Preparation time: 10min + 5min
Cooking time: 1hr + 1hr cooling time
Serves: 8-12
Description
A creamy baked cheesecake, using condensed milk instead of sugar ... comparable to the New York cheesecake (if I must say so myself ;).
Ingredients
- STEP 1
- > 75g butter, melted
- > 175g digestive biscuits
- > 1 tbsp maple syrup
- STEP 2
- > 225g philadelphia cheese or other cream cheese, softened
- > 2 eggs
- > 400g sweetened condensed milk
- > 2 tsp vanilla extract
- STEP 3
- > 50g butter, softened
- > 50g icing sugar
- > 100g dulce de leche (shop bought)
- OR
- > Cook a can of condensed milk in boiling water for 1hr until the condensed milk is a caramel colour and very thick. If using this method, then skip the butter and icing and just spread a layer ontop of the cheesecake.
Method
STEP 1
- Preheat oven to 150 celsius.
- Put digestive biscuits in a sealable bag and crush using a rolling pin.
- Melt butter over low heat or in microwave.
- Mix the biscuit crumbs with the melted butter and maple syrop.
- Press evenly on bottom of 9 inch pie pan.
- Refrigerate.
STEP 2
-
In large mixing bowl, beat cream cheese until fluffy.
-
Gradually add sweetened condensed milk, beating until smooth.
-
Add vanilla and eggs, mix well.
-
Pour ontop of biscuits base..
-
Bake for 1 hour, turn off oven but leave cheesecake in over for an additonal hour.
-
Refrigerate at least 6 hours until firm.
STEP 3
- beat the butter, icing sugar & dulce de leche together.
- pour over top of cooled cheesecake to create a glaze.