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Chocolate Dulce De Leche Cheesecake

A delectable dessert that combines the rich, creamy texture of cheesecake with the indulgent flavors of chocolate and dulce de leche, perfect for any occasion.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the crust
  • 113 grams salted butter (softened) Adds a rich, creamy base that enhances the flavor.
  • 90 grams powdered sugar (spooned and leveled) Gives the crust a subtle sweetness and smooth texture.
  • 20 grams Rodelle Gourmet Baking Cocoa Provides a rich, chocolatey essence.
  • 1 large egg (room temperature) Helps bind the crust together for a perfect consistency.
  • 1 tsp vanilla extract Infuses a delightful aroma.
  • 240 grams all-purpose flour (spooned and leveled) The foundation of your crust.
For the cheesecake filling
  • 681 grams cream cheese (room temperature) The star ingredient.
  • 150 grams granulated sugar Balances the richness.
  • 100 grams light brown sugar (lightly packed) Adds a hint of caramel flavor.
  • 5 large eggs (room temperature) Essential for a creamy filling.
  • 240 grams sour cream Contributes to the cheesecake's tanginess.
  • 40 grams Rodelle Gourmet Baking Cocoa Adds extra chocolate depth.
  • 1 tsp vanilla extract
  • 170 grams dark chocolate chips (melted) Ensures a luscious filling.
  • 120 grams dulce de leche Adds a sweet, caramel-like flavor.
  • 1 Tbsp powdered sugar (spooned and leveled) For the finishing touch on top.
  • 150 grams mixed berries Adds a burst of flavor.
  • 120 grams dulce de leche Extra drizzle for finishing.

Method
 

Preparation
  1. Cream the softened salted butter and powdered sugar until light and fluffy. Blend in cocoa, egg, and vanilla extract. Gradually add all-purpose flour and mix until just combined. Wrap the dough and refrigerate for one hour.
  2. Preheat oven to 325°F (163°C) and lightly grease a 9" springform pan.
  3. Remove dough from the fridge, press evenly into the bottom and halfway up the sides of the springform pan. Bake for 10 minutes and cool slightly.
  4. Beat room temperature cream cheese until smooth. Gradually add granulated and brown sugar until fully incorporated.
  5. Beat in eggs one at a time, mixing for a minute after each addition.
  6. Incorporate sour cream, cocoa, and vanilla; mix until fully combined.
  7. Fold in melted chocolate chips until blended.
  8. Pour cheesecake mixture over the crust. Drizzle with dulce de leche and create swirls using a knife.
  9. Bake for one hour, then turn off the oven and let sit inside for 30 minutes with the door ajar.
  10. Refrigerate for a couple of hours until chilled and set.
  11. Before serving, dust with powdered sugar and add mixed berries and extra dulce de leche.

Notes

Ensure your ingredients are at room temperature for better blending. For a creamier texture, consider using a water bath during baking. Allowing the cheesecake to rest minimizes cracking.