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1. Prepare the base:
Mix the crushed biscuits with melted butter until combined and resembles wet sand.
Press the mixture into the base of a springform pan (about 22cm/9-inch) to form an even layer.
Refrigerate for at least 30 minutes to set.
2. Prepare the filling:
In a large mixing bowl, beat the cream cheese until smooth and creamy.
Add dulce de leche, powdered sugar (if using), and vanilla extract. Mix until well combined.
In a separate bowl, whip the cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
3. Assemble the cheesecake:
Pour the filling over the chilled biscuit base and spread it evenly.
Refrigerate for at least 4 hours or overnight to set properly.
4. Add the topping:
Once the cheesecake is set, spread a layer of dulce de leche on top.
Decorate with halved strawberries and sprinkle crushed biscuits around the edges.
5. Serve:
Carefully remove the cheesecake from the pan.
Slice and serve chilled.
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