Dulce De Leche Cheesecake

by Tenina Holder

Just sounds delicious doesn't it? It and it was...oh yes, it was! (Sorry to drool so publicly, but go ahead, lick the screen if you have to!) "Dulce de Leche" is Portuguese (Spanish) for 'milk candy' which is of course what you get when you cook some condensed milk long enough to make a sort of caramel. So combined with cheesecake (which, lets face it, is pretty decadent anyway...) you have 'like' the ultimate taste, texture and frankly it's pretty pretty as well! So here's hoping you have a Thermomix or an Induction cook top as they are the best ways to get an even temperature for the caramel process! (Otherwise, good luck with that...sorry!)

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  • 200 Grams malt biscuits
  • 90 Grams Butter BUY
  • 1 x 390 Gram condensed milk
  • 400 Grams cream cheese
  • 5 eggs
  • 1 Teaspoon vanilla bean paste
  • 600 Grams whipping cream
  • 150 Grams jersey caramels



Place biscuits and butter into Thermomix (food processor) bowl and pulverize for 10 seconds on speed 9.


Push into 26 cm spring form pan and bake in 160 degree oven for 10 minutes exactly. Remove and cool.


Meanwhile empty contents of milk can into Thermomix bowl and cook on Varoma temperaturefor 20 minutes on speed 2. Cool slightly in bowl.


Add cheese, vanilla bean paste, eggs to Thermomix bowl and beat for 20 seconds on speed 8. Scrape down sides of bowl and insert Butterfly attachment.


Beat for 3 minutes on speed 4.


Pour into baked base and process in steam oven for 1 hour. Cool overnight.


In clean Thermomix bowl, and with butterfly attachment in, whip cream for 20-40 seconds (depending on freshness of cream) until thick. Pipe (a bit seventies I know) or spread onto cold cheesecake.


Without cleaning bowl, add Jersey caramels and heat until melted on 70 degrees and speed 2. Add a little cream if necessary to get a nice pourable sauce.


Drizzle sauce over top of whipped cream, serve and EAT! (This is better the next day and cuts perfectly.)

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