Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • 2 tablespoons (25g) granulated sugar
  • 24 ounces (680g) cream cheese, softened
  • 1 ¼ cups (250g) dulce de leche, divided
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 large eggs
  • ½ cup (120ml) sour cream
  • Pinch of flaky sea salt (Maldon is ideal)

Instructions:

  1. Combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of a springform pan. Chill for 30 minutes.
  2. Beat softened cream cheese until smooth. Gradually add sugar and continue beating until well combined. Add vanilla extract and salt.
  3. Add 1 cup of dulce de leche to the cream cheese mixture and beat until smooth. Reserve the remaining ¼ cup for the topping (optional).
  4. Beat in the eggs one at a time, mixing until just combined after each addition. Stir in the sour cream until smooth. Be careful not to overmix.
  5. Pour the cheesecake filling over the chilled graham cracker crust. Spread evenly.
  6. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until the edges are set but the center still has a slight jiggle.
  7. Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the oven and let cool completely at room temperature. Then, cover and refrigerate for at least 4 hours, or preferably overnight. The secret of a good dulce de leche cheesecake recipe.
  8. Before serving, gently remove the cheesecake from the springform pan. Drizzle the remaining ¼ cup of dulce de leche over the top and swirl with a knife or toothpick. Sprinkle with a pinch of flaky sea salt. Slice and serve.