce de leche, a caramel-like sauce made from simmering sweetened condensed milk. The addition of dulce de leche gives this cheesecake its signature Cuban twist and elevates the flavor to another level entirely.
But that’s not all. This recipe also includes a smooth and creamy filling made from cream cheese, eggs, vanilla extract, and sugar. The cheesecake is then baked to perfection in a buttery crust made from graham crackers.
Not only is this recipe absolutely delicious, but it’s also incredibly easy to make. With simple ingredients and step-by-step instructions, even novice bakers can create an impressive dessert that will impress anyone who tastes it.
And let’s not forget about the versatility of this recipe. You can serve this cheesecake on its own or dress it up with a variety of toppings like whipped cream, fresh berries, or a drizzle of chocolate sauce. It’s also the perfect dessert to bring to any potluck or gathering.
So if you’re looking for a show-stopping dessert that combines classic American flavors with Cuban flair, then my Cuban Dulce De Leche Cheesecake Recipe is exactly what you need. Trust me; your taste buds will thank you!
Let’s start by gathering all the ingredients necessary for this Cuban Dulce de Leche Cheesecake. Here are the ingredients you will need to make this delectable dessert:
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 1 (14 oz.) can sweetened condensed milk
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 3/4 cup dulce de leche
It’s important to use high-quality ingredients to ensure the best result. Don’t forget to bring the cream cheese to room temperature before you start working on the recipe.
The Recipe How-To
Now that we’ve got all the ingredients, let’s get started with the Cuban Dulce De Leche Cheesecake Recipe!
Step 1: Preheat the Oven
First things first, let’s preheat our oven to 350°F.
Step 2: Mix the Batter
Next, we’ll mix up the batter. In a large bowl, beat 3 (8 oz) packages of softened cream cheese until it is creamy and smooth, then add in 1 cup of granulated sugar, 2 tsp of vanilla extract, and a can of sweetened condensed milk. Slowly beat in each ingredient until it’s combined.
Step 3: Add in Eggs
Then, beat in 3 large eggs – one at a time – making sure each egg is fully mixed in before adding another.
Step 4: Stir in Dulce De Leche
Now it’s time to add the star of this recipe: our delicious dulce de leche! Start by melting 1/4 cup of butter and then stir in a can of dulce de leche. You can either buy dulce de leche or make your own by boiling sweetened condensed milk for several hours. Once the dulce de leche mixture is smooth, add it into the cream cheese mixture and whisk everything together until it is well combined.
Step 5: Add Flour
Don’t forget to add 1 cup of all-purpose flour into the batter. Mix well until everything is combined.
Step 6: Pour Mixture into Pan
Take a greased 9-inch baking dish or springform pan and pour in your cheesecake mixture.
Step 7: Prepare Bain Marie
Before we bake our cheesecake, we need to set up a bain marie. Simply place our cheesecake dish in the middle of a larger baking dish and fill it with hot water until it reaches halfway up the sides of our cheesecake dish. This will help prevent cracks from forming on top of our cheesecake.
Step 8: Bake Cheesecake
Place our bain marie setup in the oven and bake for 55-60 minutes or until cheesecake is set and lightly golden around the edges. Once ready, turn off the heat and let cool in the oven for an hour or two to help prevent cracking.
Step 9: Chill in Refrigerator
Take out your cheesecake from the bain marie and let it cool down to room temperature before chilling it into the fridge overnight. Don’t forget to cover it well with plastic wrap!
Step 10: Serve and Enjoy
Once it’s time to serve, cut yourself a slice of this creamy goodness and prepare to be delighted by its rich texture, melted dulce de leche, and crumbly crust. You can also top it with whipped cream or more
Substitutions and Variations
Are you looking to switch things up and add your own twist to the Cuban Dulce De Leche Cheesecake recipe? Or do you need some substitutions for certain ingredients? No worries, I’ve got you covered!
First off, for those who prefer a lighter consistency, try replacing one of the blocks of cream cheese with ricotta cheese. This adds a slightly tangy taste while keeping the cheesecake moist and fluffy.
For a gluten-free option, swap out the all-purpose flour with almond flour or coconut flour. This will give it a nuttier flavor and a rich texture.
If dulce de leche is not readily available, you can substitute it by making your own at home. Simply heat condensed milk on low heat, stirring constantly for about 3 hours until it thickens and turns caramel-colored. This homemade dulce de leche can be used in place of store-bought ones.
In terms of variations, add some crunchy texture by mixing in chopped nuts such as pecans, almonds or even hazelnuts into the cheesecake mixture. Chocolate lovers can also swirl in fudgy chocolate sauce into the mixture before baking.
For those who prefer individual portions or easy grab-and-go snacks, the cheesecake mixture can be made into cheesecake bars instead of a traditional tart-style cheesecake. This is perfect for parties or picnics!
Lastly, why not try making a tangy Cuban curdled milk dessert called “leche cortada” to pair alongside your cheesecake? As suggested by renowned chef Pati Jinich, serving up contrasting textures can elevate your dessert game to the next level.
With these substitutions and variations, you can customize this recipe to fit your preferences and create your own best Cuban desserts recipes!
Serving and Pairing
Serving up a slice of this Cuban dulce de leche cheesecake is like a symphony of flavors dancing on the taste buds. The creamy, smooth texture of the cheesecake is delightfully paired with the velvety sweetness of the dulce de leche glaze topping.
As for pairing, this dessert makes an excellent addition to any meal, whether it’s lunch or dinner. But my personal favorite way to savor this cheesecake involves enjoying it with a cup of rich Cuban coffee or steamy hot cocoa, further enhancing the dessert’s decadent flavors.
This dessert is versatile and can be served in various ways from slicing into bars or small bite-size portions as an appetizer at your next party. Feel free to add fresh raspberries or blueberries for a tart and juicy contrast that cuts through the cake’s richness, creating an even more delectable taste sensation.
If you are looking to take this dessert over the top, spoon warm dulce de leche over each slice before serving. Combine two spoons of “leche cortada” (curdled milk dessert) in a glass for an authentic taste of Cuban sweets that make it a perfect pairing and a hit on your tables.
Regardless of how you choose to serve and enjoy this dessert, every bite is sure to transport you straight to Cuba – experiencing all of its sweet glory and culinary delights.
Make-Ahead, Storing and Reheating
This Cuban Dulce de Leche Cheesecake is a perfect treat that can be made ahead of time, so you don’t have to go through the entire recipe process on the day of serving. Simply store it properly, and you’ll have a delightful dessert ready for any occasion.
To make-ahead, bake the cheesecake as directed, and then allow it to cool completely. Once cooled, cover the cheesecake with plastic wrap or aluminum foil and place in the refrigerator for up to 24 hours or freeze it for up to 1 month. For best results, remove from freezer and thaw in the refrigerator overnight before reheating.
If you choose to store your cheesecake in the refrigerator, know that it will last up to four days. Be sure to keep it covered with plastic wrap or an airtight container. When reheating, you can warm up individual slices in the oven or microwave.
When reheating in the oven, preheat the oven to 325°F (160°C). Place your slice of cheesecake on a baking sheet or pie dish and warm up for about 10-15 minutes or until heated all the way through. It’s best not to reheat your slice in a microwave if possible since it can break down the flavor of dulce de leche while microwaving.
You can also experiment with toppings and flavors on this dessert like chocolate sauce or caramel syrup. Serve with whipped cream or ice cream upon reheating – and don’t forget how great this sweet dessert tastes when served alongside your favorite coffee beverage!
Tips for Perfect Results
Now that you have all the ingredients for your Cuban Dulce De Leche Cheesecake Recipe, let’s take a look at some tips to make sure your dessert turns out perfectly.
1. Room Temperature Ingredients are Key
It’s important to let your cream cheese and eggs reach room temperature before adding them to your mixing bowl; otherwise, they won’t blend together properly, leaving you with lumps in your batter. Take out the cream cheese, eggs and butter from the fridge at least 2 hours before baking.
2. Don’t Overbeat
While it’s crucial to blend the ingredients thoroughly, too much mixing will add too much air to the mixture making it more likely to crack when baked. Mix until just smooth and creamy.
3. Right Amount of Sweetness
The Cuban Dulce De Leche Cheesecake is already sweet on its own, so resist the urge to add more sugar than the recipe calls for. Get the right sweetness by using just the right amount of sweetened condensed milk and dulce de leche.
4. Use a Water Bath
To help prevent cracking in your cheesecake top and ensure that it cooks evenly throughout, use a water bath while baking. Simply place the cheesecake pan inside a larger pan and pour hot water into the larger pan about halfway up the sides of the cheesecake pan.
5. Cool Down Gradually
Once your cheesecake is finished baking, turn off the oven and open its door slightly as you let it cool down for around an hour or so. Cooling down gradually can prevent cracks on top of your cheesecake.
6. Loosen it Up
To achieve that perfect texture for their cheesecakes recommended leaving them in their pans for half an hour before releasing them from their molds.
7. Toppings Galore
Cuban desserts are famous for their creative toppings like fresh fruits, whipped cream and caramelized sugar sprinkles that elevate the taste of your cheesecake.
8. Work ahead Whenever Possible
Planning ahead for Cuban Dulce De Leche Cheesecake Recipe baking day can relieve stress and save time especially since you’ll need to let it chill in the fridge for at least 3-hours before serving to make sure it sets properly. Make it a day or two ahead and simply store it in the refrigerator until you’re ready to serve.
Keep these tips in mind and get ready for a beautiful and delicious Cuban Dulce De Leche Cheesecake that will keep your guests’ mouths watering long after your meal is over.
Before you dive into making this incredibly delicious Cuban Dulce De Leche Cheesecake Recipe, don’t forget to take a look at the Frequently Asked Questions (FAQ) section. You might find some answers to common concerns or learn something new that can help you achieve the best results. So, let’s get started!
What is dulce de leche cheesecake made of?
For this recipe, we will need two packages, each consisting of eight ounces of softened cream cheese. We’ll also need granulated sugar measuring two-thirds of a cup, two teaspoons of pure vanilla extract, and two large eggs, which should be lightly beaten. To add an extra layer of sweetness and depth of flavor, we’ll also add a quarter cup of dulce de leche, that we can easily melt (canned dulce de leche is perfectly fine to use!).
Can I use condensed milk instead of heavy cream in cheesecake?
If you’re seeking a hassle-free dessert that is sure to impress, look no further than this no-bake cheesecake with condensed milk. This recipe calls for only one bowl and 5 straightforward ingredients, like cream cheese and sweetened condensed milk. You won’t need heavy cream to whip up this cheesecake masterpiece.
What is angel cheesecake?
Indulge in the decadence of this creamy cheesecake layered on a satisfyingly crunchy streusel crust and finished with a generous amount of streusel topping. Perfectly portioned to serve 16, this dessert is of medium level difficulty.
What is Mexican cheesecake made of?
If you’re in the mood for a sweet treat that combines Mexican flavors with rich cream cheese and dough, then this Sopapilla Cheesecake recipe is the perfect dessert for you. With its layers of indulgent ingredients and a dash of cinnamon sugar, this dessert is sure to satisfy your sweet tooth.
In conclusion, this Cuban Dulce De Leche Cheesecake recipe is the answer to your dessert prayers! The combination of creamy cheesecake and sweet dulce de leche is simply irresistible. Not only is this dessert easy to make, but it also offers endless possibilities for personalization with substitutions and variations.
This cheesecake is a great choice for a special occasion or just a regular weeknight treat. You can’t go wrong with the mouth-watering flavor that it brings. The recipe’s ingredients are readily available, and the simple process can even be enjoyed as a family activity.
So why wait? Give this Cuban Dessert Recipe a try and I bet you’ll agree that it’s one of the best Cuban desserts recipes out there! Don’t forget to store leftovers properly in the fridge for later consumption. This recipe really gives life to dulce de leche cheesecake. Make it and savor the unbeatable taste of the Cuban culture whilst smacking your lips in utter delight.
Cuban Dulce De Leche Cheesecake Recipe
- 1 (7 ounce) package goya maria bolachas (maria cookies)
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can goya sweetened condensed milk
- 4 eggs, room temperature
- 1 1/2 teaspoons goya vanilla extract
- 1 (14 ounce) bottle goya dulce de leche (available through www.cubancuisine.co.uk )
- 1. Heat oven to 325ºF. Place cookies in bowl of food processor. Pulse 30 seconds, or until finely ground. (Or, place cookies in zip-top bag and using the bottom of a heavy skillet, pound cookies until finely crushed); transfer cookie crumbs to bowl (there should be about 2 cups). Add butter, stirring until combined. Transfer cookie mixture to 9" spring form pan. Using your fingers, press cookie crumbs evenly onto bottom and sides of pan. Bake until firm and fragrant, 7 - 10 minutes; cool.
- 2. In bowl of electric mixer on medium speed, beat cream cheese until fluffy, about 3 minutes. Add condensed milk; beat until smooth, 1 minute. Beat in eggs, vanilla and 3 tablespoons dulce de leche until combined, 3 minutes. Pour filling into prepared crust. Bake until golden brown and set, but still wiggly in the middle, 45 - 55 minutes. Turn off oven; partially open oven door. Let cake sit in oven until room temperature, about 1 hour. Transfer cake to refrigerator; cool completely, at least 4 hours.
- 3. Remove cheesecake from pan. Place remaining dulce de leche in zip-top bag. Using scissors, snip small hole in corner of bag. Applying even pressure on "pastry bag," make swirly designs on top of cake; slice and serve.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.