Directions
- Preheat oven to 320°F (160°C).
- In a bowl, combine crushed biscuits and melted butter. Mix until all crumbs are coated and press the mixture firmly into the bottom of a springform pan or mold to form the base.
- Bake the base for 15 minutes, then remove from the oven and let it cool slightly.
- In a large mixing bowl, combine yogurt, sugar, flour, and vanilla extract. Mix until smooth.
- Add eggs one at a time, blending thoroughly after each addition.
- Gently fold in the dulce de leche until evenly incorporated.
- Pour the filling over the baked biscuit base, spreading it evenly.
- Bake in the preheated oven for 50–60 minutes, or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool at room temperature for a couple of hours before removing it from the pan.
- Chill in the refrigerator for at least 2–3 hours, then garnish as desired (fresh fruit, caramel drizzle, or a dusting of powdered sugar).
Recipe Details
Prep time: 20 minutes
Cook time: 50–60 minutes
Chill time: 2–3 hours
Total time: 3–4 hours
Servings: 10–12
Difficulty: Medium
Variations & Substitutions
- Use Greek yogurt for a tangier flavor and creamier texture.
- Replace dulce de leche with caramel sauce for a different caramel note.
- Add lemon zest to the filling for a bright citrus flavor.
- Use chocolate or ginger cookies for the base to add a twist to the crust.
Serving Suggestions
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