Dulce de leche cheesecake

Method
Prep:15min  ›  Cook:6hr  ›  Ready in:6hr15min 

1. Remove the label from the tin of condensed milk. Bring a medium saucepan of water to the boil and submerge the tin of condensed milk. Boil for 3 hours, topping up the water when needed (see tip). When the time is up, remove from the water and divide the now dulce de leche as you will only need half for this recipe.
2. Preheat the oven to 180 C / Gas 4. Grease a 22cm round springform cake tin.
3. Place the biscuits into a sealed bag and crush with a rolling pin then transfer to a mixing bowl. Melt the butter in a saucepan over a medium heat then pour over the crushed biscuits and mix well to coat. Spoon the biscuit mixture into the prepared springform cake tin and press down with the back of a spoon to compact.
4. In a clean mixing bowl combine the cream cheese, sugar and soured cream and mix well. Add zest, vanilla and eggs one by one. Try not to beat too energetically as you want to avoid adding too much air into the mixture which may lead to cracking on the surface of the cheesecake. Spoon the mixture into the prepared tin over the biscuit base.
5. Bake in the preheated oven for 1 hour. Do not open the oven door while baking. Once the time is up, turn the oven off and let the cake rest and cool off completely, about 2 hours.
6. Once cooled, cover the cake with the dulce de leche and decorate with nuts. Slice and serve, or preferably chill in the fridge overnight to achieve an optimum texture.

Boiling the condensed milk

Alternatively, if you would rather not have something boiling on the hob for 3 hours you can use a slow cooker. Submerge the tin in hot water on Low for 8 hours.

Texture

You can serve the cheesecake once cooled, however it is preferable to chill it in the fridge overnight before serving.