Dulce de leche Cheesecake

Cook Time 1 hour

Servings 10-14

Ingredients

Base

250g gingernut biscuits, crumbed

50g nice Biscuits, crumbed

100g unsalted Butter, melted

Filling

500g cream cheese, room temperature

395g tin dulce de leche caramel

3 eggs

300g thickened cream

30g cornflour, sifted

Top

395g tin dulce de leche caramel

Method

Pre-heat oven to 160°C.

Line a 10 inch round cheesecake mould with paper.

Place gingernut and nice biscuits in the food processor. Mix until finely crumbed. Add melted butter. Press with your fingers or the back of a spoon into the mould. Make sure it’s nice and level.

In a mixing bowl add cream cheese and mix with paddle attachment. Slowly add eggs, one at a time until mixed through. Add cream and mix. When smooth, add caramel. Finally, add cornflour, and mix until no lumps are seen.

Place on top of biscuit base and cook in the oven for 40-45 min. Centre should be slightly wobbly when you take it out. Once it cools, it becomes firm.

Finish the cheesecake with a thin layer of caramel on top.