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Chocolate Cheesecake with Digestive Biscuit Crust and Dulce de Leche Topping

Chocolate Cheesecake with Digestive Biscuit Crust and Dulce de Leche Topping
This rich cheesecake balances a crisp digestive biscuit base with a smooth chocolate-swirled filling. The dulce de leche drizzle adds caramel depth without overwhelming sweetness while toffee bits provide satisfying crunch against the creamy texture. Simple enough for weeknights yet elegant for special occasions it consistently impresses with minimal effort.
Ingredients
  • 350g (3 1/2 cups) crushed digestive biscuits
  • 50g (3 1/2 tbsp) unsalted butter softened
  • 340g (12 oz) cream cheese at room temperature
  • 300g (1 1/2 cups) granulated sugar
  • 3 large egg yolks
  • 8g (2 tsp) vanilla sugar
  • 360ml (1 1/2 cups) heavy cream
  • 25g (7/8 oz) dark chocolate finely chopped
  • 40g (1/4 cup) toffee bits
  • 120ml (1/2 cup) dulce de leche
Instructions

1. Preheat oven to 175°C (350°F)

2. Combine crushed digestive biscuits and softened butter pressing firmly into a 23cm (9 inch) springform pan base

3. Whisk egg yolks granulated sugar and vanilla sugar until smooth Add cream cheese mixing until fully incorporated

4. Whip heavy cream to stiff peaks then gently fold into cream cheese mixture

5. Melt dark chocolate cooling slightly before folding into filling

6. Pour filling over crust sprinkling toffee bits evenly on top

7. Bake 50-60 minutes until edges set but center jiggles slightly

8. Cool completely at room temperature then refrigerate 5 hours minimum

9. Drizzle with dulce de leche before serving

Tools
  • springform pan
  • whisk
  • mixing bowls
  • spatula
  • microwave or double boiler
  • oven

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