Dulce de leche cheesecake

METHOD

How to make it

1. 01

   STEP 1

   Done

   Melt the butter gently in a saucepan. Grind the cookies in the stand mixer and then scoot into a bowl. Add the melted butter and sugar to the finely ground biscuits and knead together until you have a well mixed, slightly sticky mixture. This will be the bottom.

2. 02

   STEP 2

   Done

   Grease a springform tin and cover the bottom with the cookie dough. Make a standing edge on the sides, about 3Inches high. Press the bottom and sides well. Put the springform tin in the refrigerator and let cool for at least half an hour.

3. 03

   STEP 3

   Done

   Make the cream cheese in a mixing bowl and knock this 2 minutes loose with a hand mixer until you get a creamy mixture. Add the dulce de leche and knock another minute or 2 Clear.

4. 04

   STEP 4

   Done

   When the bottom comes out of the refrigerator, you put the cream cheese/dulce mixture in it. Iron smooth at the top with a rubber spatula.

5. 05

   STEP 5

   Done

   Put the springform tin back in the refrigerator and leave at least 4 Hours hard (I usually leave it standing all night).

6. 06

   STEP 6

   Done

   Before serving, sprinkle some cocoa powder on it. If you do this with a small sieve it is distributed evenly. Finally, the pomegranate seeds go over (not too cheap with that).

7. 07

   STEP 7

   Done

   Enjoy this delicious cheesecake!

8. 08

   STEP 8

   Done

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9. 09

   STEP 9

   Done

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