Baked Dulce de Leche Cheesecake Recipe

or should I say: 

Impossibly Creamy Dulce de Leche Cheesecake

This baked Dulce de Leche Cheesecake was refined in a professional kitchen and perfected through real customer feedback. Created by a former Max Pistone, a former Director of Operations of London’s first Argentinian steakhouse, every guest who tried it claimed it was the best cheesecake they’d ever had. Made using Dulce de Leche for Desserts & Baking, it delivers dense creaminess, clean slices, and flawless caramel swirls.

Let me start by saying this: my wife and I are bona fide cheesecake snobs.

We’ve eaten the best of the best. We’ve analysed, critiqued, and quietly judged cheesecakes in bakeries, cafés, and restaurants that many people swear by. We know exactly where cheesecakes fall flat: too airy, too dry, too sweet, too bland, or lacking that unmistakable creamy density that separates a good cheesecake from a great one.

So believe me when I say this Dulce de Leche Cheesecake is damn near perfect. I mean it.

This isn’t just confidence, it’s experience.

During my time as Director of Operations of the first Argentinian steakhouse in London, I began crafting and refining this recipe in a professional kitchen, obsessing over every detail: the thickness of the crust, the density of the bake, the balance of sweetness, and how the dulce de leche folded and swirled into the cheesecake.

Over time, the recipe evolved, not on paper, but through feedback. Every single customer who tried it said the same thing: “This is the best cheesecake I’ve ever had.”

Again and again. Without exception.

What makes it special is restraint and technique. The crust is thick and buttery. The cheesecake is dense, rich, and luxuriously creamy, exactly as a proper baked cheesecake should be. No fluff. No shortcuts.

And then there are the swirls of dulce de leche.

Made using Dulce de Leche for Desserts & Baking, the caramelised milk adds depth and warmth without overpowering the creaminess. It’s indulgent, balanced, and unmistakably elegant.

The dulce de leche swirls are, quite literally, the icing on the cake — er, cheesecake.

If you care about baking, appreciate craftsmanship, and believe cheesecake should be rich, smooth, and unapologetically indulgent, this recipe was made for you.

Perfect for home baking, professional bakers, cafés, and dessert menus, this baked cheesecake recipe uses UK-friendly ingredients and proven baking techniques.

Recommended Dulce de Leche for This Recipe

Dulce de Leche – Desserts & Baking (Repostero)

Why this matters for baking cheesecake:

• Thick, spoonable texture

• Heat-stable for oven baking

• Blends smoothly into cheesecake batter

• Holds shape when swirled

• Sets cleanly after chilling

This makes it ideal for:

• Baked cheesecakes

• Cheesecake swirls

• Dessert fillings

• Bakery-style toppings

For swirling and decoration, we recommend the Classic Style Dulce de Leche, either from the jar or in a squeeze bottle that allows precise control and professional presentation.

Ingredients (UK Measurements)

Biscuit Base

• 250 g Chocolate Chips biscuits or (digestive biscuits)

• 120 g unsalted butter, melted

Cheesecake Filling

• 750 g full-fat cream cheese (room temperature)

• 150 g caster sugar

• 200 g Dulce de Leche – Desserts & Baking (Repostero)

• 3 large free-range eggs

• 200 ml double cream

• 1 tbsp cornflour

• 1 tsp vanilla extract

• ¼ tsp fine salt

Topping

• 150 g Dulce de Leche – Classic Style (Familiar)

• 50 ml double cream (optional, to loosen)

Step-by-Step Baking Method

1. Prepare the Tin

• Line the base of a 23 cm springform tin with baking parchment.

• Lightly grease the sides.

• Wrap the outside of the tin with foil for baking in a water bath.

2. Make the Biscuit Base

• Crush the digestive biscuits finely.

• Mix with melted butter.

• Press firmly into the base of the tin.

• Chill for 20 minutes.

3. Preheat the Oven

• Preheat to 160°C (140°C fan).

• Boil a kettle for the water bath.

Low, even heat is essential when baking cheesecake.

4. Prepare the Dulce de Leche Cheesecake Filling

• Beat cream cheese gently until smooth.

• Add caster sugar and cornflour; mix slowly.

• Add eggs one at a time.

• Mix in Dulce de Leche for Desserts & Baking (Repostero), double cream, vanilla, and salt.

Avoid over-mixing to prevent cracks during baking.

5. Assemble

• Pour the filling over the chilled base.

• Smooth the surface.

• Tap the tin gently to release air bubbles.

6. Bake the Cheesecake

• Place the tin in a roasting tray.

• Pour hot water halfway up the sides.

• Bake for 70–80 minutes.

The cheesecake is ready when the edges are set and the centre has a slight wobble.

7. Cool Slowly

• Turn off the oven.

• Leave the door slightly open.

• Cool the cheesecake inside the oven for 1 hour.

• Remove and cool completely at room temperature.

This step is crucial for professional-looking baked cheesecakes.

8. Chill

• Refrigerate for at least 6 hours, preferably overnight.

9. Finish & Decorate

• Gently warm the Classic Style Dulce de Leche.

• Stir in cream if needed.

• Drizzle or spread over the chilled cheesecake.

• For swirling and decoration, use a squeeze bottle for clean, controlled lines.

Nutritional Information (Per Slice – Approximate, Based on 12 Servings)

Values are estimates and depend on ingredient brands used.

Baking Tips for Bakers

• Always use full-fat cream cheese

• Use Dulce de Leche for Desserts & Baking, not pouring sauces

• Bake low and slow for best texture

• Chill fully before slicing

• Use a squeeze bottle for professional decoration

Storage

• Store refrigerated for up to 4 days

• Keep covered to preserve flavour

• Best served slightly chilled

Enjoy and please make sure to share your Cheesecake pictures with us.

FAQ's

Whether To Use A Water Bath Or Not

Yes, a water bath is essential for this cheesecake. It helps the cake bake evenly and prevents cracks. Just be sure to wrap your springform pan in multiple layers of foil to keep water from seeping in.

Can I freeze the Dulce de Leche Cheesecake?

Yes, you can, in fact, Cheesecake freezes beautifully. Let it cool completely, then wrap it well in a few layers of plastic wrap and foil, either in the springform pan or transferred carefully to another container. To serve, thaw overnight in the fridge.

How do you prevent cracks in a baked cheesecake?

To prevent cracks in a baked cheesecake, bake at a low temperature, use a water bath, avoid over-mixing, and cool the cheesecake slowly in the oven with the door slightly open. These steps reduce temperature shock and ensure a smooth, crack-free surface.

Can I swirl dulce de leche into cheesecake before baking?

Yes, you can swirl dulce de leche into cheesecake before baking, but it must be Dulce de Leche for Desserts & Baking. Its thicker texture allows controlled swirling without bleeding into the batter, creating defined caramel ribbons throughout the baked cheesecake.

What type of dulce de leche is best for baked cheesecake?

The best dulce de leche for baked cheesecake is Dulce de Leche formulated for Desserts & Baking or Repostero / Pastelero in Spanish. It has a thicker, heat-stable consistency that blends smoothly into cheesecake batter, holds its shape when baked, and delivers rich caramel flavour without becoming runny or grainy.