Dulce de leche cheesecake
Creamy, smooth and oh so beautifully rich
Published originally on my blog on 22 January 2016
Last Saturday was the award ceremony for the first ever Greek food blog awards organized by VimaGourmet and for those of you who don’t follow me on social media, I’m happy to announce that I won two awards! Best Cooking Blog, Critic’s award and People’s award. It made me so happy, and I want to thank everyone for supporting me.
I couldn’t travel to Greece for the ceremony so the experience may not have been the same for me as it was for the rest of the contestants and winners who had the chance to enjoy the festivities and be part of the celebration, but that didn’t diminish my enjoyment of receiving the awards one bit. My mom was there to accept them on my behalf and she was so thrilled and proud of me which filled me with even more joy.
I celebrated here in the Netherlands in a major way and of course I made something sweet; a dulce de leche cheesecake. It was actually the same one I made to celebrate my feature in The Guardian early last week, and because it was such a huge hit, I had to make it again. There’s no such thing as too much cheesecake, right? Especially when dulce de leche is involved.
It was everything you’d expect a cheesecake to be, and more. Creamy, smooth, dense and veeeery rich, with a buttery, thin base made with digestive biscuits and a hint of cinnamon, sweet, with a slightly milky and sharp flavor from the cream cheese and a subtle, caramel flavor from the dulce de leche. It is calorific, sinful and indulgent, and, seriously, the best dessert to share with friends when you win an award, or two.
Dulce de leche cheesecake
This cheesecake, as scrumptious as it may be, it is also heavy. So serve thin slices and you will enjoy it more.
Back in May 2010 (when no more than 20 people followed my blog), I shared a recipe for homemade dulce de leche and a recipe for chocolate-dulce de leche bars with shortbread crust and Fleur de Sel that to this day is among my favorite sweet treats.
I used homemade dulce de leche for the cheesecake but if you don’t have the time or don’t want to bother making your own you can use ready-made. Bonne Mamman is my favorite because it’s not overly sweet.