DOLCE DE LECHE CHEESECAKE WITH TOFFEE SHARDS

DOLCE DE LECHE CHEESECAKE WITH TOFFEE SHARDS image

Yield 8-10 servings

Number Of Ingredients 10

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OPTIONAL BASE LAYER: 300 g (3 cups) digestive biscuits
90 g (5 Tbs) unsalted butter, melted
CHEESECAKE:
750 g cream cheese, chopped
2 Tbs cornstarch
3 eggs
340 g (1 1/2 cups) caster sugar
2 tsp vanilla extract
2 x 400 or 450g jars dulce de leche or condensed milk
600 ml sour cream

Steps:

Preheat oven to 200 degrees C and grease a 23cm springform pan. Finely crush biscuits and combine with melted butter in bowl. Press mixture into base of pan. Bake for 8 minutes, then remove the pan from the oven and reduce temperature to 160 degrees C. Meanwhile, blend cream cheese, cornstarch, eggs, 100g (1/2 cup) sugar and 1 tsp vanilla until smooth. Add half of dulce de leche and blend until smooth and combined. Pour mixture over biscuit base, Then bake for 45 minutes or until set. Meanwhile, place sour cream in a bowl with another 20g (1 1/2 Tbs) sugar and 1 tsp vanilla. Beat with a wooden spoon to combine. Remove cheesecake from oven and top with sour cream, then bake cake for a further 15 minutes until set. Leave in the switched-off oven with the door ajar until completely cooled, then chill overnight. TOFFEE SHARDS: Line a baking tray with foil. Stir remaining 1 cup (220g) sugar and 1/4 cup (60ml) water in a pan over low heat to dissolve sugar. Increase heat to high and cook until light golden caramel. Quickly pour onto the tray, swirling to spread toffee. Set aside to cool, then break into shards. Add 2-3 Tbs boiling water to the remaining dulce de leche until you have a smooth sauce consistency. When ready to serve, remove cake from pan and place on a platter. Decorate with toffee, then drizzle with the sauce.