Leche Cheesecake (Print Version)

# Ingredients:

→ Crust

01 - 1 stick (½ cup) unsalted butter, melted
02 - 1½ cups crushed graham crackers (equals about 12 whole crackers)
03 - A small pinch of salt
04 - ¼ cup white sugar

→ Cheesecake Filling

05 - 3 (8 oz) packs of cream cheese, softened at room temperature
06 - 1 teaspoon pure vanilla extract
07 - 1 cup white sugar
08 - 3 large eggs, added one by one
09 - 2 tablespoons of all-purpose flour
10 - A little salt, about a pinch
11 - 1 cup dulce de leche (use store-bought or homemade, up to you)
12 - ½ cup sour cream (optional, but it makes it richer and creamier)

→ Topping

13 - Whipped cream (optional for serving)
14 - Extra dulce de leche for drizzling on top

# Instructions:

01 - Turn your oven on to 325°F (160°C) to preheat. Either grease the bottom of a 9-inch springform pan lightly or cover it with a layer of parchment paper. Mix the graham cracker crumbs, sugar, salt, and melted butter in a bowl until the mixture sticks together like damp sand. Press the crumbs firmly into the bottom of your pan, creating an even layer. Pop it in the oven for about 8-10 minutes, or until it looks slightly golden. Let it cool off before moving on.
02 - Take the softened cream cheese and beat it with an electric mixer until it's smooth—you want no lumps (2-3 minutes). Add sugar and vanilla, and keep beating until the mix becomes fluffy. Drop in the eggs one at a time, mixing thoroughly after each. Stir in the flour and dulce de leche until it’s all blended together. If you're using sour cream, go ahead and fold that in now.
03 - Pour the creamy filling into the cooled crust. If you'd like to add a swirled design, warm a bit of extra dulce de leche in the microwave for about 10-15 seconds. Add spoonfuls on top and swirl with a toothpick or skewer for a pretty marble pattern.
04 - Bake the assembled cheesecake at 325°F for about 1 hour and 10 minutes. The edges should be set, but the center should have a slight wobble to it. Turn off the oven and let the cheesecake sit inside, with the door closed, for another hour. This will help prevent cracks. After that, bring it out and let it cool completely to room temperature.
05 - Wrap it tightly in some cling film or cover the top and stick it in the fridge for 4-5 hours or overnight. This part is important because chilling lets it firm up and brings out the flavors.
06 - Carefully loosen and remove the cheesecake from the springform pan. Place it on your serving plate. Drizzle some extra dulce de leche on top, and if you’d like, add some whipped cream right before serving. Use a sharp knife for slicing, and clean off the blade between cuts for neat slices.

# Notes:

01 - Letting it cool down in the oven keeps the cheesecake from cracking.
02 - Making this ahead of time (a day before) enhances the flavor.
03 - Clean your knife after every cut to get perfect, clean slices.

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