Dulce de Leche Cheesecake

By Sprig Originals ✓ · cooked up in Sprig

A dense, silky New York-style cheesecake on a toasted Maria-cookie crust, with ribbons of canned dulce de leche marbled through the batter and a warm, glossy layer spread over the top. Baked low and slow in a water bath so it never cracks, then finished with flaky salt and softly whipped crème fraîche. All the caramel depth of a $38 restaurant dessert, and not a candy thermometer in sight.

Ingredients

• 8 oz Maria cookies or graham crackers (about 1 3/4 cups fine crumbs)
• 2 tbsp light brown sugar, packed
• 1/2 tsp kosher salt
• 6 tbsp unsalted butter, melted

• 32 oz full-fat cream cheese (4 blocks), at room temperature
• 1 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 3 tbsp cornstarch
• 3/4 tsp kosher salt
• 4 large eggs, at room temperature
• 1 large egg yolk
• 2/3 cup sour cream, at room temperature
• 1/4 cup heavy cream
• 2 tsp vanilla extract
• 3/4 cup canned dulce de leche, for swirling

• 3/4 cup canned dulce de leche
• 2 tbsp heavy cream
• 1/2 tsp flaky sea salt
• 3/4 cup crème fraîche or heavy cream, cold
• 1 tbsp powdered sugar

Instructions

1. Position a rack in the lower third of the oven and heat to 325°F. Wrap the outside bottom and sides of a 9-inch springform pan tightly in two layers of heavy-duty foil, crimping it up the sides to seal out water. Lightly butter the inside.
2. Pulse the cookies in a food processor to fine crumbs (or crush in a zip-top bag with a rolling pin). Add the brown sugar, 1/2 tsp kosher salt, and melted butter and pulse until the crumbs hold together when squeezed. Press firmly into the bottom and about 1 inch up the sides of the pan, using a flat-bottomed glass to compact it. Bake 12 minutes, until fragrant and set. Cool on a rack while you make the filling, and leave the oven on.
3. Put a kettle or saucepan of water on to boil for the water bath. In a stand mixer with the paddle (or a large bowl with a hand mixer), beat the cream cheese on medium-low for 2 minutes until completely smooth, scraping the bowl and paddle twice. Lumps that survive this step will never disappear.
4. Add the granulated sugar, brown sugar, cornstarch, and 3/4 tsp kosher salt. Beat on low 2 minutes until glossy and no longer grainy, scraping down the sides. Keep the mixer on low from here on — beating air into the batter is what causes cracks.
5. Add the eggs one at a time, then the yolk, mixing just 20 seconds after each and scraping the bowl between additions. Mix in the sour cream, heavy cream, and vanilla until just combined, about 30 seconds. Give the batter a few final folds with a spatula from the bottom of the bowl.
6. Warm the 3/4 cup of dulce de leche for swirling in a bowl in the microwave for 20 seconds, until loose and pourable but not hot. Pour about one-third of the cheesecake batter over the cooled crust and drizzle with a third of the dulce de leche. Repeat twice more. Drag a butter knife through the batter in 6 to 8 slow S-curves — three or four passes only, so the caramel stays in distinct ribbons.
7. Set the foil-wrapped pan in a large roasting pan and pour boiling water into the roasting pan to come 1 inch up the sides. Bake at 325°F for 80 to 95 minutes, until the outer 2 inches are set and the center 3 inches still jiggle as one soft unit when you nudge the pan. An instant-read thermometer inserted 1 inch from the edge should read 150°F.
8. Turn the oven off, prop the door open a few inches, and let the cheesecake sit in the cooling oven for 1 hour. Then lift it out of the water bath, remove the foil, and cool on a rack to room temperature, about 2 hours. Cover loosely and refrigerate at least 8 hours or overnight — this is not optional; the texture sets in the fridge.
9. Once fully chilled, run a thin knife dipped in hot water around the inside edge and release the springform ring. Warm the topping dulce de leche with the 2 tbsp heavy cream in a small saucepan over low heat, whisking 1 to 2 minutes until it's a pourable, glossy caramel. Cool 5 minutes, then pour onto the center of the cake and spread to the edges with an offset spatula. Refrigerate 20 minutes to set, then shower with flaky sea salt.
10. Whip the cold crème fraîche with the powdered sugar to soft peaks. Slice the cheesecake with a hot, dry knife, wiping the blade between cuts, and serve each wedge with a spoonful of cream.

Chef's tips

Nutrition (per serving, estimated)

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