New York-Style Cheesecake


New York-Style Cheesecake

Dulce de Leche Cheesecake: A Creamy Twist on a Classic

In the vibrant and diverse world of Argentinian cuisine, we bring you a delightful twist on the classic American dessert. This Dulce de Leche Cheesecake combines the rich and creamy texture of New York-style cheesecake with the sweet and caramel-like flavors of Argentina's beloved dulce de leche. Get ready to indulge in a dessert that perfectly blends two culinary traditions.

Jan Dec

20 minutes

60-70 minutes

5 hours (including chilling time)

8 servings


Vegetarian, Gluten-free (if using gluten-free graham crackers), Nut-free, Soy-free, Halal

Dairy (cream cheese, butter, heavy cream), Eggs, Wheat (graham cracker crumbs)

Vegan, Dairy-free, Egg-free, Paleo, Keto


While the original New York-style cheesecake is known for its dense and tangy flavor, this Argentinian adaptation adds a touch of sweetness and a distinct caramel note with the addition of dulce de leche. The crust remains the same, but the filling is enhanced with the traditional Argentinian ingredient, giving it a unique twist. We alse have the original recipe for New York-Style Cheesecake, so you can check it out.


  • Calories: 450 kcal / 1880 KJ
  • Fat: 30g (18g saturated)
  • Carbohydrates: 40g (30g sugars)
  • Protein: 8g
  • Fiber: 1g
  • Salt: 0.4g


  1. 1.
    Preheat the oven to 325°F (160°C).
  2. 2.
    In a mixing bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch (23cm) springform pan to form the crust.
  3. 3.
    In a separate bowl, beat the cream cheese and sugar until smooth and creamy.
  4. 4.
    Add the dulce de leche, eggs, and vanilla extract to the cream cheese mixture. Mix until well combined.
  5. 5.
    Gradually add the flour and heavy cream, mixing until the batter is smooth and no lumps remain.
  6. 6.
    Pour the batter over the crust in the springform pan, spreading it evenly.
  7. 7.
    Bake for 60-70 minutes, or until the edges are set and the center is slightly jiggly.
  8. 8.
    Turn off the oven and leave the cheesecake inside for an additional 30 minutes to cool gradually.
  9. 9.
    Remove the cheesecake from the oven and let it cool completely at room temperature.
  10. 10.
    Refrigerate for at least 4 hours, or preferably overnight, before serving.

Treat your ingredients with care...

  • Cream Cheese — Make sure the cream cheese is softened at room temperature to ensure a smooth and creamy texture in the cheesecake.
  • Dulce de Leche — Use a high-quality dulce de leche for the best flavor. If you can't find dulce de leche, you can make your own by simmering sweetened condensed milk until it thickens and caramelizes.
  • Graham Cracker Crumbs — If graham crackers are not readily available, you can substitute them with digestive biscuits or any other plain, slightly sweet biscuit.

Tips & Tricks

  • To prevent cracks on the surface of the cheesecake, avoid overmixing the batter and do not open the oven door during baking.
  • For a smoother texture, strain the batter before pouring it into the crust.
  • Serve the cheesecake chilled for the best flavor and texture.
  • Garnish with a drizzle of dulce de leche and a sprinkle of crushed graham crackers for an extra touch of elegance.
  • This cheesecake can be made a day in advance, allowing the flavors to meld together even more.

Serving advice

Serve each slice of Dulce de Leche Cheesecake with a dollop of whipped cream and a drizzle of additional dulce de leche. The creamy and caramel flavors of the cheesecake pair perfectly with the lightness of the whipped cream.

Presentation advice

To create an eye-catching presentation, dust the top of the cheesecake with cocoa powder or powdered sugar before serving. You can also garnish with fresh berries or mint leaves for a pop of color.