This New York-style dulce de leche cheesecake is irresistibly rich and creamy. The sweet caramel topping gives it a beautiful look and an exceptional flavor.
Grease a 9" springform pan on the bottom and up the side.
Mix all crust ingredients until fully combined. I use a food processor to make this easier.
Evenly press into the bottom of the pan and about 1/3 of the way up the side.
Bake for fifteen minutes.
Set aside to cool to room temperature.
Tightly wrap the pan in aluminum foil around the bottom and up the side.
Cheesecake Instructions
In the bowl of a stand mixer, mix cream cheese and sugar until completely smooth.
Mix in milk until fully combined.
In a separate mixing bowl, mix eggs, sour cream, vanilla, and flour until fully combined.
Add egg mixture to the stand mixer bowl and mix until smooth. (If you see any clumps of cream cheese remaining, push the batter through a fine sieve to remove them.)
Remove one cup of batter and mix with a half cup of the dulce de leche in a small bowl.
Set the foiled springform pan into a large deep baking dish. Pour the plain batter into the springform pan and then top with the dulce de leche batter.
Fill the baking dish with boiling water halfway up the side of the springform pan.
Bake for one hour. The edge of the cheesecake should be set but the middle will be very jiggly.
Turn the oven off and leave the cheesecake in the oven for several hours until it cools.
Refrigerate overnight.
The next day, remove the ring from the springform pan.
Topping Instructions
Spread remaining dulce de leche over the top of the cooled cake.
Sprinkle with sea salt.
Notes
Be certain that all of ingredients are at room temperature. This is especially important for the cream cheese. If the cream cheese is at all cold, it won't mix properly and the cheesecake batter will be lumpy. If your house is chilly, even room temperature may not be warm enough and you'll need to microwave the cream cheese for twenty seconds or so to warm it further.If you end up with any lumps in the batter, remove them before baking by pressing the the batter through a fine sieve. Microwave any of the lumpy parts that didn't fit through the sieve. After about thirty seconds in the microwave, they should be able to fit through.